5th International Cocotea Congress 2019 Bremen

                       Final Programme Schedule


                                 Tuesday 25th June, 2019


17:00 - 20:00



                                        Wednesday 26th June, 2019


08:00 - 09:00



09:30 - 10:00

Opening Ceremony


Conference Hall, Campus Center


10:00 - 10:45


(Chair: Nikolai Kuhnert)

PL 1 - Plenary Lecture


Conference Hall, Campus Center


Use of microwave-assisted extraction for the production of instant coffee-like extracts from roasted coffee


Manuel A. Coimbra, University of Aveiro, Aveiro, Portugal


10:45 - 11:15

Coffee Break

Foyer Room, Campus Center


11:15 - 12:15


(Chair: Nikolai Kuhnert)

Keynote Lectures 1


Conference Hall, Campus Center



Coffee and health in the era of personalized nutrition: evidence and challenges


Paola Vitaglione, University of Naples, Napoli, Italy



Is it feasible the use of coffee cascara as novel sustainable and healthy ingredient/s?


Maria Dolores del Castillo, Instituto de Investigation en Ciencias de la Alimentacion, Madrid, Spain


12:15 - 13:00

Oral Sessions 1 and 2 (Parallel sessions - 15 minutes for each slot)


Coffee Health

Conference Hall


(Chair: Paola Vitaglione)

Coffee 01.01

In vitro hypocholesterolemic effect of coffee compounds


Filipe Coreta-Gomes, University of Aveiro, Aveiro, Portugal


Coffee 01.02

Interactions of coffee melanoidins with other food sourced antioxidants


Ecem Evrim Celik, Hacettepe University, Ankara, Turkey


Coffee 01.03

Stability and cell metabolism limit the anti-proliferative activity of hydroxycinnamic acids


Davide Tagliazucchi, University of Modena and Reggio Emilia, Reggio Emilia, Italy


Tea Compositions

Conference Room


(Chair: Xie Zhongwen)



Gas Detection and Analysis for the Operational Timing of Oolong Tea Manufacturing Process

Ting Shiang Tseng, National Tsing Hua University, Hsinchu City, Taiwan




Characterization and chemometric investigation of processed tea carbohydrates


Anastasiia Shevchuk, Jacobs University Bremen, Germany




Global dissection of alternative splicing uncovers transcriptional diversity in tissues and associates with the flavonoid pathway in tea plant (Camellia sinensis)


Junyan Zhu, Anhui Agricultural University, Hefei, China


13:00 - 14:00

Lunch Break


Foyer Room, Campus Center


14:00 - 14:45


(Chair: Marco Arlorio)

PL 2 - Plenary Lecture


Conference Hall, Campus Center


Strategy and techniques of analysis of the volatile fraction as a tool for food control and characterization


Carlo Bicchi, University of Torino, Torino, Italy


14:45 - 15:15


(Chair: Marco Arlorio)

PL 3 - Plenary Lecture


Conference Hall, Campus Center


A pragmatic approach to support evidence based adaptation to climate change in the cocoa industry


Bunn Christian, International Center for Tropical Agriculture, Cali, Colombia


15:15 - 16:15

Oral Sessions 3 and 4 (Parallel sessions - 15 minutes for each slot)


Cocoa Composition and Chemistry

Conference Hall


(Chair: Matthias Ullrich)

Cocoa 03.01

Linking cocoa polyphenol composition to chocolate quality with Average-Mass-Spectra fingerprints


Nicolas Sommerer, SPO - plateforme polyphenols, Montpellier, France


Cocoa 03.02

Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans


Kumari Neha, Jacobs University Bremen, Germany


Cocoa 03.03

The effect of cocoa processing and alternative sweeteners on the volatile organic compound profile of dark chocolate


Burce Atac Mogol, Wageningen University & Research, Wageningen, Netherlands


Cocoa 03.04

Formation of Amadori-type flavor precursors and 2,5-diketopiperazines from dipeptides in cocoa


Pawel J. Andruszkiewicz, Jacobs University Bremen, Germany


Novel Analytical Methods

Conference Room


(Chair: Inamullah H. Said)

Coffee 04.01

Development of a Flavour Prediction Tool Using Single Photon Ionization for Coffee Roasting


Jessalin Howell, J.M. Smucker Company, Rostock, Germany


Coffee 04.02

FTIR, HPLC and chemometrics to discriminate specialty coffee


Verônica Belchior, Specialty Coffee, Poços de Caldas, Brazil




PAs in Honey, Tea and Herbs – A Challenge for Routine Laboratories

Arne Duebecke, Quality Services International GmbH/Tentamus Center for Food Fraud (TCF2), Bremen, Germany


Coffee 04.04

Metabolomics Fingerprint of Philippine Coffee by SPME-GCMS for Geographical and Varietal Classification

Emelda Ongo, Industrial Technology Development Institute, Taguig City, Philippines


