EN 
DE Preliminary program
Chocolate here and today
Chairmen: Torben Erbrath, Christa Schuster-Salas
Contaminants, diseases, climate change. Current and future challenges of cocoa cultivation and solution
strategies
Daniel Kadow, August Storck KG, Berlin, DE
Risk and crisis management along the supply chain according to best practice
Anselm Elles, AFC Risk & Crisis Consult GmbH, Bonn, DE
Insect proteins in chocolate
Leah Bessa, Gourmet Grubb (Pty) Ltd., ZA
Holistic approach to sugar reduction in chocolate
The first dark chocolate made exclusively from cocoa fruits and nothing else
Raw material cocoa
Chairmen: John Newell, Andreas Reichert
Off-flavour in raw cocoa/cocoa masses report research project
Dr. Martin Steinhaus, Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München, DE
Cocoa: Fermentation and anti fungal cultures – The Work of ZHAW -
Prof. Dr. Susanne Miescher, ZHAW, CH
Process technology cocoa
Chairmen: Oliver Stricker, John Newell
Cocoa: How pulp can be converted into a drink – KOA a start Up
Anian Schreiber / Ursina Krähenmann, KOA, CH
First steps to autonomous winnowing
Tobias Lohmüller, Hamburg Dresdner Maschinenfabriken GmbH, Dresden, DE
Hazelnuts
Chairmen: Christa Schuster-Salas, Oliver Stricker
Off-taste in hazelnuts Reports on the RDI project (microbiological approach
Technology of chocolate production
Chairman: Andreas Reichert
Special processes for dry conching of chocolate masses to reduce the viscosity of the finished mass and save cocoa butter
Theron Harbs, NETZSCH-Feinmahltechnik GmbH, DE
Sensory of raw materials and chocolate
Chairmen: Christa Schuster-Salas, Oliver Stricker
Appreciation of chocolate - a multisensory experience
Karin Chatelain, ZHAW - Zürcher Hochschule für Angewandte Wissenschaften Institut für Lebensmittel- und Getränkeinnovation, CH
Can analytics replace traditional tasting? Analytical and instrumental alternatives to human sensor technology
Andreas Dunkel, TU München - Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, DE
Food safety
Chairman: Henri Kamphuis, Frank Heckel
BIOimaging; BIOaccessibility; BIOavailability-Tracking cadmium from cocoa to the enterocyte
Dr. Claudia Keil, Technische Universität Berlin Fakultät III Institut für Lebensmitteltechnologie und Lebensmittelchemie, Berlin, DE
Contaminants and pesticides in cocoa: a horizon scan
Marc Joncheere, Cargill, BE
Quality and Analytics
Chairmen: Andreas Reichert, Henri Kamphuis, Christa Schuster-Salas
Measuring chocolate for optimizing chocolate production, using the ChocoAnalyzer
Eleni Loannidi, University of Copenhagen, DK
Sustainability
Chairmen: Torben Erbrath, Steffen Jarzombeck
Sustaining high-quality cocoa production
Prof. Koen Dewettinck, Ghent University, Gent, Belgium, Claudia Delbaere, Cacaolab bv, Evergem, Belgium
Sustainability along the value added stream chocolate
Katharina Hilker und Christian Walter, Bühler GmbH, DE
Packaging
Chairmen: Frank Heckel, Torben Erbrath
Eco design of packaging with plastic
Dr. Isabell Schmidt, IK Industrievereinigung Kunststoffverpackungen e.V. , Bad Homburg, DE
Closing plenum: What‘s coming, what‘s left
Chairmen: Christa Schuster-Salas, Peter Braun
CO2 outlook - climate
Christian Bunn, Alliance Bioversity-CIAT
Cocoa from plant cell cultures: from tissue culture to cocoa powder for chocolate
Philipp Meier, Regina Eibl-Schindler, ZHAW - Zürcher Hochschule für Angewandte Wissenschaften Institut für Lebensmittel- und Getränkeinnovation, CH
Digital printing: How to deal with the frequent changes in labelling?
Ynzo van Zanten, Tony’s Chocolonely, Amsterdam, NL
Digital printing: How to deal with the frequent changes in labelling?
Matthieu Carni, Siegwerk Druckfarben AG & Co. KGaA, Siegburg, DE
Industrial chocolate cooling - analysed and optimised
Prof. Erich Windhab, ETH Zürich Laboratory of Food Process Engineering, CH
Subject to changes