CHOCO TEC is one of the most successful congresses and most important meeting places for the chocolate industry.

As a special alternative to this year's Choco Tec we offer you our digital web seminar "Whistleblower - CHOCO TEC". 

We present the web seminar with a series of lectures, which are divided into 5 blocks. This allows you to flexibly choose which series is of particular interest to you and to follow it conveniently from your workplace or home office.
Of course, our experts will be available for questions and discussions in the usual manner after the presentations.

The thirdweb seminar of the series will take place on April 14, 2021, further blocks are planned for  June 9, 2021 and September 9, 2021.

After booking here on our website, you will receive the access data and further information about the event by e-mail.

Some participants comments about the last "Whistleblower" web-seminar:

"Very interesting, exciting lectures."
"The discussion was very lively and could have used more time. The questions
of the participants were very relevant and instructive."

Programm 14.04.2021 - "Chocolate up-to-date"

The third block of our "Whistleblower" series is all about analytics, technology and processing of chocolate.

The web seminar will be translated simultaneously. 

Chairmen: Christa Schuster-Salas, Infopoint - Kakao und mehr und Thomas Scheidgen, Lindt & Sprüngli GmbH

Starting time: 9:45 h

• 9:30 Introduction to the conference system

• 9:45 Welcome and presentation of the program

• 10:00 Moisture-induced lactose crystallisation to liberate fat from milk powder during chocolate processing
  Nora Vollrath , Technische Universität Dresden, DE

• 10:30 Discussion

• 10:40 Chocool - Visualization of heat transfer, detection of separation errors, airflow side etc. using cold image camera
  Dr. Lucas Grob, ETH Zürich, CH

• 11:10 Discussion

• 11:20 Short break

• 11:35 Appreciation of chocolate – a multi-sensorial experience
  Karin Chatelain, ZHAW - Zürcher Hochschule für Angewandte Wissenschaften Institut für Lebensmittel- und Getränkeinnovation, CH

• 12:05 Discussion

• 12:15 Can analytics replace traditional tasting? Analytical and instrumental alternatives to human sensor technology
  Andreas Dunkel, TU München - Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, DE

• 12:45 Discussion

• 12:55 Screen break

• 13:20 Minimizing the migration of oils from praline fillings by using milk components in chocolate masses
  Irene Maria Buchmann, Fraunhofer Institut für Verfahrenstechnik und Verpackung (IVV)

• 13:40 Questions about the poster

• 13:50 Welcome from the break and presentation of the afternoon program.

• 14:00 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

• 14:30 Discussion

• 14:40 Mixing of ingredients into tempered and aerated chocolate / fat mass
  Volker Bäumer, Sollich KG, DE

• 15:10 Discussion

• 15:20 Analytical methods for measuring chocolate properties
  PhD Eleni Ioannidi, University of Copenhagen, DK

• 15:50 Discussion

• 16:00 Farewell and end of the seminar
  

Preview of the next blocks and topics:

09.06.2021 - Block: "ChocoTec - here and now"

09.09.2021 - Block: Sustainability