International Webinar: “The Science Behind the Quality of Belgian Chocolate”

Dear Friends and Colleagues,

You are cordially invited to join our International Webinar: “The science behind the quality of Belgian Chocolate” (pre-event of International Course of Cocoa and Chocolate-ICCC 2021) in:

🗓 August, 18th 2021
⏰ 2:00 PM (GMT+7)
Live in Zoom and “I-Great” Youtube Channel

Prof. Koen Dewettinck
(Ghent University, Belgium)
ir. Claudia Delbaere
(Cacaolab Bvba, Belgium)

Free Registration:

Organized by:
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret (Surakarta, Indonesia)

in collaboration with:
Lab of Food Structure and Function (Ghent University, Belgium)
Cacaolab bvba, Belgium
PATPI Surakarta

For any inquiries:

See you at the webinar!
ICCC Committee