CAS The Science and Art of Chocolate

The CAS is aimed at individuals:

• who work in the food industry (especially in the chocolate sector) or related fields and wish to deepen their knowledge of chocolate production, processing, and innovation in order to improve the quality, sustainability, and marketing of their products.
• who are entrepreneurs in the chocolate or confectionery industry – or planning to enter the field – and want to develop a solid understanding of the scientific and artisanal aspects of chocolate.
• who are passionate chocolate lovers seeking to gain in-depth knowledge of the art and science behind exceptional chocolate.
• who are interested in sustainable value creation networks in the chocolate industry and want to contribute to the advancement of innovative and sustainable practices in the sector.

Graduates acquire:

• a comprehensive understanding of the chemical, biological, and physical fundamentals of cocoa and chocolate across the entire value creation network.
• in-depth knowledge of selecting and evaluating high-quality ingredients, as well as the importance of sustainable and regenerative sourcing in the global supply chain.
• the ability to assess cocoa varieties, cultivation, and harvesting methods in terms of their impact on quality, flavor, and processing suitability.
• a deep understanding of microbiological and biochemical processes during fermentation and how to control them to develop desired aromas.
• the competence to analyze the chemical composition of cocoa and chocolate with regard to functionality, sensory quality, and health aspects.
• the ability to apply physicochemical principles to the development and optimization of formulations and to select suitable technological processes.
• foundational artisanal skills for processing, refining, and creatively designing high-quality chocolate products.
• sensory expertise for objective quality assessment and deriving technological improvements.
• practical experience through innovative micro-projects that address real industry challenges and encourage hands-on application of the knowledge gained.
• the capability to identify scientifically grounded technological opportunities within the value network and translate them into future-oriented, sustainable, and market-relevant solutions.

• Understanding of the global origins, diversity, and quality differences of cocoa beans
• Knowledge of sustainable sourcing and trading strategies in the international cocoa market
• Insights into the economic, social, and environmental dimensions of sustainable procurement
• Analysis of the workability of different cocoa varieties for various applications
• Ability to recognize and creatively incorporate artistic expressions and cultural contexts of chocolate
• Integration of origin, processing, and design into distinctive, high-quality chocolate products

• Deep understanding of cocoa components (aromas, cocoa butter, polyphenols) and their role in flavor, health, and product differentiation
• Insights into fermentation, roasting, conching, and molecular changes to optimize quality and texture
• Use of the entire cocoa fruit and nuts (Re-Nut approach) for natural, regenerative, and safe product development
• Knowledge of cocoa varieties, terroir, and artisanal techniques for high-quality, origin-driven chocolates
• Ability to create innovative chocolate products through a combination of scientific precision and creative design

• Knowledge of sensory analysis methods for the objective evaluation of chocolate products
• Ability to conduct and interpret professional product tests according to scientific standards
• Acquisition of the Chocolate Sensory Licence for qualified sensory assessment of chocolate
• Understanding of how technological processing steps affect sensory attributes such as aroma, texture, and melt behavior
• Training in sensory vocabulary and development of a refined flavor profile
• Application of sensory insights for quality control, product development, and consumer communication

• Application of the knowledge acquired in the CAS to a concrete, practice-oriented question within the chocolate industry
• Development of innovative, scientifically grounded solutions within the cocoa and chocolate value network
• Ability to conduct interdisciplinary problem analysis, considering technological, sensory, ecological, and economic aspects
• Implementation of sustainable and creative concepts in the context of real-world challenges
• Professional documentation and presentation of results to industry experts and practice partners

The CAS is based on a practice-oriented approach that combines lectures, interactive workshops, and hands-on projects. Participants work on micro-projects that bridge theory and practice. These projects are guided by experts and reflected upon in learning groups.

The program includes:

• 18 days (8 days on-site, 10 days online)

• In addition to the classroom sessions, participants deepen their knowledge through self-directed study (approx. 18 days)

  
  2025

• November 12 to 15  (Wed to Sat) on-site

• followed by 10 online sessions (Wednesdays, in the afternoon and evening (CET))

  - November 26
  - December 3, 10, and 17

  2026

  - January 14 and 21
  - February 4, 18, and 25
  - March 4

• March 18 to 21 (Wed to Sat) on-site

Participation requires a university degree or an equivalent qualification. Alternatively, professionals with relevant work experience may be admitted if their suitability is confirmed by the program director.
Please refer to the attached study regulations for the CAS.

The "General terms and conditions for continuing education courses" and the "Framework Study Regulations for Diploma and Certificate Programs" at ZHAW apply.

Would you like to make a difference in the world? Do you meet the requirements for our continuing education programmes and want to pursue further training at the ZHAW? Then register now and get ready to experience one of our multi-faceted and challenging continuing education programmes. We look forward to welcoming you soon as one of our students.

Application will not be possible from October 20–24 due to a planned system update.
From October 25 until October 30, 2025, registration will be open again – so there’s still enough time to secure a spot.

Registration is a three-step process.

1. Create your switch edu-ID
   A switch edu-ID is your digital identity for accessing web resources in the academic world. You need to provide your first name, last name and your personal e-mail address.
   Create switch edu-ID
2. Provide necessary information and supporting documents
   Students enrolling in continuing education programmes need to provide the following:
   
   Personal information:
   Swiss social security number
   (13-digit number in the format: 000.0000.0000.00)
   If you live or work in Switzerland, you will find this on your AHV ID card or on your Swiss health insurance card.
   
   Swiss matriculation number
   (8-digit number in the format: xx-xxx-xxx)
   If you have already been enrolled at a Swiss university or university of applied sciences, you will find your matriculation number on:
   - your matriculation or exmatriculation document from a Swiss university
   - the student eligibility document used for your first matriculation at a Swiss university
     (this is a yellow adhesive label on your high school certificate or diploma)
   
   Documents:
   - Current CV
   - A copy of your highest education certificate
   - A photo of yourself for your ZHAW Student ID (CampusCard)
      (file format: JPG or JPEG /file size pixels: 300x400)
3. Submit application
   Answer the questions in our online application form to complete your registration.

Note:
If you expect to receive emails from us during the admission process and do not receive any, please check your spam folder.
If you do not find what you are looking for, please contact your admissions contact person.