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
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)
12:50-13:05 Q&A
13:45-14:00 Q&A
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12:00-12:05 Welcome
12:35-12:45 Q&A
13:15-13:25 Q&A
13:25-13:55 Ecuadorian 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
13:45-14:00 Q&A
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12:00-12:05 Welcome
13:10-13:20 Q&A
13:50-14:00 Q&A
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12:00-12:05 Welcome
12:45-13:00 Q& A
13:00-13:45 How 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.
Privacy Policy and Copyright
Course materials are intended for your personal, educational use only. Any copying, transmission, performance, distribution, alteration, or other use of these materials is strictly prohibited without prior consent by Cacaolab bv.
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