Web seminar:
Cocoa sensory analysis
Date: 19.09.2024
Language: German
Location: ZDS Solingen
Sensor technology – tests with a major impact on quality
Cocoa is not only a valuable raw material, but also a key flavor carrier in many confectionery products.
Differences in origin, processing and storage can significantly influence the sensory properties of cocoa.
In our web seminar, we will teach you how to ensure the quality and consistency of your cocoa products through targeted sensory testing.
Learn more about the sensory analysis of cocoa and how you can use this knowledge to optimize your products.
In the afternoon, a joint sensory test will take place under the guidance of our experts.
ZDS provides a variety of product samples for this purpose.
We will send you product samples for the web seminar, please register in good time to ensure a smooth shipping process!
The practical course aims to provide participants with in-depth knowledge of the sensory analysis of cocoa.
Participants will learn how to systematically carry out sensory tests to ensure the quality and consistency of products.
They will be able to use sensory methods effectively to optimize product development processes and make informed decisions in their day-to-day work.
The internship also promotes the ability to identify and evaluate different sensory characteristics, which is crucial for ensuring a consistent flavor profile.
These seminars are ideal for product developers, career changers, experts from marketing and purchasing and many other interested parties who can use sensor technology as a tool for their work.
Thursday, September 19, 2024
9:00
Presentation of contents / organization
Christa Schuster-Salas, Infopoint Kakao-und-mehr
9:15
Basics of sensor technology – introduction to sensory physiology and sample preparation
Jessica Freiherr, IVLV
9:45
Cocoafood of the gods – the journey across the continents
Dr. Silke Elwers, Cooko VP-Product Integrity
10:30 Break
10:45
Cocoa – building blocks of flavor development (tree – drying) – with tasting
Christa Schuster-Salas, Infopoint Kakao-und-mehr
11:15
Inspection of cocoa beans on receipt of goods (sectional image inspection)
Christa Schuster-Salas, Infopoint Kakao-und-mehr
12:15 Lunch break
13:15
Off-flavors in cocoa beans Cause and background – with tasting
Christa Schuster-Salas, Infopoint Kakao-und-mehr
13:45
Tasting cocoa beans – possibilities – recommendation – evaluation – with tasting
Christa Schuster-Salas, Infopoint Kakao-und-mehr
14:15
Cocoa flavor developmentduring the processing stages (roasting – cocoa mass production) with tasting
Christa Schuster-Salas, Infopoint Kakao-und-mehr
14:45 Break
15:00
Sample preparation of cocoa mass for tasting
Possibilities – recommendation – evaluation
Christa Schuster-Salas, Infopoint Kakao-und-mehr
15:15
Joint tasting and evaluation of cocoa masses
Christa Schuster-Salas, Infopoint Kakao-und-mehr
17:00
Review of the day with all speakers
690,00 €
Services
- Digital course materials
- Certificate of attendance
Questions? If you have any questions about the event, please contact our project organization: seminar@zds-solingen.de +49 (0) 212 59 61 93
Your course instructor: Christa Schuster-Salas Infopoint – Cocoa and more
