On 18th to 21st October 2021, the Department on Food Science and Technology organized the 1st International Cocoa and Chocolate Workshop (ICCW). This workshop was organized online due to the pandemic situation. Many cocoa and chocolate experts from around the world gave talks in this workshop, including Prof. Koen Dewettinck (Ghent University, Belgium), Prof. Dr. N. Konar (Eskisehir Osmangazi University, Turkey), Dr. Sangeeta Prakash (Queensland University, Australia) and Dr. John Edem Kongor (Food Research Institute, Ghana). Some national speakers, including Dr. Dwi Larasatie Nur Fibri (UGM), Dr. Arifin Dwi Saputro (UGM), Hendi Firmanto, M.Sc. (ICCRI), Sabrina Mustopo (Krakakoa), Wedness Aria Yudha (Cokelat nDalem) also contributed in this workshop. From Universitas Sebelas Maret, some scientists working in cocoa and its related area shared their knowledge and experience, incluind Dr. Danar Praseptiangga, Dr. Dimas Rahadian Aji Muhammad, Dr. Gusti Fauza and Aditya Pitara Sanjaya, M.Sc.
The participants learned fundamental aspect of the cocoa and chocolate industries along with the recent issues in this area. Some topics discussed in this workshop including best practices of farming and post-harvest handling, conventional and alternative cocoa processing, alkalization & the development of cocoa drinks, 3D printing chocolate, food Safety Issue in cocoa and chocolate, Single Origin Chocolate, Indonesian Fine Flavour Cocoa, bean to bar chocolate production with herbs and spices, sensorial aspect, product development and consumer behaviour of cocoa-based products, the role of ingredients on quality attributes of chocolate & praline as well as theory and application of chocolate with pre- and probiotic enrichment.
Dr. Dimas Muhammad, as the chairman of the workshop said that this workshop is supported by Ghent University since the university is a reputable university in the world which is the center of excellence in cocoa and chocolate processing; therefore, knowledge transfer from Belgium to Indonesia is highly important particularly for local added value creation. He hope that this collaborative activity can also be beneficial for both institution for strengthening the cooperation track record of both institutions as well as promoting the reputation of both universities to the stakeholders in Indonesia and internationally.
