The Future of Cocoa: Resilience, Innovation and Sustainability
About this Event
Climate change, soil degradation, biotic stresses, increasing market demands and a changing regulatory landscape are causing cocoa supply challenges.
Over the last five years, cocoa commodity prices have fluctuated across a 5 fold range with massive impacts on supply chains and consumer products. But cocoa is more than a global commodity. More than 50 million people are dependent on the cocoa supply chain for both employment and livelihoods. This is a critical crop for global communities.
The University of Nottingham is looking to establish a world-leading network to develop solutions to advance sustainable cocoa and chocolate production.
This event brings together researchers and industry leaders working at different levels of cocoa sustainability. Through shared insights and collaborative discussion, we'll explore the latest cutting-edge research and co-create interdisciplinary systems approaches to create sustainable cocoa solutions.
Agenda
🕑: 09:30 AM - 10:00 AM
Registration, coffee and networking
🕑: 10:00 AM
Welcome and opening remarks
🕑: 10:15 AM
Opening Keynote
🕑: 11:00 AM - 12:00 PM
Morning talk sessions
Info: Sustainable cocoa research, climate resilience and agriculture and systems approaches
Panel Discussion and Q&A
🕑: 12:30 PM - 01:45 PM
Lunch, networking and poster exhibition
🕑: 01:45 PM - 02:45 PM
Afternoon talk sessions
Info: Cocoa processing, flavour, regulation and markets
🕑: 02:45 PM - 03:10 PM
Panel Discussion and Q&A
🕑: 03:00 PM
Closing remarks, coffee and networking
Morning sessions
Session 1: The Future of Cocoa Production
Info: Climate resilience, sustainable farming, soil health and productivity.
Session 2: Sustainable Cocoa Systems
Info: Climate resilience, regenerative agriculture, soil health and sustainable production.
Session 3: Health, Nutrition and Consumer Experience
Info: Sensory perception, cognition, nutrition and consumer responses to chocolate.
Session 4: Cocoa Alternatives, Markets and Regulation
Info: Alternative ingredients, economics, sustainability and the future of chocolate.
Afternoon sessions
Session 1: Processing, Fermentation and Flavour
Info: Microbial fermentation and chocolate quality and sensory characteristics.
Session 2: Chocolate Science and Consumer Experience
Info: Sensory perception, nutrition, cognition and consumer responses to chocolate.
Session 3 : Processing, Fermentation and Flavour
Info: Advances in fermentation, flavour chemistry and chocolate processing.
Session 4: Cocoa Alternatives, Markets and Regulation
Info: Alternative cocoa ingredients, economics, sustainability and the future definition of chocolate.
Where is it happening?
Event Location & Nearby Stays:
USD 0.00
