Closing Message

Dear all,

As Chairs of the Fourth International Conference on Cocoa Coffee and Tea 2017, we would like to thank all participants for the contributions given to the success of this edition in Turin.

The number of participants, the active role they played and the quality of their contributions confirm the high interests that coffee, cocoa and tea still arouse. In spite of the endless literature concerning these products, a lot of research work has still to be done. Climate changes, circular economy and innovation technologies will deeply influence both quality and production, and thereby research and development on coffee, cocoa and tea and related products. Producers’ associations, scientists and food companies will be required to answer to these challenges while creating better and more equilibrated relationships between the main actors in the production chain.

Our goal in organizing the CoCoTea2017 scientific program was to be in-line with the above trend(s) and the active participation of most delegates to all sessions has shown that we made the correct choice. The wide breath of topics this edition dealt with, ranging from chemical composition to molecular biology and to their contribution to sensory properties, via biological activity and effects on health and from sustainability to new ingredients/technologies for food design is a promising scenario for the future editions of this symposium.

From its first Edition in 2011 (Novara, Italy), CoCoTea has constantly grown in consideration and has moved from the niche in which it was originally conceived to reach the status of reference in the field.

As chair of the 2017 conference, we invite you all to attend to the next edition in Bremen (Germany) (CoCoTea 2019).

Marco Arlorio, Carlo Bicchi, Vincenzo Fogliano, Erica Liberto

Supporting Publication
Administered by
 
Elsevier
Organised by
 
  • Unviersity degli studi di torino
  • Uniersita degli studi del piemonte orientale
Under the auspices of
 
  • Food Chemistry Division European Association for Chemistry
  • Societa chemica italiana
  • Societa Italiana Di Fitochemica
Sponsors
 
  • Agilent Technologies
  • Comitato italiano del caffe
  • Consorzio promozione caffe
  • Domori
  • Gerstel
  • Giotti
  • Guido Gobino
  • Illy
  • Lavazza
  • Leco
  • PhytoLab
  • Shimadzu
  • SRA
  • Syft
  • Thermofisher
Exhibitors
 
Anton Paar