I
mre Blank, Chief Scientific Officer in China for the Zhejiang Yiming Food c
ompanyhttps://www.caffemilani .it/en/
Via Provinciale, 811 – 22030 Lipomo (CO)
Thursday 19th
< p style="padding-left: 30px;">7pm Social Dinner, crottodelsergente – Crotto del Serge nte restaurantFriday 20th
8.30-8.45 Welcoming
8.45-9.00 BSF and Caffe Milani Introduction
9.00-9.45 Imre Blank: F rom Analytics to Formulation: Case Study Coffee REMOTE
< p style="padding-left: 30px;">9.45-10.15 Flavourtech: Speciality Inst ant Coffee with Roast & Ground Aromas - Improvements in Coffee Extracti on10.15-11.00 Carlo Bicchi: Coffee aroma: complementarity of sensory and chemical analysi s 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
1 2.15-1.00 Manuela Violoni: The smell of coffee, an authenticity challenge
1.00-2.00 Lunch
2.00-3.30 The Bi
g Sensory Game of Coffee and Museum tour. 2 groups
3.30-3.50 Clay Gordon: Communicating the Flavo urs of Chocolate and Coffee - teaser REMOTE
3.50-4.00 Closing
I
mre Blank, Chief Scientific Officer in China for the Zhejiang Yiming Food c
ompany
Imre Blank studied Food Chem istry in Germany and holds a PhD in Flavour Chemistry from the TU Munich. H e worked for Nestlé Research from 1991 to 2018 as Department Head of Scienc e & Technology in Switzerland, UK, and Germany. He led the Nestlé R& ;D Networks and was nominated first Nestlé Fellow - Food Chemistry and Flav ors in 2015.
Since 2019 he works part-ti me as Chief Scientific Officer in China for the Zhejiang Yiming Food compan y and is also consulting food and flavor companies. Since 2010 he is lectur ing Food Technology at the Technical University of Munich, Germany, and Che mistry of Food Processes at the École Polytechnique Fédéral Lausanne, Switz erland.
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 Tecno logia del Farmaco from 1992 to 1998 and Dean of the Faculty of Pharmacy fro m 2001 to 2007. His main field of research is development of analytical tec hnologies for biologically active secondary metabolites in vegetable matric es (essential oils, terpenoids, phenolic compounds and alkaloids) and aroma profiling and fingerprinting of important industrial food crops (coffee, t ea, cocoa and hazelnuts).
His main topics include Sample preparation; Gas chromatography (GC, GC-MS, Fast-GC, Multidimensional GC), Enantioselective GC, High pressure liquid ch romatography (HPLC, HPLC-MS), Supercritical fluid extraction and chromatogr aphy (SFE and SFC), Chemometric methods, fingerprinting and profiling.
Luc
iano Navarini, Head of Research & Scientific Coordination at Illy Caffè
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 Or ganization.
Manuela Violoni, member of the Board of the I
nternational Institute of Coffee Tasters
Manuela Violoni is a member of the Board of the Internat ional Institute of Coffee Tasters. For 20 years she has trained and led int ernational panels for Good Senses and CSA Italian Tasters, and she teaches Sensory Analysis at Food Identity Master by Cattolica University. Her handb ooks 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, TheChoco
lateLife – Independent Journalist, Consultant, Motivational
100 p ounds (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 detai
ls 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 w
e do not reach the minimum number of attendees, refunding the deposit.
