Book your seat for the Introduction Course - Cocoa and chocolate processing now and learn the tricks of the trade! Leave your details and we will get back with full details and payment options.

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and join us:

 

28 Nov - 2 Dec, 2022

Koog aan de Zaan Netherlands

 

Participant fee

€ 5000,-

discounts may apply

 

Book your slot now​

Topics include

  • The history of the cocoa bean
  • The first phase of cocoa processing
  • Processing the cocoa beans
  • Press and beyond
  • Chocolate: past, present and future
  • Chocolate processing

Services include

  • Course documentation
  • Refreshments during the course
  • Lunch
  • Team dinner on Thursday 1 December

Your trainer - Roy Smith

 

Roy Smith trained at the Van Hall Institute in Food Science and Technology and has a longstanding career in the  cocoa and chocolate industry. After roles at key players in the industry, e.g. Verkade, Barry Callebaut and ADM, Roy joined Royal Duyvis Wiener in 2016 as lead Food Technologist.