Forum Roasting Technology - September, 5 2017 CIO-719 Seminar expired

Roasting Technology - The Forum compact in one day! Experts from research and industry provide a detailed overview of the latest developments in the field of roasting. The focus is on adapted technologies and processes for roasting cocoa beans, nuts and oil seeds. Not only exciting lectures, but also applied demonstrations await you. At the Forum Roasting Technology, you can also network with other participants and the speakers and make new contacts, for example at the festive evening buffet. Roasting technology - an exciting topic for all confectionery and semi-finished product manufacturers as well as for the supplier and machine industry.


Tuesday, September 5, 2017 from 9:00 to 18:00

09:30 Welcome
                Andreas Bertram, ZDS

09:45 Influence of the roasting process on the health potential of nuts
                Prof. Dr. Michael Glei, Friedrich-Schiller-Universität Jena

10:30 Optimization of cocoa bean roasting
                Thomas Elshoff, Hamburg Dresdner Maschinenfabriken

11:15 Networking break & foyer exhibition & tasting of various cocoa qualities and cocoa masses (olam)

12:00 The Science of roasting: An introduction to roasting processes and parameters for nuts and oil seeds
                Dr. Rainer Perren, RPN Excellence ag

12:45 The influence of cocoa raw material quality on the roasting process: varieties, fat content, storage conditions
                Tejinder Saroon, Olam Cocoa Europe

13:30 Lunch

14:30 Disinfection technology for cocoa-nibs- and bean roasting and the influence on the product quality
                Dr. Tobias Lohmüller, Bühler AG

15:15 The use of roasting technology for "food safety": latest findings on salmonella reduction
                Dr. Henri Kamphuis, Cargill bv

15:30 Networking break & foyer exhibition & demonstration roasting of oil seeds (Neuhaus-Neotec)

17:00 Roasting profiles: influencing factors during roasting and flavor development in nuts, oil seeds and coffee
                Neuhaus-Neotec Maschinen- und Anlagenbau GmbH

17:45 Interaction of water content and roasting results in nuts and cocoa: a component which should not be underestimated
                Dr. Tobias Lohmüller, Bühler AG

18:00 End of the congress - Festive evening buffet

  -subject to change-




Tags used: #new,Congress,Roasting,Cocoa,Nuts


05.09.2017  |  Solingen

Forum Roasting Technology


05.09.2017 | 09:00 o'clock


05.09.2017 | 18:30 o'clock



ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Participant limit

120 Participants for this seminar
3 Participants  per company


  • DE
  • EN

Participant fee

890,00 €

Reduced Participant fee (only for members of ZDS e.V.)

660,00 €

Services included

  • Congress documentation on USB flashcard
  • Refreshments: snacks and drinks
  • Lunch at both congress days
  • Festive congress dinner at the first day

This seminar is already expired and can not be booked.

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For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 1 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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