Cacaolab’s Webinar “Cocoa & Chocolate Processing” includes 6 sessions of 2-hour lectures over 3 weeks from 27 Sep to 13 Oct. 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.
Target audience
Scientists doing research on cocoa and chocolate technology & quality
Professionals working in R&D or product developers working at ingredient manufacturers, cocoa processing companies, chocolate manufacturers and chocolate processing companies.
Detailed Program (CEST)
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12:00-12:20 Introduction of Cacaolab & International Open Innovation Centre on Cocoa and Chocolate Processing - Dr. ir. Hui Xu (Cacaolab, Belgium)
13:00-13:15 Q&A
13:45-14:00 Q&A
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15:00-15:05 Welcome
15:35-15:45 Q&A
15:45-16:15 Ecuadorian fine flavor cocoa: challenges and opportunities - Prof. dr. Julio Bonilla (ESPOL, Ecuador)
16:15-16:25 Q&A
16:25-16:55 Unraveling roasting-induced cocoa flavor changes - Dr. ir. Valérie Lemarcq (Rousselot, Belgium)
16:55-17:00 Q&A
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12:00-12:05 Welcome
12:45-13:00 Q&A
13:40-14:00 Q&A
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15:00-15:05 Welcome
15:35-15:40 Q&A
15:40-16:15 Crystallization in chocolate - Prof. dr. Silvana Martini (Utah State University, US)
16:15-16:25 Q&A
16:55-17:00 Q& A
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12:00-12:05 Welcome
12:35-12:45 Q&A
12:45-13:15 How to steer chocolate rheology? - Ir. Hanne Baert (Cacaolab, Belgium)
13:15-13:25 Q&A
13:25-13:55 To be or not to be vegan? - Dr. ir. Kim Moens (Ghent University, Belgium)
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
13:00-13:40 How to widen a new bean to bar chocolate market in China - Ms. Xuyun Pan (Cacao Forest Academy, China)
13:40-14:00 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 this case of a course cancellation, a full refund will be issued to all registrants.
Privacy Policy and Copyright
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