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BEGIN:VEVENT
UID:1334ad1e746368956b3e9081d7b9eb71
CATEGORIES:Public Events - Lectures
CREATED:20230806T214748
SUMMARY:1st BSF Coffee Symposium
LOCATION:Lipomo (CO) Italy
DESCRIPTION:\nBuy Tickets on Eventbrite (https://www.eventbrite.co.uk/e/1st-bsf-symposi
um-a-scent-of-coffee-tickets-693708730487)Reserve your Spot\n// \nTHE VENUE
https://www.caffemilani.it/en/ (https://www.caffemilani.it/en/)\nVia Provin
ciale, 811 – 22030 Lipomo (CO)\n\n\nTHE AGENDAThursday 19th \n7pm Social Di
nner, crottodelsergente – Crotto del Sergente restaurant (https://www.crott
odelsergente.it/en/homepage-en/)\nFriday 20th\n8.30-8.45 Welcoming \n\n8.45
-9.00 BSF and Caffe Milani Introduction\n\n9.00-9.45 Imre Blank: From Analy
tics to Formulation: Case Study Coffee REMOTE\n9.45-10.15 Flavourtech: Spec
iality Instant Coffee with Roast & Ground Aromas - Improvements in Coff
ee Extraction\n10.15-11.00 Carlo Bicchi: Coffee aroma: complementarity of s
ensory and chemical analysis in the definition of sensory notes.\n11.00-11.
30 Coffee break and networking\n\n11.30-12.15 Luciano Navarini: Coffee arom
a: the charm of complexity\n\n12.15-1.00 Manuela Violoni: The smell of coff
ee, an authenticity challenge\n\n1.00-2.00 Lunch\n\n2.00-3.30 The Big Senso
ry Game of Coffee and Museum tour. 2 groups\n\n3.30-3.50 Clay Gordon: Commu
nicating the Flavours of Chocolate and Coffee - teaser REMOTE\n3.50-4.00 Cl
osing\n\n\nTHE SPEAKERSImre Blank, Chief Scientific Officer in China for th
e Zhejiang Yiming Food company\nImre Blank studied Food Chemistry in German
y and holds a PhD in Flavour Chemistry from the TU Munich. He worked for Ne
stlé Research from 1991 to 2018 as Department Head of Science & Technol
ogy in Switzerland, UK, and Germany. He led the Nestlé R&D Networks and
was nominated first Nestlé Fellow - Food Chemistry and Flavors in 2015.\nS
ince 2019 he works part-time as Chief Scientific Officer in China for the Z
hejiang Yiming Food company and is also consulting food and flavor companie
s. Since 2010 he is lecturing Food Technology at the Technical University o
f Munich, Germany, and Chemistry of Food Processes at the École Polytechniq
ue Fédéral Lausanne, Switzerland.\n\nCarlo Bicchi, Full Professor of Pharma
ceutical Biology at the Faculty of Pharmacy of University of Turin\nCarlo B
icchi has been Full Professor of Pharmaceutical Biology at the Faculty of P
harmacy 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 fie
ld of research is development of analytical technologies for biologically a
ctive secondary metabolites in vegetable matrices (essential oils, terpenoi
ds, phenolic compounds and alkaloids) and aroma profiling and fingerprintin
g of important industrial food crops (coffee, tea, cocoa and hazelnuts). \n
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.\n\nL
uciano Navarini, Head of Research & Scientific Coordination at Illy Caf
fè\nLuciano 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 sec
tor) and national and international Research institutions.He spent two year
s as an Associate Expert in Chemistry at the International Centre for High
Science and Technology of the United Nations Industrial Development Organiz
ation.\nHe is active in several Research fields including food and coffee c
hemistry, plant secondary metabolites, food foams & emulsions, food and
beverage physicochemical characterization and sensory perception.Luciano N
avarini 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 Soc
iety.\nManuela Violoni, member of the Board of the International Institute
of Coffee Tasters\nManuela 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.\n\nClay Gordon, TheChocolateLife – I
ndependent Journalist, Consultant, Motivational\nClay Gordon earned a BFA i
n Photography from Rhode Island School of Design in 1983. After graduation,
he embarked on a tech career that spanned computer graphics, interactive m
ultimedia, high definition video, Internet application development, and inf
ormation technology. Clay became interested in chocolate in 1994 after disc
overing single-origin chocolate bars made by the Bonnat family. This inspir
ed him to begin a seven-year quest to become the world’s first professional
chocolate critic, a journey that included selling high-end European chocol
ate brands to chefs at some of the most respected restaurants, hotels, and