16:15 - 18:00

Poster session and coffee break


East Wing, Campus Center


18:00 - 22:00

Welcome Barbecue


Terrace in front of the Campus Center


                                           Thursday 27th June, 2019


08:45 - 09:15


(Chair: Vincenzo Fogliano)

PL 4 - Plenary Lecture


Conference Hall, Campus Center


Cocoa bean proteomics


Rainer Cramer, University of Reading, United Kingdom


09:15 - 10:00


(Chair: Vincenzo Fogliano)

PL 5 - Plenary Lecture


Conference Hall, Campus Center


EGCG Alters Transcriptional Rhythm and Circadian Gens Expression in Vascular Smooth Muscle Cells Induced by Ang II


Xie Zhongwen, Anhui Agricultural University, Hefei, China


10:00 - 10:45

Oral Sessions 5 and 6 (Parallel sessions - 15 minutes for each slot)


Cocoa Fermentation Conference Hall


(Chair: Neha Kumari)



Inhibition of growth and ochratoxin A production of Aspergillus carbonarius by Bacillus strains isolated from cocoa bean fermentation


Adobi Christian Kadjo, University Nangui Abrogoua, Abidjan, Côte d'Ivoire




Influence of specific Saccharomyces cerevisiae yeasts on cocoa beans flavor and final chocolate quality


Pierre Poirot, Lallemand, Blagnac, France




Polycyclic Aromatic Hydrocarbons (PAH) Contamination of Raw Cocoa and Degradation by Bacterial Strains


Axel-Didier Sess-Tchotch, University Nangui Abrogoua, Abidjan, Côte d'Ivoire


Tea and Health

Conference Room


(Chair: Seung-Hun Lee)



Yellow tea ameliorates metabolic syndrome in db/db mice


Qingshuang Cai, Anhui Agricultural University, Hefei, China




Comparative evaluation of different grades of LGGT on preventing metabolic syndrome in high-fat diet Induced C57BL/6J Mice


Mengwan Li, Anhui Agricultural University, Hefei, China




Cardioprotection of theaflavin-3,3’- digallate on myocardial ischemia reperfusion injury of isolated Rat heart


Feng Zhu, Anhui Agricultural University, Hefei, China


10:45 - 11:15

Coffee Break


Foyer Room, Campus Center



Keynote Lectures 2



Conference Hall, Campus Center


11:15 - 11:45


(Chair: Manuel Coimbra)


Tea chemistry – what do and what don’t we know?

Ulrich Engelhardt, Technische Universität Braunschweig, Germany


11:45 - 12:15


(Chair: Manuel Coimbra)


New LC-MS/MS-based molecular networking strategy for the identification of phenolics urinary metabolites in cocotea human trail

Inamullah Hakeem Said, Jacobs University, Bremen, Germany


12:15 - 13:15

Oral Session 7 (15 minutes for each slot)


Coffee Byproducts and Sustainability

Conference Hall


(Chair: Maria Dolores del Castillo)



Rarely-Explored Grounds – Process-Engineering Aspects of Coffee Brewing


Michael Kuhn, Technical University of Munich, Freising, Germany




Potential use of coffee as high value carbohydrates resource to new applications


Claudia Passos, University of Aveiro, Portugal




Hacia La Sostenibilidad Del Café En Colombia, Un Modelo En Espiral

Juan Leonardo Garzón, CAFEEXCOL S.A.S., Envigado, Colombia

Presentation in Spanish with translation


13:15 - 14:15

Lunch Break


Foyer Room, Campus Center


14:15 - 16:15

Oral Sessions 8 and 9 (Parallel sessions - 15 minutes for each slot)


Cocoa Byproducts and Sustainability

Conference Hall


(Chair: Rainer Cramer)



Supervised and Unsupervised Classification of Cocoa Bean Origin and Processing using LCMS

Santhust Santhust, Jacobs University, Bremen, Germany




Understanding the genetic background of Vietnamese cocoa cultivars (Theobroma cacao L.) using SSRs and SNPs


Helena Everaert, Ghent University, Ghent, Belgium




Effects of raw and roasted cocoa bean extracts supplementation on intestinal enzyme activity, hematological parameters and antioxidant status in rats fed a high-fat diet 


Joanna Oracz, Lodz University of Technology, Poland




Extrusion as an alternative method for cocoa alkalization


Damián Valverde García, Universidad Politècnica de València, Valencia, Spain




Optimization of microwave-assisted extraction of bioactive compounds from cocoa bean shells


Ana Cristina Mellinas Ciller, University of Alicante, Alicante, Spain




Sustainable recovery of cocoa bean shell for the production of a novel functional beverage with antioxidant and antidiabetic properties


Olga Rojo-Poveda, University of Turin, Italy and Université Libre de Bruxelles, Brussels, Belgium




Quality attributes and consumer acceptability of single-origin cocoa liquors from highly-recommended cacao clones in the Philippines


Joel Juvinal, Ghent University, Ghent, Belgium


Coffee Processing and Quality

Conference Room


(Chair: Ulrich Engelhardt)



Quality & physiological markers in coffee breeding


Jwanro Husson, Nestle Research - Plant Science Research Unit, Tours, France




Investigation of coffee roast gas composition and on-line process control in real-time using Photoionization MS


Ralf Zimmermann, Universität Rostock, Germany




Do coffee particles swell?


