Cacaolab’s webinar ‘Cocoa & Chocolate: Crafting a sustainable future’ includes 6 sessions of 2 hours that will take place every Tuesday and Thursday from October 1 to October 22, except on Tuesday October 8. The webinar will provide insights in a wide range of topics essential to building a sustainable future for cocoa and chocolate. The sessions will delve into innovative cultivation techniques that promote eco-friendly farming practices, sustainable sourcing methods that ensure ethical and responsible procurement, and green processing technologies aimed at reducing environmental impact. Additionally, the webinar will cover the development of chocolate products, focusing on how to meet consumer demands while minimizing the industry's ecological footprint. Cacaolab will provide on-demand access to recorded lectures for 14 days.
Confirmed speakers
Prof. Dr. Ken Giller (Wageningen University, The Netherlands)
Prof. Dr. Stefan Weckx (Vrije Universiteit Brussel, Belgium)
Dr. John Edem Kongor (Council for Scientific and Industrial Research – Food Research Institute, Ghana)
Ir. Julien Simonis (Cacao of Excellence, Italy)
Luciana Monteiro (Ara Cacao, Brazil)
Ir. Koen Bosmans (CEE, Belgium)
Dr. Ninna Granucci (Green Spot Technologies, France)
Ir. Eveline Bilaey (JUST Billy, Belgium)
Ir. Katrien Delaet (Silva Cacao, Belgium)
Ir. Claudia Delbaere (Cacaolab, Belgium)
Ir. Hanne Baert (Cacaolab, Belgium)
Registration
Fee: € 590 (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 € 225 per person (for a maximum of 3 people from the same company).
Deadline: 1 Oct 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)
12:10-12:50 Navigating the cocoa and chocolate industry: Current landscape, opportunities, and challenges - Ir. Claudia Delbaere (Cacaolab, Belgium) & Ir. Hanne Baert (Cacaolab, Belgium)
12:50-13:00 Q&A
13:00-13:40 Cacao of Excellence: Cacao quality and Flavor as drivers of value in the supply chain and livelihood improvement for producers - Ir. Julien Simonis (Cacao of Excellence, Italy)
13:40-13:55 Q&A
13:55-14:00 Closing
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12:00-12:05 Welcome
12:05-12:45 Sustainable cocoa sourcing - Ir. Katrien Delaet (Silva Cacao, Belgium)
12:45-13:00 Q&A
13:00-13:40 Current situation in Latin America - Luciana Monteiro (Ara Cacao, Brazil)
13:40-13:55 Q&A
13:55-14:00 Closing
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12:00-12:05 Welcome
12:05-12:45 Current situation in West-Africa - Dr. John Edem Kongor (CSIR-Food Research Institute, Ghana)
12:45-13:00 Q&A
13:00-13:40 Advanced agricultural practices - to be confirmed
13:40-13:55 Q&A
13:55-14:00 Closing
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12:00-12:05 Welcome
12:05-12:45 Climate change & agroforestry - Prof. Dr. Ken Giller (Wageningen University, The Netherlands)
12:45-13:00 Q&A
13:00-13:40 Trends in cocoa fermentation - Prof. Dr. Stefan Weckx (Vrije Universiteit Brussel, Belgium)
13:40-13:55 Q&A
13:55-14:00 Closing
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12:00-12:05 Welcome
12:05-12:45 Cleantech in cocoa bean roasting - Ir. Koen Bosmans (CEE, Belgium)
12:45-13:00 Q&A
13:00-13:40 Chocolate production processes - Ir. Eveline Bilaey (JUST Billy, Belgium)
13:40-13:55 Q&A
13:55-14:00 Closing
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12:00-12:05 Welcome
12:05-12:25 Engineering tomorrow's chocolate: Exploring cocoa butter and powder replacers, dispersing agents, and cell-cultured cocoa - Team Cacaolab (Belgium)
12:25-12:55 Cocoa alternatives & upcycling of side streams - Dr. Ninna Grannuci (Green Spot Technologies, France)
12:55-13:10 Q&A
13:10-13:40 Cell cultured cacao - to be confirmed
13:40-13:55 Q&A
13:55-14:00 Closing
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:
No refunds will be made; however, the recorded webinar will be available for replay for all registrants unable to attend a live webinar for 14 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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