Cacaolab’s webinar ‘Cocoa & Chocolate Processing’ includes 6 sessions of 2 hours that will take place every Tuesday and Thursday from 26 September to 12 October. Using a scientific approach, we’ll cover the entire value chain from cocoa cultivation towards production of high-quality chocolate. Emphasis will be laid on various possibilities for local processing in cocoa producing countries as well as on the related socio-economic and environmental context, for example the imbalance in the global cocoa trade and the impact of climate change on cocoa production. Furthermore, the science related to cocoa flavor and the functionality of chocolate ingredients will be discussed in detail. Lastly, bean to bar small-scale chocolate processing with appropriate technologies will be tackled. Cacaolab will provide on-demand access to recorded lectures for 30 days.
Registration
Fee: € 490 (excl. VAT)
For employees of the Belgian food industry belonging to PC 118 or 220, Alimento provides a contribution to the registration fee of maximum € 210 per person (for a maximum of 3 people from the same company).
Deadline: 26 Sep 11:00 (CEST)
Contact: events@cacaolab.be
This event has ended.
Target audience
Professionals working in R&D or QA at ingredient manufacturers, cocoa processing companies, chocolate manufacturers and chocolate processing companies.
Scientists doing research on cocoa and chocolate technology & quality
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12:00-12:10 Introduction of Cacaolab & International Open Innovation Center on Cocoa and Chocolate Processing - Ir. Claudia Delbaere (Cacaolab, Belgium)
12:10-12:50The science behind the quality and taste of Belgian chocolate(s) - Prof. dr. ir. Koen Dewettinck (Cacaolab & Ghent University, Belgium)
12:50-13:05 Q&A
13:05-13:45Towards an integrated sustainable intensification of the cocoa supply chain - Prof. Pascal Boeckx (Ghent University, Belgium)
13:45-14:00 Q&A
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12:00-12:05 Welcome
12:05-12:35 Best farming practices and postharvest handling of cocoa - Dr. John Edem Kongor (CSIR-Food Research Institute, Ghana)
12:35-12:45 Q&A
12:45-13:15Genotyping of cocoa in relation to flavor potential - Prof. dr. ir. Kathy Messens (Ghent University, Belgium)
13:15-13:25 Q&A
13:25-13:55Ecuadorian fine flavor cocoa: challenges and opportunities - Prof. dr. Julio Bonilla (ESPOL, Ecuador)
13:55-14:00 Q&A
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12:00-12:05 Welcome
12:05-12:45 North-South imbalances in cocoa trade - Dr. Ingrid Fromm (Bern University of Applied Sciences, Switzerland)
12:45-13:00 Q&A
13:00-13:45How to make high-quality chocolate? Industrial vs small-scale processing - Ir. Claudia Delbaere (Cacaolab, Belgium)
13:45-14:00 Q&A
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12:00-12:05 Welcome
12:05-13:10 The biochemistry of cocoa flavor – A holistic analysis of its development along the processing chain - Dr. Daniel Kadow (August STORCK KG, Germany)
13:10-13:20 Q&A
13:20-13:50Challenges and opportunities within the Indonesian cocoa & chocolate sector - Dr. Arifin Dwi Saputro (Universitas Gadjah Mada, Indonesia)
13:50-14:00 Q&A
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12:00-12:05 Welcome
12:05-12:45 Functionality of sucrose (replacers) in chocolate - Ir. Davy Van de Walle (Ghent University and Cacaolab BV, Belgium)
12:45-13:00 Q& A
13:00-13:45How to steer chocolate rheology? - Ir. Hanne Baert (Cacaolab, Belgium)
13:45-14:00 Q&A
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15:00-15:05 Welcome
15:05-15:45 Crystallization in chocolate - Prof. dr. Silvana Martini (Utah State University, US)
15:45-16:00 Q&A
16:00-16:45 Dairy ingredients & plant-based alternatives in chocolate - Dr. ir. Kim Moens (Ghent University, Belgium)
16:45-17:00 Q&A
Webinar Platform: Microsoft Teams
Organizing committee
Cacaolab bv
Skaldenstraat 121, building A3/A4
9042 Desteldonk
Belgium
Cancellation Policy
If you registered for the webinar ‘Cocoa & Chocolate Processing’ and are subsequently unable to attend, you may be eligible for a refund subject to the following terms and conditions:
Up to 7 days before the webinar starts: Refund of paid registration fee is possible via Eventbrite website. Please note that the administration fee charged by Eventbrite is non-refundable.
Less than 7 days before the webinar starts: No refunds will be made; however, the recorded webinar will be available for replay for all registrants unable to attend a live webinar for 30 days.
Cacaolab bv reserves the right to cancel any course for any reason. In the case of a course cancellation, a full refund will be issued to all registrants.
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