International Webinar: “The science behind the quality of Belgian Chocolate”
Rabu, 18 Agu 2021 16:44:42 WIB - 201 View

International Webinar: “The science behind the quality of Belgian Chocolate”

International Webinar: “The science behind the quality of Belgian Chocolate” (pre-event International Course of Cocoa and Chocolate-ICCC 2021):

Date : 18 Agustus 2021
at 14:00 WIB
Live Zoom dan “I-Great” Youtube Channel

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

Gratis Registrasi : Klik disini untuk registrasi

Organizer:
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret (UNS)

Berkolaborasi dengan: 
Lab of Food Structure and Function (Ghent University, Belgium)
Cacaolab bvba, Belgium
PATPI Surakarta