9:30

Introduction to the conference system

Moderation: Christa Schuster-Salas and Thomas Scheidgen

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 screen break

11:35

Sensory evaluation of cocoa and chocolate products -A multi-dimensional approach

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

Question related to 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

End of the seminar

Nora Vollrath,
Technische Universität Dresden, DE

Nora Vollrath completed her diploma studies in process and natural materials engineering at the Technical University of Dresden in December 2020, specializing in foodstuffs. She completed her diploma thesis in cooperation with the company NETZSCH-Feinmahltechnik on the production of white chocolate using the MasterConch process. Nora Vollrath will present the findings from this work, together with the results of a previous diploma thesis (by Dipl. Ing. Rebecca Schneider) on the subject of "Saving cocoa butter in milk chocolate by modifying the dry conching process".

Dr. Lucas Grob,
ETH Zürich, CH

Lucas Grob has been working on chocolate since his master's thesis in 2016. In his dissertation, he analyzed and optimized the cooling behavior of chocolate. He will also present on this topic in the seminar. He is currently supervising two projects as a post-doc at ETH Zurich in the Food Process Engineering laboratory. One of them is in the field of chocolate.

Karin Chatelain, ZHAW - Zürcher Hochschule für Angewandte Wissenschaften Institut für Lebensmittel- und Getränkeinnovation, CH

Karin Chatelain works as a food sensory scientist at Zurich University of Applied Sciences (ZHAW). She is specialized in the field of sensory analysis of cocoa and chocolate products. A substantial part of her research is the investigation of the impact of different process parameters within the cocoa and chocolate value network on the sensory quality of the resulting products. She further develops and implements professional training programs on sensory evaluation of cocoa bean quality, liquor and chocolate in Switzerland and countries of origin and chairs several sensory chocolate expert panels.

In her presentation, she will take a holistic perspective to show the importance of sensory science within the cocoa and chocolate value network and its contribution to a better understanding of the sensory quality of cocoa and chocolate products. In addition, a virtual chocolate tasting will be conducted during the presentation.

PhD Eleni Ioannidi,
University of Copenhagen, DK

Eleni Ioannidi - Industrial PhD student (Aasted ApS & University of Copenhagen)

Eleni comes from Greece where she acquired her Bachelor degree on Dietetics and Nutritional Science. During her BSc studies, Eleni travelled to the Netherlands to study for six months at Wageningen University and the department of Nutrition and Health. Afterwards, she moved to Denmark for her MSc studies in Innovation and Health at the University of Copenhagen. Her work experience has been alternating between the University and private companies where research was the common line. She is currently located in Denmark, now as a PhD candidate, studying chocolate and the complicated part of tempering.

Tempering of chocolate is an essential step during the chocolate production; it should generate the right fat crystals that provide chocolate with a characteristic glossy surface, good snap, pleasant mouthfeel and long self-life. It is therefore important to develop advanced, novel tempering technologies that secure the correct properties of the chocolate in a controlled and well-understood manner. For that to be achieved, we need to examine which analytical tools provide the best and most informative view on the temper profile of the chocolate mass. At present, Differential Scanning Calorimetry (DSC) is a sophisticated method widely used in chocolate research. However, it is a microscopic method and can hardly capture the real (industrial-scale) tempering process. On the other side, the Temper-meter is used frequently in industry, since it is fast and easy to execute during the production. Nevertheless, it is not always a stable method to ensure or predict the temper quality, e.g. over varying raw materials.

We therefore examine Fourier Transform Infrared spectroscopy (FT-IR) as an alternative analytical method that alone or in combination with other techniques provide valuable information with little delay and minimal sample preparation on the temper quality of the chocolate. We examine how we can couple the data from FT-IR spectroscopy with chemometrics for the identification and quantification of the crystalline state of tempered chocolate.