Sonia Collin, a renowned researcher in the field of chocolate flavours and polyphenols, is now a member of "L'Académie Française du chocolat et de la confiserie".
The academy at a glance
Founded 25 years ago, "l'Académie Française du chocolat et de la confiserie" is composed of a select group of no more than 40 members, including maximum 6 non-French members, each of whom brings his or her particular expertise to the table, whether as chocolatiers, scientists or marketers. Its goal? To raise awareness within the chocolate industry by introducing rigorous ethical rules.
On the agenda: the annual award of the prestigious "Prix du meilleur chocolatier/confiseur de France", as well as a number of commissions dealing with crucial and current issues such as the study of the carbon footprint of the cocoa industry as a whole.
Sonia Collin: an active role
She will lead a think-tank to evaluate the potential health benefits of chocolate polyphenols. Other committees are also working on innovative ideas, such as the possibility of introducing insects into chocolate production, or the preservation of endangered cocoa varieties such as criollo.
A Real Impact
The results of their research are communicated to the French government, influencing the future of the chocolate industry.
The lifelong commitment of an Academician
Joining the Academy is a lifelong commitment that has many valuable benefits. It enables the University to improve the focus of its research projects by aligning them with the current needs and challenges of the chocolate sector, as well as highlighting and promoting the results of its research within the industry. For our students, this commitment is an additional source of inspiration and motivation. It also enables them to have more concrete interactions with professionals in the field, thanks to the numerous contacts it provides.