The British Society of Flavourists (BSF) is set to host its second symposium on October 25 with all sessions dedicated to chocolate. On October 24, BSF will begin the event with a Social Dinner.
https://www.bsf.org.uk/diary/eventdetail/257/18%7C13%7C17/2nd-bsf-symposium-on-chocolate
Sessions Include:
University professor Peter Schieberle, Ph.D., will be presenting "Understanding Chocolate Aroma: On the Way from Cocoa Seeds to Chocolate Consumption"
Communications director for the European Flavour Association (EFFA) Jimena Gomez de la Flor: will present "The European Flavour Association distilled: Anticipation through regulation, influence via advocacy, and amplification through communication." This session is designed to provide a brief exploration of how EFFA's initiatives can empower the craft of flavorists.
Kerry Global Flavor Ingredients director Michel Aubanel will present "The Technology Behind Cocoa Flavour"
Associate professor of Food Chemistry Erica Liberto will present "Cocoa Flavour Quality and Artificial Intelligence in the Industry 4.0" (HYBRID EVENT)
Esarom senior flavorist and honorary president of BSF Andrea Albertino will present "Have you ever thought about using these chemicals in a chocolate flavour?" (after first presenting at Flavorcon 2024 in Atlantic City, New Jersey)
ZOTO lead cocoa advisor Zoi Papalexandratou and The Chocolate Life's Clay Gordon will present "Quantifying the Flavours of Cocoa and Chocolate"
Freelance beer journalist David Nilsen will present "From Pod to Pint: Unlocking Surprising Flavors & Harmonies Between Craft Beer & Craft Chocolate"
The event will be hosted by EFFA which is located in Brussels City Center (Av. des Arts 6, 4th Floor), approximately 13km from the closest airport (Brussels International Airport).