Verena Hargarten, Technical University of Munich, Freising, Germany




On-line coffee roast control using photoionization mass spectrometry: prediction of bean color and antioxidant capacity


Jan Heide, Universität Rostock, Germany




Transfer of volatiles and aroma precursors into the coffee seeds during fermentation, a reality?


Fatma Hadj Salem, CIRAD, Montpellier, France




MIMS for Coffee – Membrane Inlet Photoionization MS as an on-line investigation tool for liquid coffee samples

Ralf Zimmermann, Universität Rostock, Germany


16:15 - 18:15

Poster session and coffee break


East Wing, Campus Center


18:15 - 23:45

Gala Dinner


Ratskeller, Rathaus City Centre, Bremen


                                                                Friday 28th June, 2019                          


08:45 - 09:15


(Chair: Nikolai Kuhnert)

PL 6 - Plenary Lecture


Conference Hall, Campus Center


Investigating Cocoa Bean fermentation by Mass spectrometry Imaging


Manuel Liebeke, Max Planck Institute Bremen, Bremen, Germany


09:15 – 10:00


(Chair: Nikolai Kuhnert)

PL 7 - Plenary Lectures (LIEBEREI Memorial Session)

Conference Hall, Campus Center

In memory of Prof. Dr. Reinhard Lieberei and his cocoa-related works

Silke Elwers, Quality assurance - Chocolates, Lübecker Marzipan Fabrik, Lübeck, Germany



The biochemistry of cocoa flavor: A holistic analysis of its development along the processing chain

Daniel Kadow, Runder Tisch Kakao, Germany


10:00 - 10:45

Oral Sessions 10 and 11 (Parallel sessions - 15 minutes for each slot)


Coffee Quality and Origin

Conference Hall


(Chair: Bunn Christian)

Coffee 10.01

Simplified Detection of 16-O-Methylcafestol by NMR Analysis


Annika Hoffmann, Quality Services International GmbH, Bremen, Germany


Coffee 10.02

Tracing the geographical origin of roasted and green coffee using isotope fingerprints by EA-IRMS


Oliver Kracht, Thermo Fisher Scientific (Bremen) GmbH, Bremen, Germany


Coffee 10.03

Chlorogenic acids as biomarkers for Coffee quality

Sabur Badmos, Jacobs University Bremen, Germany


Tea and New Products

Conference Room


(Chair: Liping Gao)



Understanding the carbohydrate composition of kale tea


Christoph Hahn, University of Oldenburg, Oldenburg, Germany




Identification of Composition Kinetics of Traditional Korean Green Tea Producing Method by LC-MS


Seung-Hun Lee, Jacobs University Bremen, Bremen, Germany




Evaluation of quality and intensity of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols


Juhua Zhuang, Anhui Agricultural University, China


10:45 - 11:15

Coffee Break


Foyer Room, Campus Center


11:15 - 12:45

Oral Session 12 (15 minutes for each slot)


Cocoa Sensory Aspects and Flavour Generation

Conference Hall


(Chair: Inamullah H. Said)

Cocoa 12.01

A matter of chocolate aroma: What microbial communities can do on the formation of sensorial attributes in the early stages of the cocoa fermentation

Jatziri Mota-Gutierrez, University of Turin, Grugliasco, Turin, Italy


Cocoa 12.02

Key Volatiles of Grassy and Floral Smell before Firing in Bao-Chung Oolong Tea Processing

Shu-Yen Lin, National Taiwan University, Taipei, Taiwan,


Cocoa 12.03

Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans

Hayley Rottiers, Ghent University, Ghent, Belgium


Cocoa 12.04

Coffee – aroma coding at the receptor level

Franziska Haag, Technical University of Munich, Freising, Germany


Cocoa 12.05

Classification of cocoa beans based on their fluorescent fingerprint to predict sensory poles of chocolates?


Noel Durand, CIRAD, Montpellier, France


Cocoa 12.06

Flavour Characterisation of Chocolate and Cocoa Products Produced by Novel Processing Techniques


Irene Chetschik, Zurich University of Applied Sciences, Wädenswil, Switzerland


12:45 - 13:30


(Chair: Matthias Ullrich)

PL 8 - Plenary Lecture


Conference Hall, Campus Center


New Healthy food design of Coffee and Cocoa


Vincenzo Fogliano, Wageningen University, Netherlands


13:30 - 14:00

Farewell Remark

Award of Poster Prizes


Conference Hall, Campus Center


14:00 - 15:00

Lunch Break


Foyer Room, Campus Center


15:00 - 17:30



Visit to companies (Union Rösterei and/or Vollers groups) in Bremen