Penn State is offering a short course in chocolate this summer
UNIVERSITY PARK, Pa. — The Department of Food Science at the Penn State College of Agricultural Sciences will offer an innovative bean-to-bar course for artisanal and industrial chocolate makers June 20-23.
The four-day Penn State Chocolate Short Course, which will be presented in the Rodney A. Erickson Food Science Building on the University Park campus, will be helpful to those with technical and non-technical assignments. Participants will engage both their minds and their hands to gain detailed knowledge of chocolate processing.
During the short course, successful artisan chocolate entrepreneurs, equipment manufacturers, and Penn State professors will teach participants the theory and practice of chocolate production, from raw material selection to marketing. of the finished product.
Penn State’s Department of Food Science has been researching chocolate quality and manufacturing for decades. Results from many of these studies will be incorporated into the short course, according to Gregory Ziegler, Distinguished Professor of Food Science, and Helene Hopfer, Rasmussen Career Development Professor of Food Science, who are coordinating the event.
More recently, Hopfer and colleagues published a study conducted at Penn State on how roasting time and temperature of cocoa beans influence bitterness and other important sensory characteristics that affect consumer taste for chocolate. . The principal researcher in this to study, Alan McClure, founder of Patric Chocolate in Columbia, Missouri, will also speak during the short course.
“Attendees will get the latest information on chocolate production and quality at this hands-on chocolate course from Penn State,” Ziegler said. “Our range of speakers will deliver cutting-edge science with practical application to chocolate.”
For more information on the short course or to register, visit the course website or call 877-778-2937.