CoCoTea 2013

Second International Congress on Cocoa, Coffee and Tea

9-11 October 2013, Naples, Italy

Invitation of the Organizers

cocotea2013Dear Colleague,

on behalf of the Organizers, we kindly invite you to attend the Second International Congress on Cocoa Coffee and Tea (CoCoTea 2013). Following the success of the first edition in Novara we decided to continue the series of Cocotea meetings, with the sponsorship of EuCheMS Food Chemistry Division and the International Society of Maillard Reaction (IMARS), particularly focussing on the science of cocoa, chocolate, coffee, tea, and related products. This field, largely frequented from scientists from all over the world, requires a dedicated event. The most important idea of this conference is to offer an inter-disciplinary arena of discussion for scientists dealing with different aspects (chemistry, technology, metabolomics, nutraceutics, health) of three popular foods stimulating the central nervous system and whose consumption is related with many social and cultural implications. CoCoTea 2013 will cover all the topics related to these foods, giving to the participants the opportunity to share innovative science. Food chemists, food technologists, nutritionists, medical doctors and – particularly – food technologists and food engineers from industry, are warmly invited to participate. CoCoTea 2011 already created a new scientific network allowing to share opinions and opening novel interesting interdisciplinary friendships. Besides all the scientific aspects, you will experience the well-known arts and landscape of Naples and have the unique opportunity to enjoy the best of the Italians food.
On behalf of the Organizing Committee Marco Arlorio & Vincenzo Fogliano

Cocotea 2013 program

Invited Keynote and Short Oral Lectures, as well as posters, presented by scientists from academia and industry will contribute to the Scientific Program. In order to inspire the participation of high level young scientists and PhD Students, a specific “best poster prize” will be organized.

  • Food Chemistry: Composition, quality, and safety; analytical aspects (aroma compounds, bioactive substances, contaminants); chemical changes during fermentation, thermal processing, manufacturing, and shelf-life.
  • Food Technology: Impact of processing on quality and safety; novel technologies and biotechnologies; availability and process sustainability; micro- and nano-encapsulation; packaging.
  • Nutrition and Health: Functional ingredients; bioactive compounds and bioavailability; in vitro and in vivo studies, physiological effects of foods stimulating the central nervous system; health claims and regulatory aspects.


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