|
Week
|
Topics
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Study Metarials
|
|
1
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The history of cocoa and chocolate
|
R1. Chapter 1
|
|
2
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Cocoa production technology
|
R1. Chapter 2
|
|
3
|
Raw materials used in chocolate production
|
R1. Chapter 3
|
|
4
|
Chocolate production technology 1
|
R1. Chapter 3
|
|
5
|
Chocolate production technology 2
|
R1. Chapter 3
|
|
6
|
Chocolate types
|
R1. Chapter 3
|
|
7
|
Chocolate quality criteria 1
|
R1. Chapter 6
|
|
8
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Chocolate quality criteria 2
|
R1. Chapter 6
|
|
9
|
Bioactive components in cocoa and chocolate
|
R1. Chapter 4
|
|
10
|
Chocolate and health
|
R1. Chapter 5
|
|
11
|
Sensory properties of chocolate
|
R1. Chapter 6
|
|
12
|
Storage conditions and shelf life of chocolate
|
R1. Chapter 6
|
|
13
|
Production of cocoa hazelnut cream
|
R2. Chapter 1
|
|
14
|
New product development and current research
|
R1. Chapter 6
|