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: <a href="https://www.linkedin.com/in/tilohuehnprocessdesign/?locale=en" rel="noopener noreferrer" target="_blank">https://www.linkedin.com/in/tilohuehnprocessdesign/?locale=en</a>Learn more about ZHAW's course, "The Science and Art of Chocolate": <a href="https://www.zhaw.ch/en/lsfm/continuing-education/detail/course/cas-the-science-and-art-of-chocolate" rel="noopener noreferrer" target="_blank">https://www.zhaw.ch/en/lsfm/continuing-education/detail/course/cas-the-science-and-art-of-chocolate</a>

Numbers, Networks, and Narratives in Specialty Coffee

Welcome to the Chocolate Conservatory, a podcast brought to you by the Institute for Cacao and Chocolate Research and Heirloom Cacao Preservation Fund. In each episode, scholars Carla D. Martin and Jose Lopez Ganem host a conversation with researchers and industry members engaged in the study of pressing issues related to cacao and chocolate. They use these conversations to bring research to life and put you in the middle of the questions being asked and solutions being proposed and practiced. From the social sciences to hard sciences, arts and humanities to business and finance, they take you directly to the thinkers who are shaping conversations today.

Get in touch with us! Send your voice recordings and emails to contact@chocolateinstitute.org with suggestions for topics, guests, or what how you might answer the questions we ask and we might just use it on the show!