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=enLearn 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