Congress Centre North Kölnmesse, Cologne ZDS - The Academy of Sweets De-Leuw-Str. 3-9 42653 Solingen GERMANY - ZDS Solingen
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
08. -10.12.2020
Congress Centre North
Kölnmesse, Cologne
ZDS - The Academy of Sweets• De-Leuw-Str. 3-9 • 42653 Solingen • GERMANY
Tel. +49 (0)212 - 59 61 32 • www.zds-solingen.de
DEAR CHOCOLATE-LOVERS,
whatever the future may bring - it is already sure that 2020 will be remembered as a very
special year by all of us. Many have broken new ground in their everyday work and have taken part
in webinars and online conferences. However, digital offerings are not a complete substitute for live events
- it is the live experience of technologies and new machines as well as the direct exchange with people that
make the difference!
That‘s why we are particularly pleased to present you this year again the program of ChocoTec 2020, which
will take place from December, 8 - 10., 2020 in the Congress Centre North of the Cologne Trade Fair.
Chocolate here and now, the future firmly in sight!
Year after year there are numerous new developments in the chocolate industry:
On the very first day, we will start by presenting new products, technologies and requirements of the
chocolate market, such as the production of the first chocolate made entirely from cocoa fruits with
cocoa pulp as a sweetener or the contribution to the highly topical subject of „Business continui-
ty in order to cope with pandemics“.
In 2020, the foyer and product sample exhibition will again invite visitors to learn
about new products and processes. Exchange ideas with other participants and
high-ranking speakers from industry and research or visit the poster exhibiti-
on! At the „Poster Slam“ the poster exhibitors will then
present the most important contents of their research within one
minute.
A great supporting programme and the festive din-
ner on the first evening will round off the con-
gress - we look forward to seeing you!
The ZDS Seminar Team
TUESDAY, December 8, 2020
PLENUM 1 (Konrad-Adenauer-Hall) / Chocolate here and today
Chairmen: Christa Schuster-Salas & Dr. Torben Erbrath
13:00 Opening
13:15 Contaminants, diseases, climate change - Current and future challenges of
cocoa cultivation and solution strategies
Dr. Daniel Kadow, August Storck KG, Berlin, DE
13:45 Risk and crisis management along the supply chain - Business continuity in order
to cope with pandemics
Anselm Elles, AFC Risk & Crisis Consult GmbH, Bonn, DE
14:15 Packaging caught between sustainability and digital transformation
Thomas Reiner, Berndt+Partner GmbH, DE
14:45 Discussion round: Speakers & audience
15:00 Network break and exhibitor platform
16:00 Edible insects protein: source of the future!
Insect protein powder - substitute for milk powder?
Leah Bessa, Gourmet Grubb (Pty) Ltd., ZA
16:30 Plant Craft: key to indulgent plant based chocolate
Elif Kögmen & Camille Lannoy, Barry Callebaut
17:00 Making the first chocolate entirely from cocoa fruit using cocoa pulp as
sweetener
Dr. Joselio Vieira, Nestlé Product Technology Centre-York, UK
17:30 Holistic approach to sugar reduction in chocolate
Vanessa Barey and Philippe Chouvy, Cargill Europe, BE
18:00 Discussion round: Speakers & audience
18:15 End of the first day
19:00 Festive dinner
WEDNESDAY, December 9, 2020
SESSION A1 / Raw material cocoa
Chairmen: John Newell & Christa Schuster-Salas
08:30 Erroneous aromas in raw cocoa/cocoa masses report research project
Dr. Martin Steinhaus, Leibniz Institute for Food Systems Biology at the
Technical University Munich, DE
09:00 Application of antifungal cultures in cocoa bean fermentation and insights in impacts on
overall bean quality Prof. Dr. Susanne Miescher, ZHAW, CH
09:30 Cocoa chain - Bean to Bar Prof. Dr. Bernward Bisping, University Hamburg, DE
10:00 Discussion
10:10 Network break and exhibitor platform
