Hi all,
I'm looking into university courses, preferably master's courses, to learn more about cacao fermenation. Right now I'm mainly looking at Penn State's Food Science master's program, since this university has been involved in a lot of cacao/chocolate research over the years with their cacao research lab and all... and I'm also looking at Basque Culinary Center's Master's in Food Fermentation course.
The Penn State course would be more for deep scientific research whereas the Basque Culinary Center course would be more applied fermentation and product development work... as far as I can tell.
But anyways, these are just two options I've been looking into. I'm open to others and would love to hear any opintions and advice!
