9.00-9.45 Imre Blank: From Analytics to Formulation: Case Study Coffee REMOTE
9.45-10.15 Flavourtech: Speciality Instant Coffee with Roast & Ground Aromas - Improvements in Coffee Extraction
10.15-11.00 Carlo Bicchi: Coffee aroma: complementarity of sensory and chemical analysis in the definition of sensory notes.
11.00-11.30 Coffee break and networking
11.30-12.15 Luciano Navarini: Coffee aroma: the charm of complexity
12.15-1.00 Manuela Violoni: The smell of coffee, an authenticity challenge
2.00-3.30 The Big Sensory Game of Coffee and Museum tour. 2 groups
3.30-3.50 Clay Gordon: Communicating the Flavours of Chocolate and Coffee - teaser REMOTE
Imre Blank, Chief Scientific Officer in China for the Zhejiang Yiming Food company
Imre Blank studied Food Chemistry in Germany and holds a PhD in Flavour Chemistry from the TU Munich. He worked for Nestlé Research from 1991 to 2018 as Department Head of Science & Technology in Switzerland, UK, and Germany. He led the Nestlé R&D Networks and was nominated first Nestlé Fellow - Food Chemistry and Flavors in 2015.
Since 2019 he works part-time as Chief Scientific Officer in China for the Zhejiang Yiming Food company and is also consulting food and flavor companies. Since 2010 he is lecturing Food Technology at the Technical University of Munich, Germany, and Chemistry of Food Processes at the École Polytechnique Fédéral Lausanne, Switzerland.
Carlo Bicchi, Full Professor of Pharmaceutical Biology at the Faculty of Pharmacy of University of Turin
Carlo Bicchi has been Full Professor of Pharmaceutical Biology at the Faculty of Pharmacy of University of Torino since 1990. In the same University, he was Director of the Dipartimento di Scienza e Tecnologia del Farmaco from 1992 to 1998 and Dean of the Faculty of Pharmacy from 2001 to 2007. His main field of research is development of analytical technologies for biologically active secondary metabolites in vegetable matrices (essential oils, terpenoids, phenolic compounds and alkaloids) and aroma profiling and fingerprinting of important industrial food crops (coffee, tea, cocoa and hazelnuts).
His main topics include Sample preparation; Gas chromatography (GC, GC-MS, Fast-GC, Multidimensional GC), Enantioselective GC, High pressure liquid chromatography (HPLC, HPLC-MS), Supercritical fluid extraction and chromatography (SFE and SFC), Chemometric methods, fingerprinting and profiling.
Luciano Navarini, Head of Research & Scientific Coordination at Illy Caffè
Luciano Navarini is the Head of Research & Scientific Coordination at illycaffè S.p.A. a leading Italian coffee roasting company. He graduated in Chemistry at the University of Trieste (Italy) and he collaborated with several industrial R&D Depts. (pharmaceuticals, cosmetics and food sector) and national and international Research institutions.
He spent two years as an Associate Expert in Chemistry at the International Centre for High Science and Technology of the United Nations Industrial Development Organization.
He is active in several Research fields including food and coffee chemistry, plant secondary metabolites, food foams & emulsions, food and beverage physicochemical characterization and sensory perception.
Luciano Navarini is Board member of ASIC (Association for Science and Information on Coffee) and ISIC (Institute for Scientific Information on Coffee), former member of the Technical Advisory Committee of the World Coffee Research and Board member of the Mass Spectrometry Division of the Italian Chemical Society.
Manuela Violoni, member of the Board of the International Institute of Coffee Tasters
Manuela Violoniis a member of the Board of the International Institute of Coffee Tasters. For 20 years she has trained and led international panels for Good Senses and CSA Italian Tasters, and she teaches Sensory Analysis at Food Identity Master by Cattolica University. Her handbooks and articles are about sensory science applied to excellence products and their packaging, to shopping and consumption environments, to emotional communication, services and TV shows.
Clay Gordon earned a BFA in Photography from Rhode Island School of Design in 1983. After graduation, he embarked on a tech career that spanned computer graphics, interactive multimedia, high definition video, Internet application development, and information technology. Clay became interested in chocolate in 1994 after discovering single-origin chocolate bars made by the Bonnat family. This inspired him to begin a seven-year quest to become the world’s first professional chocolate critic, a journey that included selling high-end European chocolate brands to chefs at some of the most respected restaurants, hotels, and cultural venues in NYC.
Following the publication of Discover Chocolate in 2007, Clay founded the independent online community TheChocolateLife.com in early 2008. Over the ensuing fourteen years, registered membership in TheChocolateLife has grown to span more than 160 countries on every continent except Antarctica.
150 pounds (175 euros) for non BSF members
100 pounds (115 euros) for BSF members and students
The spot is reserved once the 50 pounds deposit has been paid on Eventbrite and we kindly ask you to pay the balance before the event (we will share the details separately). The dinner is not included and has a cost of 40 pounds (45 euros). The deadline is October 1st and we reserve to cancel the event if we do not reach the minimum number of attendees, refunding the deposit.