Cacao-TECH and cooperation with practice: Míša chocolate

The PEF ČZU Department of Information Technology in Prague has been focusing on innovative approaches in cocoa quality assessment for a long time as part of the Cacao‑Tech project. A key part of the project is also the connection of scientific research with practice, which makes it possible to verify theoretical knowledge directly in real operation.

Participation at the February Cocoa Conference as part of Amsterdam Cocoa Week brought just such an opportunity, where members of the department established cooperation with entrepreneur Michaela Dohnálková, founder of the Míšina čokolatada brand. She provided the KIT team with space to test the quality of the cocoa beans directly in her factory, which she works with herself. The expert team thus had the opportunity to test their technical equipment in an authentic environment and at the same time obtain valuable data from practice. The collected information will be used not only for further scientific research, but above all for training models for more accurate parameter setting when evaluating the quality of cocoa beans. The newly formed cooperation only confirms the importance of connecting the academic environment with the business sphere and shows how modern technologies and data approaches can be effectively used in the field of cocoa processing and chocolate production.