BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:Europe/London BEGIN:STANDARD DTSTART:20231029T010000 RDATE:20240331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20241027T010000 RDATE:20250330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20251026T010000 RDATE:20260329T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20261025T010000 RDATE:20270328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20271031T010000 RDATE:20280326T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20281029T010000 RDATE:20290325T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20291028T010000 RDATE:20300331T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20301027T010000 RDATE:20310330T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:STANDARD DTSTART:20311026T010000 RDATE:20320328T020000 TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:Europe/London GMT END:STANDARD BEGIN:DAYLIGHT DTSTART:20231025T000000 RDATE:20231029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20240331T020000 RDATE:20241027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20250330T020000 RDATE:20251026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20260329T020000 RDATE:20261025T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20270328T020000 RDATE:20271031T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20280326T020000 RDATE:20281029T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20290325T020000 RDATE:20291028T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20300331T020000 RDATE:20301027T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT BEGIN:DAYLIGHT DTSTART:20310330T020000 RDATE:20311026T010000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:Europe/London BST END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:87eb6710869aae2e245457c4ecf1d7bd CATEGORIES:Public Events - General CREATED:20240222T115942 SUMMARY:2nd BSF Symposium on Chocolate LOCATION:Brussels DESCRIPTION:\nBuy Tickets on Eventbrite (https://www.eventbrite.co.uk/e/2nd-bsf-symposi um-on-chocolate-tickets-848204862577)THE AGENDA\nThursday 24th October\n6.4 5 pm Social Dinner Craft Beer | Brasserie Surréaliste | Bruxelles (brasseri esurrealiste.com) (https://www.brasseriesurrealiste.com/)\nFriday 25th Octo ber\n8.00-8.20 Welcome Coffee\n8.20-9.15 Peter Schieberle: Understanding Ch ocolate Aroma: On the way from cocoa seeds to chocolate consumption\n9.15-9 .45 Jimena Gomez de la Flor: The European Flavour Association distilled: An ticipation through regulation, influence via advocacy, and amplification th rough communication. A brief exploration of how EFFA's initiatives can empo wer the craft of flavourists.\n9.45-10.30 Michel Aubanel: The technology be hind cocoa flavour\n10.30-11.00 Coffee Break\n11.00-11.45 Erica Liberto: Co coa flavour quality and artificial intelligence in the industry 4.0 (HYBRID EVENT)\n11.45-12.30 Spencer Hyman: Why craft chocolate is an amazing tool to explore flavour, taste and texture\n12.30-1.15 Networking Lunch with Kum asi drinks\n1.15-1.30 Heather Spooner presents her poster "Discover of nove l 3-oxazolines in chocolate", awarded as best poster presentation at Weurma n Symposium 2024 in Wageningen.\n1.30-1.45 Andrea Albertino: Have you ever thought about using these components in a chocolate flavour?\n1.45-2.30 Zoi Papalexandratou, Clay Gordon: Quantifying the Flavours of Cocoa and Chocol ate\n2.30-3.15 David Nilsen: From Pod to Pint: Unlocking Surprising Flavors & Harmonies Between Craft Beer & Craft Chocolate\n3.15-3.30 Closin g\nTHE SPEAKERS\nPETER SCHIEBERLE\n\nUniv. Prof. (em.) Dr. Peter Schieberle studied chemistry at the Technische Universität Aachen and Food Chemistry at the Universität Bonn and received his PhD from the Technische Universitä t München (TUM) in 1980. After his habilitation at TUM, he was appointed as lecturer at the Universität of Erlangen-Nürnberg(1988), as associate profe ssor (Privatdozent) at TUM (1989), and Full Professor for Food Chemistry at the Bergische Universität Wuppertal in 1993. Starting in 1995, he held the Chair for Food Chemistry at the TUM and was the Director of the German Res earch Center for Food Chemistry of the Leibniz Society (DFA). Peter Schiebe rle has supervised 108 PhD students and seven of them started a university career and became professor at different universities. Peter is co-author o f the well-known Food Chemistry textbook (together with Profs. Belitz and G rosch) and has received several national and