SESSION A2 / Process technology cocoa
Chairmen: Thomas Scheidgen & John Newell
11:10 The fruity side of cocoa - made from cocoa pulp for chocolate making
Anian Schreiber, Ursina Krähenmann, KOA, CH
11:40 First steps to autonomous winnowing
Changes in performance and required optimisation at real time
Dr. Tobias Lohmüller, Hamburg Dresdner Maschinenfabriken GmbH, Dresden, DE
12:10 Discussion
SESSION A3 / Technology of chocolate production
Chairmen: Dr. Peter Braun & Brigitta Tewes
12:20 Moisture-induced lactose crystallisation to liberate fat from milk powder during
chocolate processing
Rebecca Schneider, Technical University Dresden, DE
12:50 Chocool - Visualization of the heat transfer, detection of detachment errors
Lucas Grob, ETH Zürich, CH
13:20 Discussion
13:30 Lunch
Konrad-Adenauer-HALL
SESSION A4 / Sensory of raw materials and chocolate
Chairmen: Christa Schuster-Salas & Oliver Stricker
14:30 Appreciation of chocolate – a multi-sensorial experience
Karin Chatelain, ZHAW - Zurich University of Applied Sciences
Sciences Institute for Food and Drink Innovation, CH
15:00 Can analytics replace traditional tasting? Analytical and instrumental alternatives
to human sensor technology
Dr. Andreas Dunkel, TU Munich - Chair of Food Chemistry and
Molecular sensor technology, DE
15:30 Discussion
SESSION A5 / Chocolate
Chairmen: Thomas Scheidgen & Brigitta Tewes
15:40 Analytical methods for measuring chocolate properties
PhD Eleni Ioannidi, University of Copenhagen, DK
16:10 Micro cutting process - a new technology for chocolate, confectionery and rework proces-
sing
Alfred Klotz, Maschinenfabrik Seydelmann KG, DE
16:40 Discussion
16:50 Coffee break and conversion to plenary
PLENUM Poster
17:20 Poster-Slam: Brief introduction of the posters (one minute each poster)
18:05 Poster-Session inside the exhibition hall with beer & pretzel
- Evening at free disposal --
WEDNESDAY, December 9, 2020
SESSION B1 / Quality and analytics
Chairmen: Andreas Reichert & Henri Kamphuis
08:30 Quality & safety through automated optical sorting -
Detection and removal of aflatoxin contaminated ingredients
Christian Hofsommer, TOMRA Sorting Solutions AS, NOR
09:00 Mixing of ingredients into tempered and aerated chocolate / fat mass
Volker Bäumer, Sollich KG, DE
09:30 Digitization of the personal assessment of chocolate
Quality inspection by quantifying the colors using the example of fat bloom
Sophia von Gehlen, Carl van Gehlen Spezialmaschinen und Zubehör GmbH & Co KG, DE
10:00 Discussion
10:10 Network break and exhibitor platform
SESSION B2 / Packaging / Chairmen: Dr. Frank Heckel & Dr. Torben Erbrath
11:10 Ecodesign of packaging WITH plastic
Dr. Isabell Schmidt, IK Industrievereinigung Kunststoffverpackungen e.V.,
Bad Homburg, DE
11:40 Prospects for the use of recycled plastics in the packaging
Immo Sander, Werner & Mertz GmbH, DE
12:10 Discussion
SESSION B3 / Hazelnuts / Chairmen: Christa Schuster-Salas & Oliver Stricker
12:20 Microbiology of hazelnuts - factors influencing quality
Dominic Bahmann, Universität Hamburg - Hamburg School of Food Science, DE
12:50 Off-taste in hazelnuts (Chemistry - influence on sensor technology) Dr. Andreas Dunkel, TU
Munich - Chair of Food Chemistry and Molecular sensor technology, DE
13:20 Discussion
13:30 Lunch
RHEINHall
SESSION B4 / Sustainability - Our future
Chairmen: Dr. Torben Erbrath & Steffen Jarzombeck
14:30 Sustaining high-quality cocoa production
Prof. Koen Dewettinck, Ghent University, Gent, BE (presenter)
Claudia Delbaere, Cacaolab bv, Evergem, BE
15:00 Sustainability along the Chocolate Value Stream
Katharina Hilker und Christian Walter, Bühler GmbH, DE
15:30 Discussion
SESSION B5: Food safety
Chairmen: Dr. Henri Kamphuis & Dr. Frank Heckel
15:40 BIOimaging; BIOaccessibility; BIOavailability-Tracking cadmium from cocoa to the
enterocyte