From Milano Ma lpensa Airport:
Taxi: 40-50 min
Train: Milano Malpensa - Como EN - Trenitalia
From Bergam o Airport:
The best option from Bergamo airport
is to take a Bus at the airport to Milano Centrale (main station in Milano
), you can buy tickets here Airport T
ransfers: no booking fee, book now | Terravision and then take the trai
n to Como S.Giovanni EN - Tren
italia (every 30 mins)
Lake Como Duomo Boutique Hotel | DBH, D esign Hotel in Como. (dbhlakecomo.it)
Caffé Milani (Via Provinciale per Lecco, 811-22030 Lipomo) can b e reached by Taxi (10-15 min) or by bus (10-15 mi n ASF Autolinee)
For any questions, please contact
https://www.caffemilani .it/en/
Via Provinciale, 811 – 22030 Lipomo (CO)
Thursday 19th
< p style="padding-left: 30px;">7pm Social Dinner, crottodelsergente – Crotto del Serge nte restaurantFriday 20th
8.30-8.45 Welcoming
8.45-9.00 BSF and Caffe Milani Introduction
9.00-9.45 Imre Blank: F rom Analytics to Formulation: Case Study Coffee REMOTE
< p style="padding-left: 30px;">9.45-10.15 Flavourtech: Speciality Inst ant Coffee with Roast & Ground Aromas - Improvements in Coffee Extracti on10.15-11.00 Carlo Bicchi: Coffee aroma: complementarity of sensory and chemical analysi s 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
1 2.15-1.00 Manuela Violoni: The smell of coffee, an authenticity challenge
1.00-2.00 Lunch
2.00-3.30 The Bi
g Sensory Game of Coffee and Museum tour. 2 groups
3.30-3.50 Clay Gordon: Communicating the Flavo urs of Chocolate and Coffee - teaser REMOTE
3.50-4.00 Closing
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 Chemistr y from the TU Munich. He worked for Nestlé Research from 1991 to 2018 as De partment 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.
Sinc e 2019 he works part-time as Chief Scientific Officer in China for the Zhej iang Yiming Food company and is also consulting food and flavor companies. Since 2010 he is lecturing Food Technology at the Technical University of M unich, Germany, and Chemistry of Food Processes at the École Polytechnique Fédéral Lausanne, Switzerland.
Carlo Bicchi, Fu
ll Professor of Pharmaceutical Biology at the Faculty of Pharmacy of Univer
sity of Turin
Carlo Bi cchi has been Full Professor of Pharmaceutical Biology at the Faculty of Ph armacy of University of Torino since 1990. In the same University, he was D irector of the Dipartimento di Scienza e Tecnologia del Farmaco from 1992 t o 1998 and Dean of the Faculty of Pharmacy from 2001 to 2007. His main fiel d of research is development of analytical technologies for biologically ac tive secondary metabolites in vegetable matrices (essential oils, terpenoid s, phenolic compounds and alkaloids) and aroma profiling and fingerprinting of important industrial food crops (coffee, tea, cocoa and hazelnuts).
His main topics include Sampl e 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), Chemometr ic methods, fingerprinting and profiling.
Luciano N
avarini, Head of Research & Scientific Coordination at Illy Caffè<
/p>
He spent two years as an Associate Expert in Chemistry at the International Centre for High S cience and Technology of the United Nations Industrial Development Organiza tion.
Manuela Violoni, member of t
he Board of the International Institute of Coffee Tasters
Manuela Violoni is a member of the Boar d of the International Institute of Coffee Tasters. For 20 years she has tr ained and led international panels for Good Senses and CSA Italian Tasters, and she teaches Sensory Analysis at Food Identity Master by Cattolica Univ ersity. Her handbooks and articles are about sensory science applied to exc ellence products and their packaging, to shopping and consumption environme nts, to emotional communication, services and TV shows.
Clay Gordon, TheChocolateLife – Independent Journalist,
Consultant, Motivational
150 pounds (175 euros) for non BSF members
100 pounds (115 euros) for BSF members a nd students
The spot is reserved once the 50 pounds dep
osit has been paid on Eventbrite and we kindly ask you to pay the balance b
efore the event (we will share the details separately). The dinner is not i
ncluded 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 o
f attendees, refunding the deposit.
From Milano Malpensa Airport:
Taxi: 40-50 min
Train: Milano Malp ensa - Como EN - Trenitalia
From Bergamo Airport:
The best option from Bergamo airport is to take a Bus at the airport to
Milano Centrale (main station in Milano), you can buy tickets here Airport Transfers: no booking fee, book now
| Terravision and then take the train to Como S.Giovanni EN - Trenitalia (every 30 mins)
Lake Como Duomo Boutique Hotel | DBH, Design Hotel in Como. (dbhlakecomo.i t)
Caffé Milani (Via Provin ciale per Lecco, 811-22030 Lipomo) can be reached by Taxi (10- 15 min) or by bus (10-15 min ASF Autolinee)
For any questions, please conta
ct