June, 13 - 14 2024
Hamburg
Bucerius Law School (BLS)
The 11. Round Table Cocoa Hamburg will take place on 13. and 14. June 2024!
With my best Regards,
Daniel Kadow
I am very glad to inform you that after the interruption, caused by Corona, the CHOCO TEC and the Round Table Cocoa Hamburg will continue the collaboration on Cocoa Bean Quality. In this context, the Round Table will contribute again to the poster session of the CHOCO TEC. Amongst the topics that will be presented are:
- A Computer-aided Grading System for the Cut Test
- Starter cultures to obtain fruity aroma notes
- A field detection system for Cocoa Swollen Shoot Virus (CSSV)
All poster presentations include a practical demonstration. I would be more than glad to welcome you there.
The full program of the CHOCO TEC 2022 can be found under:
Seminar: CHOCO TEC 2022 // ZDS - Die Süßwaren-Akademie (zds-solingen.de)
With my best Regards,
Daniel Kadow
We are more than glad that the Round Table Cocoa Hamburg - just in time for the jubilee symposium - could take place as attended event again. That also the participants were delighted about this opportunity was clearly noticeable. The discussion was more lively and multifaceted than ever before.
The program covered the entire processing chain, from cultivation and planting material over primary post-harvest processing, transportation, storage and cocoa bean quality up to chocolate and its versatile taste and aroma attributes. In line with the major theme, it could be highlighted multiple times how through the connection of the different research fields new insights into cocoa bean and chocolate quality can be obtained. Fully in the spirit of Aristoteles: „The whole is more than the sum of its parts.”
Under youtube.com/playlist you can now gain an impression of the 10th Round Table Cocoa Hamburg.
With my best Regards,
Dr. Daniel Kadow
Representatives from leading universities are speaking in 2021 about current research topics. This years key topics are cocoa bean quality, post-harvest treatment and planting systems for the future.
Representatives of leading universities and companies
Institution: Wageningen University - Plant Production Systems
Cocoa and the Regeneration Agenda: Closing Yield Gaps, Living Incomes, Zero Emissions, Agroforestry, Ecosystem Services and Saving Biodiversity
Institution: Ghent University Food Technology and Engineering
Genotyping of cacao flavor - How cocoa bean gene expression during early fermentation may influence aroma attributes
Institution: ZHAW School of Life Sciences and Facility Management, Food Chemistry
Field report from Ecuador - Insights into common traditional fermentation and drying practices at smallholder farm level
Institution: ZHAW School of Life Sciences and Facility Management, Food Chemistry
Field report from Ecuador - Insights into common traditional fermentation and drying practices at smallholder farm level
Institution: Vrije Universiteit Brussel, Industrial Microbiology
Improving the cocoa fermentation process with (meta)genomics-based knowledge
Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Food Metabolome Chemistry
Smoky, moldy, coconut-like - atypical aroma notes in cocoa, the molecules behind and their formation
Institution: Vollers Group GmbH
Cocoa Beans in Transport and Storage - Changes and Challenges
Institution: Julius Kühn-Institute, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection
Insect pests and cocoa - New developments in prevention, early detection and sustainable control in the value chain from fermentation to distribution
Institution: Fraunhofer Institute for Process Engineering and Packaging IVV
Crystallization properties and fat composition of cocoa beans from different growing regions worldwide
Institution: University of Reading, Department of Agriculture
Climate change and cacao physiology - The impact of temperature increase and elevated CO2 concentration on cacao vegetative and pod growth, the cocoa bean lipidome and metabolome
Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich
Climate change and cacao physiology - The impact of temperature increase and elevated CO2 concentration on cacao vegetative and pod growth, the cocoa bean lipidome and metabolome
Institution: ZHAW Life Sciences und Facility Management, Food Chemistry
The influence of cocoa bean variety on the flavour properties of dark chocolates. Comparison of the molecular flavour composition of selected small batch chocolates to chocolates produced of cocoa reference liquors with defined flavour properties.