Dr. Claudia Keil, Technical University of Berlin
Faculty III Institute of Food Technology and Food Chemistry, DE
16:10 Contaminants and pesticides in cocoa: a horizon scan and future challanges
Marc Joncheere, ECA/Caobisco JWG contaminants
16:40 Discussion
16:50 Coffee break and conversion to plenary session
PLENUM Poster
17:20 Poster-Slam: Brief introduction of the posters (one minute each poster)
18:05 Poster-Session inside the exhibition hall with beer & pretzel
- Evening at free disposal --
THURSDAY, DECEMBER, 10, 2020
The future firmly in sight
Chairmen: Christa Schuster-Salas & Dr. Peter Braun
08:50 Welcome
09:00 Climate action in cocoa production
Dr. Christian Bunn, Alliance Bioversity-CIAT, DE
09:30 Cocoa from plant cell cultures: From tissue culture to cocoa powder for chocolate
Philipp Meier, Prof. Dr. Regina Eibl, ZHAW, Life Sciences und
Facility Management / ICBT Institute for Chemistry and Biotechnology,
Biochemical Engineering and Cell Culture Technology, CH
10:00 Aroma-relevant and physical changes in the malleable phase during conching of dark
chocolate
M.Sc. Yvonne Guckenbiehl, Process development food, Fraunhofer Institute for
process engineering and packaging IVV, DE
10:30 Coffee break
11:30 Labelling: How to cope with the frequent changes in labelling: Digital printing?
Matthieu Carni, Siegwerk Druckfarben AG & Co. KGaA, Siegburg, DE
12:00 Package design and sustainability - new packaging concepts, materials and trends
Peter Désilets, pacoon GmbH, DE
12:30 Industrial chocolate cooling - analysed and optimised
Prof. Erich Windhab, ETH Zürich, Laboratory of Food Process Engineering, CH
13:00 The story of an unusual chocolate bar
Ynzo van Zanten, Tony’s Chocolonely, Amsterdam, NL
13:30 Closing statement
14:00 Discussion/Review
14:10 End of the congress
- SUBJECT TO CHANGES -
The organizing committee / Our presenters
For many years the CHOCO TEC programme has been prepared by an organizing committee that is
composed of well-known representatives of important companies from the chocolate industry.
To this end, the committee can refer to experiences, market observations and expertise and
can continuously recommend current and innovative subjects that affect the industry.
Christa Schuster-Salas, Infopoint Kakao und mehr
Andreas Bertram, ZDS-Solingen e.V.
Dr. Peter Braun, Swiss Food Research
Dr. Torben Erbrath, BDSI e.V.
Dr. Frank Heckel, LCI Köln
Steffen Jarzombeck, Barry Callebaut Deutschland GmbH
Dr. Henri Kamphuis, Cargill Cocoa & Chocolate
John Newell, Nestlé AG
Andreas Reichert, Rübezahl Schokoladen GmbH
Thomas Scheidgen, Lindt & Sprüngli GmbH
Oliver Stricker, August Storck KG
Brigitta Tewes, Ritter Sport GmbH
& Co KG
IMPRESSIONs of the CHOCOTEC
Quelle: Schokoladenmuseum Köln
Anreise/Anmeldung
GETTING THERE / Information
Date 8. - 10.12.2020
Fees Members of ZDS 1.430,-€
Venue Congress Centre North Non-members 1.850,-€
Messeplatz 1, 5% discount for the second
50532 Cologne, Germany participant of a company
Registration For your registration please ToP You can find our terms of
use the online shop at our
website: www.zds-solingen.de
or give us a call:
+49 (0)212 - 59 61 32
Organizer ZDS The Academy of Sweets
Quelle: KölnMesse GmbH
De-Leuw-Str. 3-9
Tel + 49 (0)212 5961-32
Fax + 49 (0)212 5961-33
seminar@zds-solingen.de
Hotel Kindly book your hotel room
on your own. You can find a participation on the website.
selection of hotels at our Getting there...
website under Courses & by plane Airport „Cologne
Congresses > Overview + Bonn Airport“
booking > CHOCO TEC. distance about 16 km by taxi
Please quote the event code Airport „Düsseldorf Airport“
CIO-2026 when making distance about 65 km by taxi
your reservation - with this
code you will receive special by train Station „Köln Messe Deutz“
prices. walking distance about 0,5km
Station „Köln Hauptbahnhof“
walking distance about 2km.You can also read
