Division/Committee: [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.

Ms. Nina Buck

Fraunhofer-Institut fur Verfahrenstechnik und Verpackung IVV

Appearances