Product Details

Search the AOCS Store  
Back to Chocolate Science and Processing: An applied perspective on how to process chocolate from bean to bar
Chocolate Science and Processing: An applied perspective on how to process chocolate from bean to bar

Chocolate Science and Processing: An applied perspective on how to process chocolate from bean to bar

Instructors: Silvana Martini, PhD, Professor and Factory Director and Steve Bernet Manager, Aggie Chocolate Factory, Department of Nutrition, Dietetics and Food Sciences, Utah State University, USA

Format: On-Demand
This on-demand training is designed to fit into your busy schedule. On-demand access includes access to recordings, slides, and course materials for 30 days.

Course Summary: This course includes 9 hours of recorded lectures, instructor slides as well as a full transcript.

The course covers the process and science of chocolate manufacturing from bean to bar. View the course outline at https://www.aocs.org/attend-meetings/chocolate-science-and-processing-an-applied-perspective-on-how-to-process-chocolate-from-bean-to-bar

This course is a collaboration with the Professional Manufacturing Confectioners’ Association (PMCA). PMCA members receive member pricing via a discount code provided by PMCA. Please contact PMCA if you have not received your code.

  • List Price: $389.00
  • Member Price: $289.00
 
Want to save more?
Log into see if you qualify for a lower rate.
Members save $100.00 or more Join
Item Details:

About the Instructors

Silvana Martini, PhD
Professor | Principal Investigator | Factory Director
Department of Nutrition, Dietetics and Food Sciences
Utah State University, USA
https://caas.usu.edu/directory/martini-silvana

Dr. Silvana Martini obtained her BSc in Biochemistry in 1997 from the...

Back to Chocolate Science and Processing: An applied perspective on how to process chocolate from bean to bar
View More View Less
People who bought this also bought:

 

For customers outside of the United States
Due to shipping and customs restrictions related to the novel coronavirus (COVID-19), please contact your customs authority to ensure you will be able to receive your order without delays or restrictions.

If you need assistance please contact Julie May (Email: julie.may@aocs.org | Phone: +1 217-693-4815).

AOCS Member discounts will be applied during checkout.

To minimize delays, seizure, clearance, and third party intervention, please include all necessary government paperwork (i.e. Import Permits or Phytosanitary Certificates) with your order to AOCS. Any additional charges incurred from these requirements will be borne by the recipient.

0

en-USes-AR