international awards, for exam ple the Young Scientist Award of the German Chemical Society (Kurt-Täufel-A ward) in, the “Koenig-Medal” of the German Chemical Society for his outstan ding research in the area of food chemistry or the Annual Award of the Agri cultural and Food Chemistry Division of the American Chemical Society for h is outstanding research in food and agriculture. In 2013, he has been elect ed as a member of the L’Academie d’Agriculture de France and is currently p rofessor emeritus at the Technical University of Munich, Faculty of Chemist ry. His scientific achievements have been published in nearly 500 publicati ons.JIMENA GOMEZ DE LA FLOR\n\nJimena has over 15 years of experience worki ng in Communications and European Affairs. She currently works as Communica tions Director for the European Flavour Association (EFFA) developing and i mplementing its communication strategy. She studied journalist in Spain and previously worked as a Senior Communication Officer at the European Commis sion Information Service and at other European Associations and Institution s \nMICHEL AUBANEL\n\nMichel Aubanel, MSc is the Global Flavour Ingredients Director linking team in various region, China, North America, Brazil, Eur ope. Michel’s job is to explore new raw materials all over the world and fi nd ways to improve not just the health of people, but also the planet. Mich el holds a Master in Chemical Engineering and Organic Chemistry from Univer sity Marseille in France. He has 35+ years’ experience in the flavour indus try, has worked with companies like Mane, Sanofi/Degussa, Cargill and Kerry Taste & Nutrition. This year he celebrates 10 years with Kerry. Michel is an active mentor of more than 25 young technicians trained and also gra duates in Naas (Ireland). His knowledge and expertise have been captured on 8 scientific publications. He also holds 3 patents and a great number of s cientific publications. He specialises on Natural Extracts, Chemistry, bioc hemistry, liquid flavours and powder flavours. Active member of IOFI (Inter national Organization of the Flavor Industry) since 2008 as a recognized Sc ience Board Member where he is part of various TaskForce. He also supports communities as an active member since 2005 of "Fleurs de Batie" in France a nd Burkina Faso as supporting various Kerry Sustainable program as the “Tsa ra Kalitao” for the Kerry organic and sustainable vanilla beans.\nSPENCER H YMAN\n\nSpencer co-founded Cocoa Runners over a decade ago, expanding his k nowledge and passion for craft chocolate. Spencer has a background leading operations across retail, technology and startups — setting up Hasbro in Ja pan, launching Amazon’s Software, Video Games and Electronics stores in the UK and COOing Last.fm’s music service. He is passionate about saving, and savouring, the world through Craft Chocolate. He often appears on TV, media and at conferences, including Sunday Brunch, World Cocoa Conference, Great Taste Awards, Society of Flavourists, International Wine Challenge, Barist a Connect, Academy of Chocolate and more. Spencer is always on the hunt for great new craft chocolate makers and farmers, exploring how cocoa is grown and crafted — and understanding more about flavour, and how Craft Chocolat e pairs with other great craft experiences like wine and coffee.\nERICA LIB ERTO\n\nErica Liberto obtained her Master's degree in Pharmaceutical Chemis try and Technology at the University of Turin in 2001. In November 2001, sh e received a scholarship for a two-year research internship from the Univer sity of Turin as part of the project "Characterisation and temporal evoluti on of the flavour profile of alcohol/cherries through chemical analysis com bined with chemiometric analysis", funded by Soremartec (Ferrero Group). In 2003, she received a research grant from the University of Turin for a res earch project entitled "Characterisation of the chemical and organoleptic R obusta fresh harvest (Robusta project), green coffee and roasted coffee". I n 2009, she obtained her PhD in Pharmaceutical Sciences at the University o f Turin with a thesis on "Approaches to accelerate the analysis of volatile fractions of plant matrices". In 2019, she became Associate Professor of F ood Chemistry at the Dipartimento di Scienza e Tecnologia del Farmaco of th e University of Turin.