Institution: ZHAW Life Sciences und Facility Management, Member of the Cocoa of Excellence Program Technical Committee
Chocolate Tasting based on the Sensory Training
Institution: University of Hamburg, Food Chemistry
Food Authentication
sessions, panel discussions
Dr. Daniel Kadow, Program Director of the Round Table Cocoa Hamburg Aldo Cristiano, President of the German Cocoa and Chocolate Foundation
Prof. Dr. Ken Giller, Wageningen University, Plant Production Systems
Presentation
Prof. Dr. Koen Dewettinck, Ghent University, Food Technology and Engineering
Presentation
Prof. Dr. Susanne Miescher Schwenninger, ZHAW School of Life Sciences and Facility Management, Food Chemistry; Stefanie Streule, ZHAW School of Life Sciences and Facility Management, Food Chemistry
Presentation
Posterslam
Including the practical parts: - Starting of an inoculated cocoa fermentation and Quick detection of cocoa swollen shoot virus (CSSV) in leaf samples
Poster Exhibition and Lunch Break
Prof. Dr. Stefan Weckx, Vrije Universiteit Brussel, Industrial Microbiology
Presentation
Viktoria Cvetkovic, AiF - German Federation of Industrial Research Associations; Daniela Kinkel, FEI - Research Association of the German Food Industry; Hauke Will, Ritter Sport; Dr. Yvonne Pfeifer, Tentamus Group; Dr. Christina Rohsius
Podium Discussion
Dr. Martin Steinhaus, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Food Metabolome Chemistry
Presentation
Poster Exhibition and Coffee Break
Finn Börnsen, Vollers Group GmbH
Evening Lecture
Überseebrücke 20459 Hamburg
Dr. Cornel Adler, Julius Kühn-Institute, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection
Spotlight Talk
Isabell Rothkopf, Fraunhofer Institute for Process Engineering and Packaging IVV
Presentation
Dr. Fiona Lahive, University of Reading, Department of Agriculture; Andreas Dunkel, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Integrative Food Systems Analysis and Databases
Presentation
Posterslam
Including the practical parts: Sensory Training regarding the attributes floral, fruity and coconut-like and Tasting of a cacao fruit pulp-based beverage
Poster Exhibition and Coffee Break
Prof. Dr. Irene Chetschik, ZHAW Life Sciences und Facility Management, Food Chemistry
Presentation with Chocolate Tasting
Karin Chatelain, ZHAW Life Sciences und Facility Management, Member of the Cocoa of Excellence Program Technical Committee
Presentation with Chocolate Tasting
Cocoa Bean Quality, Sensory Properties, Utilization of Side Streams
Poster Exhibition and Lunch Break
Prof. Dr. Markus Fischer, University of Hamburg, Food Chemistry
Presentation
Andreas Dunkel, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Integrative Food Systems Analysis and Databases
Presentation
Podium Discussion
Meet the most important members of the international cocoa business.
Get up to date about the recent German and international scientific cocoa projects
Where will the journey lead us? Use the opportunity and discuss recent problems!
Be part oft he process when new research projects are initiated!
Interested in a sponsorship? Contact us!
Prof. em. Dr. Reinhard Lieberei, Founder of the Round Table Cocoa Hamburg
Dr. Daniel Kadow, August Storck KG, Organizer science and programme
Stephan Musiol (Fon: +49 175 - 560 66 18 & mail: musiol@sweetvision.de),
verlag stm, public relations
Bucerius Law School (BLS)
– Helmut Schmidt Auditorium –
Jungiusstraße 6
20355 Hamburg
Dr. Daniel Kadow
via airplain: Please use the Metroline S1 to Hamburg Mainstation and chang to S11/S31 to Hamburg Dammtor. The Bucerius Law School is only 500m from Dammtor.
via car: Driver please use the parking garage Messe-Ost
via train: If you travel via Hamburg Mainstation please use Metroline S11/S31 to Hamburg Dammtor.
Dr. Daniel Kadow
Chausseestraße 56
10115 Berlin
Phone: +49 (0) 152 545 00 41
E-mail: daniel.kadow@rundertischkakao.de
Stephan Musiol
Jürgen-Töpfer-Straße 67
22763 Hamburg
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