CAS The Science and Art of Chocolate

Organisation:: ZHAW Zürcher Hochschule für Angewandte Wissenschaften - Departement Life Sciences und Facility Management
City, country:: Wädenswil, Zurich area, Switzerland
Type:: part-time
Certificate:: CAS (Certificate of Advanced Studies)
Duration:: 18 Tag(e)

Programme

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

Costs

CHF 9'800.00

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.

Location

ZHAW Life Sciences und Facility Management, 8820 Wädenswil
The final venue will be announced in the confirmation of participation

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.

The program includes:

18 days (8 days on-site, 10 days online)
In addition to the classroom sessions, participants deepen their knowledge through self-directed study (approx. 18 days)

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ZHAW Departement Life Sciences und Facility Management

Study and research in Wädenswil: practical, creative, passionate and reflective.

The ZHAW is one of the leading Swiss universities of applied sciences. The School of Life Sciences and Facility Management in Wädenswil offers bachelor's and master's degree programmes as well as an extensive continuing education programme.

www.zhaw.ch/lsfm/studium
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Further Information

ZHAW Zürcher Hochschule für Angewandte Wissenschaften - Departement Life Sciences und Facility Management

Grüentalstrasse 14, P.O. Box
8820 Wädenswil
Switzerland