Cremona has recently become a center for learning and innovation in the cocoa sector, thanks to a lecture by Professor Brigitte Laliberté. Students from the Master's programme in Innovation in Food Science and Technology – Michele Ferrero attended a specialized module dedicated to this essential ingredient, deepening their understanding of its production and impact.
The module covered a broad range of topics, including cocoa cultivation, chocolate production, value chains, sustainability, research and development, regulations, trade, and traceability. Special emphasis was placed on cocoa's role in health and economic development, as well as quality assessment, flavor profiling, market trends, and industry innovations.
Hosted by the Università Cattolica del Sacro Cuore, the programme was supported by the Technical Scientific Department and the R&D of Raw Materials team at Ferrero Group. The high level of student engagement throughout the course demonstrated their enthusiasm and commitment. In the coming weeks, they will apply their acquired knowledge to business cases developed in collaboration with Ferrero.
Special thanks go to Andrea Betti (Research Associate and Master Tutor), Margherita Dall'Asta (Researcher), and the colleagues from the Ferrero company, for their invaluable contributions in providing support and materials for the course. Their dedication, combined with the students' passion for learning, made this module a remarkable success, reinforcing the importance of education and collaboration in shaping the future of the cocoa and chocolate industry.