Whats the topic
Real, science-based, sustainable solutions to the coffee industry's challenges presented for and by coffee industry experts. (farmers, roasters, traders, machine manufacturers, coffee professionals, horeca)
Whats the topic
Real, science-based, sustainable solutions to the coffee industry's challenges presented for and by coffee industry experts. (farmers, roasters, traders, machine manufacturers, coffee professionals, horeca)
Aims:
- The International Coffee Convention is aimed at all those involved in the coffee industry, including farmers,
roasters, traders, coffee machine manufacturers and professionals. - Together with experts and colleagues, our aim is to identify challenges and offer solutions for the coffee industry.
- It is time for real, science-based, sustainable solutions to the coffee industry's challenges.
Scope:
- The world is changing. The coffee industry is facing major challenges, largely driven by climate change, changing consumer habits, sustainability and digitalisation.
- As an industry, we need to find answers to how coffee can be produced sustainably in the future.
- Without true sustainability, there will be no future for coffee farmers - and without adaptation to climate change, there will be no coffee farming.
- Scientists and practitioners from around the world and across disciplines will present the latest findings on climate change, sustainable agriculture, consumer habits and digitalisation, as well as solutions and best practices that can be applied.
Benefits / Why participate
- Learn about the status quo of the coffee industry and how you can actively contribute to a modern and sustainable coffee future.
- Join a unique, high-profile event in Mannheim to learn, discuss and contribute with leading experts and colleagues.
- Get answers and hands-on solutions to the coffee industry's current and future challenges.
- Based on cutting-edge science and research, you will learn about state-of-the-art approaches and practical solutions for the cultivation, trade, processing, and preparation of coffee.
- Get a summary of all keynotes and video-on-demand access to all presentations.
- Opportunity to publish your abstract in an MDPI Biology and Life Sciences Forum special issue.
- The chance to win the Kaldi Awards for scientific work in the field of coffee science
Topics and Questions
- What is the future of coffee growing in the face of climate change?
- What is biodiversity and how can it help to make farming more sustainable?
- How will the industry need to adapt to changing consumer behaviour?
- How can coffee cultivation be made truly sustainable?
- What do coffee by-products, production and processing mean for sustainability?
- What are the solutions for producing coffee by-products in the short term?
- What is the current status of novel food regulation and what are the implications for industry and trade?
- 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
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 - Achieving sustainability through 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 flavour 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 orgins, 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 cardioprotective 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
