Brazil: Professors from Campus Linhares explore new opportunities on a technical visit about cocoa in Switzerland

Published 2024년 8월 1일

Tridge summary

A collaboration agreement between Brazil's Linhares Campus and Zurich University of Applied Sciences (ZHAW) was established after professors from the Linhares Campus visited Switzerland to conduct unique cocoa research. The team analyzed various cocoa varieties produced in Espírito Santo using advanced techniques to identify the substances responsible for each variety's distinct aroma, with the goal of producing more sophisticated and personalized chocolate flavors. The visit also led to the establishment of strategic partnerships with chocolate companies like Barry Callebaut and Felchlin for future research. This collaboration could significantly boost the value of cocoa production in the Espírito Santo region and enhance Brazil's global competitiveness in the chocolate industry.

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Original content

The visit resulted in a cooperation agreement between the campus and the Zurich University of Applied Sciences (ZHAW). Professors Claudio Sérgio Marinato and Márcio Vieira Rodrigues, professors at Campus Linhares, recently returned from Switzerland with promising results in unprecedented research on cocoa. Results of the technical visit were presented on July 30th to the campus board. During a technical visit to the Institute for Food and Drink Innovation in Zurich, professors carried out in-depth analyzes of different varieties of cocoa produced in Espírito Santo, using cutting-edge techniques such as gas chromatography-olfactometry with mass spectrometry (GC-O-MS ). The objective of the study was to identify the substances responsible for the unique aromatic characteristics of each cocoa variety, paving the way for the production of chocolates with more sophisticated and personalized flavors. In addition to laboratory activities, the team visited important companies in the ...

Source: Mercado Do Cacau