Alexis Rodriguez, in charge of green coffee quality at Nestlé Nespresso, will be very keen on finding out how science can help us to better drive and control coffee quality in the cup.
Imre Blank from Nestlé Research (Department Head in PTC York), has many years of experience in coffee science. As he recently moved from coffee to the confectionary business he will be able to combine his knowledge and interest in coffee and chocolate to discuss his passion to understand how chemistry plays a role in the production processes.
Agenda
9:00 Karsten Ranitzsch, Dean Sanders & Vincenzo Fogliano Welcome to the 1st Nespresso Coffee Conversation Symposium
9:10 Rodrigo Alarcon – Almacafe, Colombia Coffee by-products along the production / commercialization chain An interesting area of development
9:40 Rudolf Eggers – Technical University Hamburg, Germany Some innovative steps in coffee processing
10:10 Thomas Hofmann – Technical University Munich, Germany How molecular sciences can help bringing bean quality into the cup
10:40 Coffee break
11:00 Philippe Darriet– Bordeaux University, France Some insights on the parameters determining the quality of great wines
11:30 David Sander – University of Geneva, Switzerland Affective relevance: emotion, attention and memory Emotions, what else?
12:00
Panel discussion with Géraldine Hue – Market Vision, France; Laurent Assoulen – Music and Perfume composer, France; Imre Blank – Nestlé PTC York, UK; Alexis Rodriguez – Nestlé Nespresso, Switzerland
