Nirmala College of Arts and Science
More Activities
The Department of Food Technology successfully organized a seminar on "Chocolate Processing from Bean to Bar" on July 25, 2025, at the NCHS Seminar Hall. The seminar was taken by Dr.Minimol J S , Professor and Head of Cocoa Research centre, KAU . During the event, students actively participated and interacted with the resource person, gaining valuable insights into chocolate processing. They acquired comprehensive knowledge on the entire process, including cocoa bean selection, fermentation and roasting, grinding and conching, and tempering and molding. Students learned about the importance of selecting high-quality cocoa beans, the role of fermentatio and roasting in developing flavor and aroma, and the techniques involved in grinding.