\nSince 2006, Erica Liberto has coordinated and super vised several research projects funded by food companies, focusing in parti cular on integrated and advanced analytical approaches linked to chemometri c tools for the analysis of foods and medicinal plants.\nThe research inter ests focus on: (a) the development of approaches to accelerate chromatograp hic separations and integrated solutions for sampling and detection in the qualitative and quantitative characterisation of food samples; (b) chemomet ric tools useful in profiling target and non-target metabolites and in fing erprinting associated with rapid analytical techniques with a view to on-li ne technological transfer; (c) applications of "omics" approaches in the di scovery of markers related to nutrition or in the definition of the metabol ic fineprint. Her research activities and international collaborations are described in 88 publications in international journals and 12 book chapters , oral communications and posters at national and international conferences .\nANDREA ALBERTINO\n\nAndrea Albertino received his Ph.D. in Chemistry in 2010 and started working for Kerry (former San Giorgio Flavours site) soon after. The company went through many ownerships, last Kerry Group, before s hutting activities down a few years later. This was his first encounter wit h the world of flavours, specifically learning about flavour encapsulation and raw materials. He moved to Ireland within Kerry in 2013 working mainly in sweet and beverage flavour formulation, before joining Esarom Austria in 2017 continuing the development of flavours for the same end use markets.  \nHe joined the British Society of Flavourists during the pandemic and beca me Honorary President in 2023; the Society is active organising online webi nars and in presence events, recording podcasts with relevant figures of F& amp;F industry and university, publishing an online magazine (New Flavouris t) as well as collaborating with the British Society of Perfumers, Society of Cosmetic Scientists, Flavour Horizons, with the ultimate scope of promot e flavour knowledge across the industries. \nZOI PAPALEXANDRATOU\n\nZoi Pap alexandratou holds a MSc in Food Science & Oenology and a PhD that deal t with a study of cocoa bean fermentation processes worldwide. Zoi joined C orporate Xoco in 2011 as Head of R&D and in 2013 she continued as Head of R&D/Post-harvest Manager for Ingemann Fine Cocoa with main focus the unique flavor development in cocoa. In 2015 she co-founded ZOTO a consulta ncy company specialized in cocoa related projects, striving for the product ion of unique quality cocoa beans. From the Americas to Africa and all the way to Asia, her commitment is to link the chocolate maker with specialty c ocoa providers and help them make their product a reference in the market.Z oi executes in Belgium all quality and evaluation projects and travels to c ocoa producing origins for short termconsultancy visits and/or trainings to enhance the cocoa quality. The founders of ZOTO, both engineers in bio app lied sciences, have a cocoa experience in more than 20 cocoa origins. For t he producer, they ensure extraction of the best flavor potential of the bea ns, development of custom made post harvest protocols, training for knowled geable farm management and post harvest processing, ago to market strategy (from business plan to infrastructure designs to niche market penetration) and of course production of award winning cocoa beans. For the chocolate ma ker, we assist in producing award winning chocolate bars by finding unique, fully traceable lots or flavor steering during post harvest process toward s the desired flavor.Lutheran World Relief (LWR), ZOTO, and Guittard Chocol ate, in collaboration with the Cacao of Excellence Program, unveiled the Ca cao Flavor Map in 2017, which included the flavor profiles of cacao supplie d by producer organizations in El Salvador, Nicaragua, and Honduras. The Ca cao Flavor Map is a visual tool illustrating the origins and the organolept ic characteristics of cacao offered by producer organizations which have un dergone a process to optimize harvest and post harvest practices for consis tency in their flavor profiles allowing cocoa producers to better connect w ith buyers that are looking for unique flavor profiles, who will be able to quickly identify the sources for the cocoa flavors, profiles and character istics they are seeking.Thanks to Maximizing Opportunities for Coffee and C ocoa in the Americas (MOCCA) program, led by LWR and in collaboration with ZOTO, the