The Cocoa Practicum

30 October- 2 November 2023

The world of chocolate is always in motion. To help you stay ahead of the curve this course discusses all relevant trends in the food & beverage industry and which new ingredients come with these trends. You will learn about the challenges that some of those ingredients bring and practice hands-on in our Technology Center. Everything you need to keep your delicious signature chocolate on trend!

  Topics include

4 Steps towards success:

- Let us know about your ingredients and goals

- Create a test plan with our Technology expert

- Secure your 3 days in the Technology Center

- Hands-on execution 

  About the training... 

Participant fee €2350,-


* discounts apply when booking 2 slots or more


Services include:

- Course documentation

- Refreshments and lunch





Roy Smith 
Manager Technology Center

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 Olam, Roy joined Royal Duyvis Wiener in 2016 as lead Food Technologist. 

Target audience  

Everyone with a taste for testing cocoa processing solutions!

Book your seat for the


Bring your own masterclass - The Cocoa Practicum 


 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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