Genetic/genomics for agronomic and quality traits and for adaptation to stresses, novel breeding technologies and plant selection processes.
Understanding more about the pests and diseases that affect coffee and how to protect against them.
The science behind the way people produce coffee, from farming and processing all the way to export. Looking at practical techniques that improve propagation, plantation, fertilization, ecology.
Understanding and evaluating the methods of processing coffee after harvesting.
Evaluating an array of sustainability practices that touch every level of coffee production and coffee industry.
Understanding the maturation process and biochemical transformations happening to a green coffee bean as it grows.
Evaluating the impact of various drying, roasting, grinding and brewing techniques.
Evaluating the science and chemistry of roasted coffee, and understanding how these are linked to the formation, composition and degradation of flavor from a chemical, physiological and sensory perspective.
Coffee’s overall effect on the human body, from both a production and consumption standpoint.
Evaluating the effect of gaz release after roasting, oxidation reaction during storage, design of packaging.