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Towards premium Ghanaian origin chocolates


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.

Intervention type

ICP PhD Scholarships


01/10/2014 - 30/09/2018

This project is being implemented in:
Ghana Created by potrace 1.10, written by Peter Selinger 2001-2011
Local supervisor Emmanuel Ohene Afoakwa
Flemish supervisor Koen Dewettinck
Local partner institution KU Leuven
visit www.kuleuven.be
Local partner institution University of Ghana
Other Flemish Partners Universiteit Gent
visit www.ugent.be
Budget € 106.086
Scholar Michael Hinneh