List of e-posters - S4-S5-S6
Session 4 - Green coffee processing
Postharvest of Coffea canephora var. conilon: an analytical approach to the study of different processing methods
AGNOLETTI Bárbara (Federal University of Espírito Santo (UFES), Vitória, Espírito Santo, Brazil)- Study of chemical variation in carbonic maceration of Coffea canephora var. Conilon as a function of fermentation time using infrared microscopy
DOS SANTOS GOMES Willian (Universidade Federal do Espírito Santo, Venda Nova do Imigrante, ES, Brazil) - Coffee inoculated with specific selected coffee yeast present a better freshness and quality during storage
DUEZ Camille (Lallemand, Blagnac, France) - Fermentation of coffee cherries by selected yeast strains and its impact on the final aromatic quality of the coffee
FONCY-PENOT Evelyne (Fermentis, Lille, France) - Effect of Extented Fermentation with Yeast Starter Culture on cup quality in Washed and Natural Processed Coffees in Huatusco Mexico
SUBRAMANIAN Siva (Olam Food Ingredients, Willowbrook, IL, USA)
Session 5 - Climate change - Sustainability - Labels
- Enhancing Living Income and Sustainability of Social Forestry through (PMO Kopi Nusantara) Ecosystem Design for Coffee Farmers in Indonesia
AKBAR Sholahuddin (Indonesian Coffee and Cocoa Research Institute, Jember, Indonesia) - Waking up coffee-producing mexico with the boost of research and development
ARRIETA Noel (Rogers Family Company, San Jose, Costa Rica) - Assessing labor and economic performances of coffee- and pepper-based cropping systems in Vietnam
DUONG Benoit (CIRAD, Montpellier, France) - Economic Values of Coffea arabica Biodiversity in Ethiopia
GOLE Tadesse Woldemariam (Environment and Coffee Forest Forum, Addis Ababa, Ethiopia) - Earthworm density regarding altitude, soil parental material, and soil chemical properties in coffee-based agroforestry in Beaumont and Pestel
JEUNE Wesly (AVSF, Delmas, Haiti) - Factors influencing the adoption of improved coffee varieties among smallholder farmers in Mbinga and Mbozi districts
KIWELU Leonard (Tanzania Coffee Research Institute (TaCRI), Moshi, Kilimanjaro, Tanzania) - Application of Coordinated Regional Climate Downscaling Experiment (CORDEX-Africa) for projecting the future of coffee on the Mt. Kilimanjaro Ecosystem, Tanzania
MBWAMBO Suzana (Tanzania Coffee Research Institute (TaCRI), Moshi, Tanzania) - Coffee Frost Warning System in Southern Brazil
MORAIS Heverly (IAPAR, Londrina, Parana, Brazil) - Strengthening climate resilience in coffee production in Chieng Chung commune, Mai Son district, Son La province
NGUYEN Thao Ly (Viet Nam Japan University (VJU), Ha Noi, Viet Nam) - Climatic conditions profiling in coffee production areas; case of Kenya
ODENY Danstan (Coffee Research Institute, Nairobi, Kenya) - Use of information technologies among coffee producing households in the North Central, Nigeria
OLADOKUN Yetunde (Cocoa Research Institute of Nigeria, Ibadan, Oyo, Nigeria) - Towards Sustainable Coffee and Black Pepper Production in Vietnam
OWUSU DANQUAH Eric (Alliance Bioversity-CIAT, Vientiane, Ban Nong, Laos) - Driver of vietnamese coffee farmers’ climate change adaptation
PHAM HOANG Giang (International Center for Tropical Agriculture (CIAT), Hanoi, Vietnam)
Session 6 - Biochemistry & Biotechnology of green coffee
- Discrimination of fermented Amazon robustas coffees by FTIR and PLS-DA
AGNOLETTI Bárbara (Federal University of Espírito Santo (UFES), Vitória, Espírito Santo, Brazil) - Green and buoy coffee waste as an important source of antioxidant compounds for industry
CASTRO Isabel Samila Lima (Universidade Federal de Viçosa - UFV, Brazil) - Evaluation of the impact of co-inoculation of bacteria and yeasts on the quality of coffee (Coffea canephora var. Conilon) through NMR analysis
DOS SANTOS GOMES Willian (Universidade Federal do Espírito Santo, Venda Nova do Imigrante, ES, Brazil) - Role of agro-forestry systems as design tools to control physico-chemical properties of green coffee beans
FISK Ian (University of Nottingham, Loughborough, Leicestershire, United Kingdom) - A study of BOD reduction from hemodialysis wastewater using spent coffee grounds
IWABE Honoka (Morinomiya University of Medical Sciences, Osaka-city, Osaka, Japan) - Extraction of Active Compounds from Coffee Cherry - Husks with Alternative Deep Eutectic Solvent
KANCHANA Watla-iad (Mae Fah Luang University, Chiang Rai, Thailand) - Chemical and bioactive composition of coffee by-products: from field to roasting
MACHADO Marlene (REQUIMTE, Porto, Portugal) - Effects of neutralization for acidic hemodialysis wastewater by using coffee grounds
MURAOKA Minami (Morinomiya University of Medical Sciences, Osaka-city, Osaka, Japan) - Evaluation of the volatile composition of cultivation of coffee in different agroforestry systems submitted to different post-harvest processing
OLIVEIRA Emanuele (Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil) - Effect of Variety, Leaf Type & Processing Conditions on Sensory & Antioxidant content of Coffee Leaf Black Tea
SUBRAMANIAN Siva (Olam Food Ingredients, Willowbrook IL, USA)