The program
The CAS The Science and Art of Chocolate combines scientific expertise and creative craftsmanship to develop innovative, high-quality chocolate. Participants gain knowledge of ingredients, processing, sensory analysis, and sustainable value chains – from bean to bar.
Target audience
The CAS is aimed at individuals:
- who work in the food industry (especially in the chocolate sector) or related fields and wish to deepen their knowledge of chocolate production, processing, and innovation in order to improve the quality, sustainability, and marketing of their products.
- who are entrepreneurs in the chocolate or confectionery industry – or planning to enter the field – and want to develop a solid understanding of the scientific and artisanal aspects of chocolate.
- who are passionate chocolate lovers seeking to gain in-depth knowledge of the art and science behind exceptional chocolate.
- who are interested in sustainable value creation networks in the chocolate industry and want to contribute to the advancement of innovative and sustainable practices in the sector.
Content
Production: Techniques for chocolate making and finishing
- Understanding of the global origins, diversity, and quality differences of cocoa beans
- Knowledge of sustainable sourcing and trading strategies in the international cocoa market
- Insights into the economic, social, and environmental dimensions of sustainable procurement
- Analysis of the workability of different cocoa varieties for various applications
- Ability to recognize and creatively incorporate artistic expressions and cultural contexts of chocolate
- Integration of origin, processing, and design into distinctive, high-quality chocolate products
Composition: Understanding the science of chocolate ingredients and structure
- Deep understanding of cocoa components (aromas, cocoa butter, polyphenols) and their role in flavor, health, and product differentiation
- Insights into fermentation, roasting, conching, and molecular changes to optimize quality and texture
- Use of the entire cocoa fruit and nuts (Re-Nut approach) for natural, regenerative, and safe product development
- Knowledge of cocoa varieties, terroir, and artisanal techniques for high-quality, origin-driven chocolates
- Ability to create innovative chocolate products through a combination of scientific precision and creative design
Sensory analysis: Scientific tasting and analysis for quality assessment
- Knowledge of sensory analysis methods for the objective evaluation of chocolate products
- Ability to conduct and interpret professional product tests according to scientific standards
- Acquisition of the Chocolate Sensory Licence for qualified sensory assessment of chocolate
- Understanding of how technological processing steps affect sensory attributes such as aroma, texture, and melt behavior
- Training in sensory vocabulary and development of a refined flavor profile
- Application of sensory insights for quality control, product development, and consumer communication
Thesis: In-depth exploration and reflection of course content through a micro project
- Application of the knowledge acquired in the CAS to a concrete, practice-oriented question within the chocolate industry
- Development of innovative, scientifically grounded solutions within the cocoa and chocolate value network
- Ability to conduct interdisciplinary problem analysis, considering technological, sensory, ecological, and economic aspects
- Implementation of sustainable and creative concepts in the context of real-world challenges
- Professional documentation and presentation of results to industry experts and practice partners
Admission requirements
Participation requires a university degree or an equivalent qualification. Alternatively, professionals with relevant work experience may be admitted if their suitability is confirmed by the program director. Please refer to the attached study regulations for the CAS. The "General terms and conditions for continuing education courses" and the "Framework Study Regulations for Diploma and Certificate Programs" at ZHAW apply.
Costs: CHF 9'800.00
Methodology
The CAS is based on a practice-oriented approach that combines lectures, interactive workshops, and hands-on projects. Participants work on micro-projects that bridge theory and practice. These projects are guided by experts and reflected upon in learning groups.
