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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: $549,00
  • Member Price: $479,00
 
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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...

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