Before the Coffee Break: The Rich and Complex Chemistry of Coffee:
: [AGFD] Division of Agricultural and Food Chemistry
Coffee is one of the most widely consumed beverages, enjoyed throughout the world for its rich and complex flavor and stimulating properties. Its popularity with consumers is reflected in the attention it draws from scientists; not (just) to keep them going through late bouts of grant applications, but as the subject of the experiment itself. Indeed, coffee has undergone all manner of study, ranging from exploring different cultivars, to examining cherry processing steps, bean roasting conditions, modes of brewing, and sensory impressions during consumption. This symposium serves as a platform to showcase the latest coffee-related chemistry, from bean to brew. Join us in enjoying some coffee chemistry before heading to the coffee break to savor the beloved brew first-hand.
Coffee is one of the most widely consumed beverages, enjoyed throughout the world for its rich and complex flavor and stimulating properties. Its popularity with consumers is reflected in the attention it draws from scientists; not (just) to keep them going through late bouts of grant applications, but as the subject of the experiment itself. Indeed, coffee has undergone all manner of study, ranging from exploring different cultivars, to examining cherry processing steps, bean roasting conditions, modes of brewing, and sensory impressions during consumption. This symposium serves as a platform to showcase the latest coffee-related chemistry, from bean to brew. Join us in enjoying some coffee chemistry before heading to the coffee break to savor the beloved brew first-hand.
Speakers
Fraunhofer IVV
Consultant, Consultant
Fraunhofer-Institut fur Verfahrenstechnik und Verpackung IVV
Research and Scientific Coordinator, illycaffe spa
Related Products
NMR-spectroscopic applications to control coffee authenticity
Authenticity of coffee is an increasingly important issue in food control. A food is considered authentic if its characteristics match the declaration. For coffee, these can be characteristics such as the species, the geographical origin or the cultivation method used…
Before the Coffee Break: The Rich and Complex Chemistry of Coffee:
: [AGFD] Division of Agricultural and Food Chemistry
NMR-spectroscopic applications to control coffee authenticity
Authenticity of coffee is an increasingly important issue in food control. A food is considered authentic if its characteristics match the declaration. For coffee, these can be characteristics such as the species, the geographical origin or the cultivation method used…
NMR-spectroscopic applications to control coffee authenticity
Authenticity of coffee is an increasingly important issue in food control. A food is considered authentic if its characteristics match the declaration. For coffee, these can be characteristics such as the species, the geographical origin or the cultivation method used…
