On July 28, 2025, the Specialized Research Group "Green Food Technology and Sustainable Development" under the Faculty of Food Science and Technology, Vietnam National University of Agriculture (VNUA), organized a seminar titled “High-quality Craft Chocolate Making in Southeast Asia”, attracting considerable attention  from scientists, lecturers, and students in the field of food technology.

The seminar had the honor of welcoming two leading experts from the Faculty of Bioscience Engineering, Ghent University, Belgium, Prof. Koen Dewettinck and Prof. Kathy Messens, who have extensive experience in food processing research and product commercialization, particularly in chocolate technology.

From Cacao Beans to Premium Chocolate Bars – A Story of Technique and Innovation

In their presentation, the two professors shared their latest research findings and technological advancements in the chocolate production value chain, with a special focus on applications suited for small and medium-scale production in Southeast Asia. The key topics included:

  • The application of biotechnology in selecting and breeding cacao varieties with quality traits tailored for premium chocolate production and well adapted to local soil and climate conditions.
  • In-depth analysis of each stage of the chocolate production process, starting from harvesting cacao pods, bean extraction and fermentation – a critical step for developing flavor – through drying, nib separation, grinding into cocoa liquor, mixing and refining, conching, tempering, molding, cooling, and storage. Each stage demands precise control of technical parameters to preserve the chocolate’s natural flavors and ensure food safety.
  • Innovative solutions for producing authentic, specialty chocolate at a reasonable cost, by using locally available ingredients, simple yet effective equipment design, and process optimization tailored for start-up models in Vietnam.

In addition, the experts offered valuable insights on market access strategies for craft chocolate products – from consumer preference surveys, identifying target customer segments, to fine-tuning processing techniques and utilizing food additives to maintain quality while keeping production costs under control.

Moving Toward Plant-Based Yogurt and a Sustainable Food Ecosystem

Beyond the chocolate-focused discussions, the seminar also expanded to include consultation on plant-based yogurt production technologies, aiming to add value to Vietnamese agricultural products while aligning with global trends of sustainable and healthy consumption.

Bridging Knowledge – Fostering International Collaboration

The seminar also provided a valuable platform for the research group, faculty members, and students of the Faculty of Food Science and Technology to engage in dynamic academic exchanges with the international experts. On behalf of the research group, Assoc. Prof. Dr. Tran Thi Dinh expressed heartfelt appreciation to the two professors for their inspiring and highly applicable presentations. She emphasized that this event marks an important step forward in further strengthening academic and research collaboration between VNUA and Ghent University.

This knowledge-sharing session not only offered in-depth technical insights into chocolate and plant-based food processing but also opened promising opportunities for international cooperation - contributing to elevating Vietnam’s scientific research position on the global academic map.

Prof. Koen Dewettinck (Ghent University, Belgium) presents images of the crystalline structure of chocolate observed under a Scanning Electron Microscope (SEM), offering scientific insights into cocoa butter crystallization and its impact on the sensory quality of the final product

Prof. Kathy Messens (Ghent University, Belgium) presents her research findings on the development of cacao varieties using advanced biotechnological techniques

Lecturers and students from the Faculty of Food Science and Technology, VNUA take a group photo with Prof. Koen Dewettinck and Prof. Kathy Messens.

Members of the specialized research group "Green Food Technology and Sustainable Development" take a commemorative photo with Prof. Koen Dewettinck and Prof. Kathy Messens