FDSC 220H1 — Honors The Science of Chocolate
The objective of this course is to introduce you to the science and technology of chocolate production. You will learn the history, chemistry, and physics of chocolate. This course will provide you with an understanding of chocolate production steps, including cacao bean harvesting, fermentation, drying, roasting, grinding, and manufacturing, and how these unit operations affect chocolate texture and flavor. Special focus will be given to fat and sugar crystallization, sensory evaluation, and sustainability of chocolate production. Prerequisite: Honors standing. (Typically offered: Spring) This course is equivalent to FDSC 22001 .