cultural venues in NYC.Following the publication of Discover Chocolate in 2
007, Clay founded the independent online community TheChocolateLife.com in
early 2008. Over the ensuing fourteen years, registered membership in TheCh
ocolateLife has grown to span more than 160 countries on every continent ex
cept Antarctica.\n\nTHE FEES150 pounds (175 euros) for non BSF members\n100
pounds (115 euros) for BSF members and students \nThe spot is reserved onc
e the 50 pounds deposit has been paid on Eventbrite and we kindly ask you t
o 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 dead
line is October 1st and we reserve to cancel the event if we do not reach t
he minimum number of attendees, refunding the deposit.\n\n\nHOW TO REACH CO
MOFrom Milano Malpensa Airport:\nTaxi: 40-50 min\nTrain: Milano Malpensa -
Como EN - Trenitalia (https://www.trenitalia.com/en.html)\nFrom Bergamo Air
port:\nThe 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 Airp
ort Transfers: no booking fee, book now | Terravision (https://www.terravis
ion.eu/) and then take the train to Como S.Giovanni EN - Trenitalia (https:
//www.trenitalia.com/en.html) (every 30 mins)\n\n\nACCOMODATION\nHome - Hot
el Metropole Suisse (https://www.hotelmetropolesuisse.com/en/)\nLake Como D
uomo Boutique Hotel | DBH, Design Hotel in Como. (dbhlakecomo.it) (https://
www.dbhlakecomo.it/en/home/)\nPalace Hotel (https://www.palacehotel.it/)\nH
otel Barchetta (https://www.hotelbarchetta.it/)\n \nCaffé Milani (Via Provi
nciale per Lecco, 811-22030 Lipomo) can be reached by Taxi (10-15 min) or b
y bus (10-15 min ASF Autolinee (https://www.asfautolinee.it/en))\n\n - from
Como Stazione ASF Autolinee take the C40 and stop to Lipomo - Bivio Paese
- Rondò\n - From Cavour Square take the C43 and stop to Lipomo - Bivio Paes
e - Rondò\nFor any questions, please contact This email address is being pr
otected from spambots. You need JavaScript enabled to view it.\n
X-ALT-DESC;FMTTYPE=text/html:
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
on
10.15-11.00
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
THE SP
EAKERS
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>
Luciano Navarini is the Head of Research & Scientific Coordination at i
llycaffè S.p.A. a leading Italian coffee roasting company. He graduated in
Chemistry at the University of Trieste (Italy) and he collaborated with sev
eral 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 S
cience and Technology of the United Nations Industrial Development Organiza
tion.
He is active in several Research fields including food and c
offee chemistry, plant secondary metabolites, food foams & emulsions, f
ood and beverage physicochemical characterization and sensory perception.
Luciano Navarini is Board member of ASIC (Association for Science and I
nformation on Coffee) and ISIC (Institute for Scientific Information on Cof
fee), 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 t
he Board of the International Institute of Coffee Tasters
Manuela Violoniis 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 earned a BFA in Photography from
Rhode Island School of Design in 1983. After graduation, he embarked on a t
ech career that spanned computer graphics, interactive multimedia, high def
inition video, Internet application development, and information technology
. Clay became interested in chocolate in 1994 after discovering single-orig
in chocolate bars made by the Bonnat family. This inspired him to begin a s
even-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 fo
unded 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 Antarct
ica.
THE FEES
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.
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)
from Como Stazione ASF A
utolinee take the C40 and stop to Lipomo - Bivio Paese
- Rondò
From Cavour Square take the C43 and
stop to Lipomo - Bivio Paese - Rondò
For any questions, please conta
ct This email addr
ess is being protected from spambots. You need JavaScript enabled to view i
t.
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
DTSTAMP:20260412T110432
DTSTART;TZID=Europe/London;VALUE=DATE:20231020
DTEND;TZID=Europe/London;VALUE=DATE:20231021
SEQUENCE:0
TRANSP:OPAQUE
END:VEVENT
END:VCALENDAR
Imre Blank, Chief Scientific Officer in China for the
Zhejiang Yiming Food company
