October 29, 2015
Recently, a film team visited the campus of Jacobs University for producing a short film about the cooperation on research between Jacobs University and the world's leading manufacturer of chocolate and cocoa products, Barry Callebaut.
By decoding thousands of bioactive components in the cocoa bean, it will be possible to predict which bean will deliver the deepest brown colour or the most intense flavour. For analysing the approximately 10,000 chemical components of the cocoa bean, the Barry Callebaut Group is conducting a six-year research project called COMETA with Jacobs University. The goal of the film is to introduce the transdisciplinary project to a general public.
Gino Vrancken from Barry Callebaut and Jacobs University Prof. Dr. Matthias Ullrich have been interviewed about the challenges and the current results gained from COMETA, klick the link to see the video!
At the end of the cooperation in 2020, a unique database, new methods, and rapid tests for the classification and quality control of the cocoa beans will be available.