Recording Opening Session, Session S9 & Session S8
* Board members
Opening Session
Chairs: Astrid Nehlig* & Benoit Bertrand*
Astrid Nehlig - ASIC President- Dao The Anh - LOC President
- Andrea Illy - Honorary President
Regenerative agriculture and beyond in the coffee industry - Phan Viêt Hà (WASI) & Buy Quang Dang (VAAS)
Coffee industry in Vietnam
Keynote lecturer & Oral presentations
Session 9: Consumption-Health & Safety
Chairs: Astrid Nehlig* & James Coughlin*
- S9-KN - Coffee consumption and risk of type 2 diabetes and cardiovascular diseases
Rob Van Dam (The G. Washington University, USA)
- Coffee silverskin: A potential value-added by-product with similar effects as coffee on sugar metabolism
Barreto-Peixoto Juliana A. (Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal) - Combining netnography and means end chain analysis to research coffee brewing habits
Guinard Jean-Xavier (UC Davis Coffee Center, University of California, Davis, California, USA) - Evaluation of taste and aroma of coffee and its relation to electroencephalography using emotion analyzer
Kakiuchi Misako (R&D Department, UCC Ueshima Coffee Co., Ltd., Kobe, Hyogo, Japan)
- Questions / Answers
Keynote lecturer & Oral presentations
Session 8: Coffee Chemistry & Sensory sciences
Chairs: Valérie Leloup* & Luciano Navarini*
- S8-KN - Coffee Chemistry: Aroma, Taste and Beyond
Devin Peterson (Ohio State University, USA)
- A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio
Guinard Jean-Xavier (UC Davis Coffee Center, University of California, Davis, California, USA) - Sensory Analysis of the Flavor Profile of Full Immersion Hot, Room Temperature, and Cold Brewed Coffee over Time
Liang Jiexin (UC Davis Coffee Center, University of California, Davis, California, USA) - Alkyl furan formation in coffee - Role of precursors and impact of the roast degree on their origin
Poisson Luigi (Nestlé PTC Beverage Orbe, Société Produits Nestlé SPN, Orbe, Switzerland)
Session 8: Coffee Chemistry & Sensory sciences
Chairs: Jean-Xavier Guinard & Sebastian Opitz
- New insights into the complex world of coffee flavour chemistry
Fisk Ian (International Flavour Research Centre, University of Nottingham, Loughborough, Leicestershire, United Kingdom) - Smart on-line coffee roasting process control by MassSpectrometry: Real-Time prediction model for coffee-roasting degree, brew antioxidant capacity and sensory attributes
Zimmermann Ralf (Chair of Analytical Chemistry, University of Rostock, Rostock, