17:00 Congress opening
Rittersaal - Barockschloss Mannheim (The Knights' Hall - Mannheim Baroque Palace)
→ General introduction (Steffen Schwarz, Introduction Scientific Committe)
→ Introductory speeches:
→ The Novel Food Regulation - a major obstacle to sustainability in the coffee industry (Dirk W. Lachenmeier)
→ International plant treaty and Nagoya protocol: Why does it matter for the coffee community? ( Christophe Montagnon)
18:30 Get together with buffet
9:00 - 18:00 Working Day 1 – Congress Center Rosengarten
9:00 Introduction
9:15 Session 1 - Sustainability and coffee by-products – (Moderation: Steffen Schwarz)
9:15 Keynote 1 - Coffee by-products for sustainable health promotion (Adriana Farah)
9:45 Lecture 1 - Coffee by-products: Economic opportunities for sustainability and innovation in the coffee industry (Mariano Peluso)
10:05 Lecture 2 - Economic potential of using coffee cherries and waste to produce biogas and activated carbon (Herbert Kowa)
10:25 Coffee break
11:00 Session 2 - Coffee cherry - waste to profit conversion – (Moderation: Adriana Farah)
11:00 Keynote 2 - How to increase farmers' incomes using coffee cherries (Jörg Rieke-Zapp)
11:30 Keynote 3 - Coffee fruit cascara: A new sustainable way to drink coffee (Amaia Iriondo-DeHond)
12:00 Lecture 3 - Introduction into the flavor world of cascara (Ennio Cantergiani)
12:20 Lunch break
14:00 Session 3 - Coffea liberica the hidden champion of climate resilience – (Moderation: Dirk W. Lachenmeier)
14:00 Keynote 4 - Variability in Philippine Coffea liberica provides insights into development amidst a changing climate (Carmen Ablan Lagman)
14:30 Lecture 4 - New sensory lexicon for liberica coffee: Insights into the sensory attributes of the different origins, processing methods, elevation, and roasting (Rave Sun Kwok)
14:50 Lecture 5 - Liberica coffee development and refinement project in Sarawak Malaysia (Kenny Wee Ting Lee)
15:10 Lecture 6 - The aromatic fingerprint of fermented Coffea liberica (Catherine Kiefer)
15:30 Coffee break with cup tasting of liberica
16:30 Session 4 - Innovating business and technology for the future of coffee – (Moderation: Steffen Schwarz)
16:30 Keynote 5 - Design thinking applied in the coffee industry: With Common sense to unexpected outcomes (Kirstin Kohler)
17:00 Lecture 7 - Innovation through digitalization in coffee roasting (Christian Müller)
17:20 Lecture 8 - Grinding uncertainty: Business model innovation as a strategy for coffee sector SMEs (Yves Zimmermann)
17:40 End of day 1
19:30 Corporate night on invitation (various locations)
9:00 - 18:00 Working Day 2 - Congress Center Rosengarten
9:00 Introduction
9:15 Session 5 - Practical implications for the use of by-products – (Moderation: Maria Dolores del Castillo)
9:15 Keynote 6 - Sensorial and aroma profile of coffee by-products - Coffee leaves and coffee flowers (Marina Rigling)
9:45 Lecture 9 - Regulatory aspects and correct labeling of coffee by-products on the EU food market (Ann-Kathrin Kull)
10:05 Lecture 10 - Utilizing the antioxidant properties of coffee by-products to stabilize bioplastics (Mirko Rennert)
10:25 Coffee break
11:00 Session 6 - Biodiversity in coffee as a response to climate change – (Moderation: Adriana Farah)
11:00 Keynote 7 - Refreshing our R&D approach towards coffee farmers' profitability (Christophe Montagnon)
11:30 Keynote 8 - "The international conservation collection of coffee varieties" at Wilhelma, Stuttgart, Germany – A first step towards preserving the diversity of coffee cultivars (Björn Schäfer)
12:00 Lunch break
14:00 Session 7 - Coffee and health (Dirk W. Lachenmeier)
14:00 Keynote 9 - Food security opportunities from plant to coffee cup (Maria Dolores del Castillo)
14:30 Lecture 11 - Instant Cascara. A potential sustainable health promoter of gastrointestinal health. (Vanesa Sánchez-Martín)
14:50 Lecture 12 - Colonic fermentation of coffee melanoidins and resulting gardioprotective metabolites (Fernanda Machado)
15:10 Lecture 13 - The potentials of green coffee proteins as new functional food components (Harshadrai Rawel)
15:30 Coffee break
16:00 Session 8 - Changes in coffee consumption - New ways of drinking coffee – (Moderation: Steffen Schwarz)
16:00 Keynote 10 - Navigating the coffee business landscape: Challenges and adaptation strategies in a changing world (Mariano Peluso)
16:30 Keynote 11 - The new importance of coffee in the workplace (Aris Kaschefi)
17:00 End of day 2
19:30 Bus transfer from hotels to Schwetzingen castle
20:00 Apero - Schwetzingen castle
23:30 Return journey by bus – Hotels
9:00 Working Day 3 - Congress Center Rosengarten
9:00 Introduction
9:15 Session 9 - Challenges and future issues – (Moderation: Carmen Ablan Lagman)
9:15 Keynote 12 - 2023 Coffee challenges (Massimilano Fabian)
9:45 Keynote 13 - Volatilomics, foodomics and fermentomics at trace levels: Role of modern untargeted benchtop analytical strategies in improving coffee resarch (Philipp Weller)
10:05 Lecture 14 - Isotopic fingerprinting: A promising tool for coffee authenticity checks (Johannes Wintel)
10:25 Coffee break
11:00 Session 10 - Coffee, traceability and authentification – (Moderation Philipp Weller)
11:00Keynote 14 - Identification of coffee species, varieties, origins, processing and preparation methods - A status report (Dirk W. Lachenmeier)
11:30 Lecture 15 - "Highvalue.Coffee Project” and the growing importance of coffee traceability (Massimilano Fabian)
11:50 Lecture 26 - Application of nuclear magnetic resonance spectrometry to coffee authentication (Jan Teipel)
12:10 Kaldi Award
12:45 Closing Ceremonie
13:00 Farewell lunch
Sessions
- The Novel food regulation - a major obstacle to sustainability in the coffee industry
- Nagoya - when species conservation threatens the survival of species
– Coffea liberica - the solution for climate adapted coffee production
– Rediscovering Liberica Coffee: Insights into Taste, Applications, and Maximising Its Strength
– Liberica Coffee Development and Refinement Project in Sarawak Malaysia
– Aromas of unfermented and fermented Coffea canephora
– Sensorial and Aroma Profile of Coffee By-Products - Coffee Leaf and Coffee Flower
– Regulatrory Aspects and Correct Labelling of Coffee By-Products on the EU Food Market
– Utilizing the Antioxidant Properties of Coffee By-Products to Stabilize Bioplastics
– Food Security Opportunities from Plant to Coffee Cup
– Instant Cascara. A Potential Sustainable Health Promoter of Gastrointestinal Health
– Colonic Fermentation of Coffee Melanoidins and Resulting Cardioprotective Metabolites
– The Potentials of Green Coffee Porteins as New Functional Food Components
- Lifetime achievement
- Cultivation & Processing
- Roasting & Analytics
- Preparation & Consumption
- Coffee Ambassador
