Sensory: Cocoa

Date: 23.09.2025
Language: German
Location: Online
Costs: 730,00 €

Description

Developers and researchers are continuously working on optimizing recipes and technologies to create products with the highest enjoyment value.

Sensory analysis forms the basis for this work. This scientific method allows the quality and taste of products to be assessed on the basis of precise sensory impressions.

The seminar offers you the opportunity to expand your knowledge of sensory analysis in a targeted manner. You will learn how to use sensory methods to identify differences in raw materials, define taste profiles and optimize the quality of your products.

We provide you with all the necessary materials and our in-depth specialist knowledge to take your expertise in sensor technology to the next level.

Goal

The seminar deals specifically with sensory analysis and sensory methods for the raw material cocoa, which forms the building block of flavor development for chocolate.

Goals and content

The seminar deals with sensory analysis as a tool and with sensory methods to support product development and marketing. We will also conduct a sensory tasting of different types of cocoa from different provinces.
The event will be rounded off with research into the causes of off-flavors.

Contents:

Cocoa – the building blocks of flavor development
Sensory methods to support product development and marketing
Introduction to sensory physiology and perception Cocoa
Cocoa flavor development during the processing stages
Joint development of a tasting (attributes, assessment, evaluation) of different types of cocoa

Target group

The seminar is aimed at anyone interested in the entire value chain of the cocoa and chocolate processing confectionery industry, but in particular at people who see sensory analysis as a tool for their daily work.

These include Marketing & Purchasing, Product Development and Production & Quality Assurance.