Towards premium Ghanaian origin chocolatesFinished
The research hypothesis states that there is a relationship between the aroma potential of raw cocoa and the final chocolate flavour. To turn the bulk Ghanian cocoa into premium origin chocolate raw cocoa exhibiting a high aroma potential will be selected and the bean roasting and chocolate processing conditions will be tuned.
ICP PhD Scholarships
01/10/2014 - 30/09/2018