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Research and Innovation in the Chocolate Lands
Zurich University of Applied Sciences Professor Tilo Hühn describes his lengthy career in food technology innovation and the ways in which Switzerland remains a center of leadership in education and entrepreneurship in chocolate.
Connect with Dr. Huhn on LinkedIn: https://www.linkedin.com/in/tilohuehnprocessdesign/?locale=en
Learn more about ZHAW's course, "The Science and Art of Chocolate": https://www.zhaw.ch/en/lsfm/continuing-education/detail/course/cas-the-science-and-art-of-chocolate
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By Institute of Cacao and Chocolate ResearchZurich University of Applied Sciences Professor Tilo Hühn describes his lengthy career in food technology innovation and the ways in which Switzerland remains a center of leadership in education and entrepreneurship in chocolate.
Connect with Dr. Huhn on LinkedIn: https://www.linkedin.com/in/tilohuehnprocessdesign/?locale=en
Learn more about ZHAW's course, "The Science and Art of Chocolate": https://www.zhaw.ch/en/lsfm/continuing-education/detail/course/cas-the-science-and-art-of-chocolate