CHOCO TEC is one of the most successful congresses and most important meeting places for the chocolate industry.

 

As a special alternative to this year's Choco Tec we offer you our digital web seminar "Whistleblower - CHOCO TEC". 

We present the web seminar with a series of lectures, which are divided into 5 blocks. This allows you to flexibly choose which series is of particular interest to you and to follow it conveniently from your workplace or home office.
Of course, our experts will be available for questions and discussions in the usual manner after the presentations.

The second web seminar of the series will take place on February 9, 2021, further blocks are planned for April 14, 2021, June 9, 2021 and September 9, 2021.

After booking here on our website, you will receive the access data and further information about the event by e-mail.

 

Some participants comments about the last "Whistleblower" web-seminar of December, the 09, 2020:

"Very interesting, exciting lectures."
"The discussion was very lively and could have used more time. The questions
of the participants were very relevant and instructive."


 

Program 09.02.2021- "Raw material cocoa"

n the second block of our "Whistleblower" series, we offer you the latest findings from science
& research on the topic of cocoa

(Simultaneous translation for presentations in german)

Chairmen: Christa Schuster-Salas and Thomas Scheidgen

Starting time: 09.45 h

 

  • 9:30 Introduction to the conference system

  • 9:45 Welcome and presentation of the program

  • 10:00 Faulty aroma notes in raw cocoa/cocoa masses Report on research project
    Dr. Martin Steinhaus, Leibniz Institute of Food Systems Biology at the Technical University of Munich, DE

  • 10:30 Discussion

  • 10:40 Application of antifungal cultures in cocoa bean fermentation and insights into the impact on total bean quality.
    Prof. Dr. Susanne Miescher Schwenninger, ZHAW, CH
    11:10 Discussion
    11:20 Short screen break

  • 11:35 CocoaChain - Bean to Bar
    Prof. Dr. Bernward Bisping, University of Hamburg, Germany

  • 12:05 Discussion

  • 12:15 Poster presentation:
    Full utilization of cocoa fruit for innovative food products and ingredients.
    Victoria Klis (Fraunhofer IME), Thomas Bickel Haase (Fraunhofer IVV)

  • 12:45 Screen break

  • 13:45 Welcome from the break and presentation of the afternoon program.

  • 14:00 The fruity side of cocoa - Ingredients from cocoa pulp for chocolate production
    Anian Schreiber / Ursina Krähenmann, KOA, CH

  • 14:30 Discussion

  • 14:40 Production of the first chocolate completely from cocoa fruit with cocoa mass as sweetener
    Dr. Joselio Vieira, Nestlé Product Technology Centre-York, UK

  • 15:10 Discussion

 

Speakers: 

 

Dr. Martin Steinhaus, 

Leibniz Institute of Food Systems Biology at the Technical University of Munich, DE

Martin Steinhaus studied food chemistry at the Ludwig-Maximilians-University in Munich and subsequently obtained his PhD at the Technical University of Munich in Garching under Prof. Dr. Peter Schieberle. After completing his doctorate, he worked first as a PostDoc and then as a Senior Research Scientist at the German Research Institute for Food Chemistry (DFA) in Garching. Currently, he is head of the Sensory Systems Chemistry group and deputy section head at the Leibniz Institute for Food Systems Biology at the Technical University of Munich Private Lecturer at the TU Munich.

 


 

Prof. Dr. Susanne Miescher Schwenninger, 

Head of the Food Biotechnology Research Group, ZHAW


since 1.1.2011 Lecturer at the Institute for Food and Beverage Innovation, ZHAW
1.7.2003-30.6.2011 Senior Assistant at the Laboratory of Food Biotechnology, ETH Zurich (since 1.10.2006 Lecturer)
1.4.2003-30.6.2003 Post Doc at the Laboratory of Food Biotechnology, ETH Zurich
1.1.2000-31.3.2003 Post Doc at the Laboratory of Food Microbiology, ETH Zurich
1.5.1996-31.12.1999 PhD student at the Laboratory of Food Microbiology, ETH Zurich

 

Prof. Dr. Bernward Bisping, 
Head of the Working Group Food Microbiology and Biotechnology, University of Hamburg 

 

Anian Schreiber, KOA, CH
Co-Founder & Group Managing Director

Koa - an innovation in Ghana's cocoa processing with great potential for the entire chocolate sector

"By processing food in a holistic, responsible and transparent way, we can not only make an important contribution to the preservation of our planet. It also gives us the unique opportunity to create taste experiences and products that will delight customers today and tomorrow. Cocoa fruit is just one of countless possibilities for this."

 

 

Ursina Krähenmann, KOA, CH

 

Dr. Joselio Vieira, 
Nestlé Product Technology Centre-York, UK

Dr. Josélio Vieira is a technical scientist at Nestlé in York, UK. He holds a PhD in physical chemistry from Oxford University. Josélio worked for 11 years at Dow AgroSciences in crop protection formulation development in Brazil and the UK. He joined Nestlé in 2001 and has since worked in the Product Technology Centers in France and the UK. His areas of expertise include chocolate rheology and food colloids, with a number of research papers and patents to his credit.

 

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