map is expanded to include 53 new flavor profiles from Guatemala, Ecuador, and Peru, bringing a new dimension to the cocoa quality diversifi cation and appreciation of these renowned cocoa origins. The last three yea rs ZOTO strives for quality enhancement of cocoa of African origins and thr ough strategic collaborations its mission is to bring African cocoa again i n the front line. Among other projects, as member of the Beyond Chocolate S ustainability Platform, ZOTO is leader partner for a cocoa project in DRC f ocusing on deforestation free premium cocoa production and export. Also, th e joint efforts of ITC MARKUP and ZOTO have helped Ugandan SMEs upgrade the ir knowledge about cocoa handling from farm to bag by introducing creative ways for quality enhancement and empowering their marketing strategy.CLAY G ORDON\n\nClay Gordon earned a BFA in Photography from Rhode Island School o f Design in 1983. After graduation, he embarked on a tech career that spann ed computer graphics, interactive multimedia, high definition video, Intern et application development, and information technology. Clay became interes ted in chocolate in 1994 after discovering single-origin chocolate bars mad e by the Bonnat family. This inspired him to begin a seven-year quest to be come the world’s first professional chocolate critic, a journey that includ ed selling high-end European chocolate brands to chefs at some of the most respected restaurants, hotels, and cultural venues in NYC.From early 2001, when he launched the seminal news, ratings, and reviews website chocophile. com (http://chocophile.com/), Clay has been a thoughtful observer of the co mplex and fascinating worlds of cocoa and chocolate. He combines extensive personal experience visiting cocoa farms in many countries, artisan worksho ps to industrial factories, to the tables of thousands of chocolate fans wi th in-depth desk research and informed analysis.Following the publication o f Discover Chocolate in 2007, Clay founded the independent online community   TheChocolateLife.com in early 2008. Over the ensuing fourteen years, regi stered membership in TheChocolateLife has grown to span more than 160 count ries on every continent except Antarctica. Today he makes a living as an ad visor and consultant working with a wide variety of clients, from small spe cialty chocolate makers to industrial giants, from estate cocoa farms to wi th NGOs and government ministries in cocoa-producing countries. He used his design background to construct a flavor visualization used by the Cocoa of Excellence, among others. He is a regular guest at international conferenc es and has been an expert resource fortelevision documentaries and respecte d industry and general interest newspapers and magazines, is the technical editor at International Confectionery Magazine, and hosts the twice- weekly live stream series TheChocolateLifeLIVE.DAVID NILSEN\n\nDavid Nilsen is a beer writer and educator living near Dayton, Ohio. He's an Advanced Ciceron e© and a member of the North American Guild of Beer Writers. He hosts the B ean to Barstool podcast, and is the co-founder and editor of Final Gravity, A Beer Zine, as well as the author of Pairing Beer and Chocolate. You can find him online at davidnilsenbeer.com (http://davidnilsenbeer.com/) and on social @davidnilsenbeer.\n\nTHE VENUE\nThe event will be hosted by EFFA wh ich is located in Brussels City Ceter (Av. des Arts 6, 4th Floor), approxim ately 13km from the closest airport (Brussels Internation Airport).\nMain t rain station is 2km from the EFFA premises. \nHOTEL RECOMMENDATIONS\nCourty ard Brussels (https://www.marriott.com/en-us/hotels/brumt-courtyard-brussel s-eu/overview/), only 5 min walk from EFFA premises. Book your corporate ra te for European Flavour Association (EFFA) (https://www.marriott.com/events /start.mi?id=1693828898074&key=CORP)\nMartin’s hotel (https://www.marti nshotels.com/), 12-15min walk from the office and next to the European Comm ission. \nNH hotel Berlaymont (https://www.nh-hotels.com/en/hotel/nh-brusse ls-eu-berlaymont?utm_campaign=local-gmb&utm_medium=organic_search&u tm_source=google_gmb): in front of Martin’s hotel.\nThon Hotel (https://www .thonhotels.com/our-hotels/belgium/brussels/thon-hotel-eu/) is also walking distance from EFFA. \nDouble Tree hotel by Hilton, (https://www.hilton.com /en/hotels/brudtdi-doubletree-brussels-city/) 15 min walk from our office.\ n X-ALT-DESC;FMTTYPE=text/html: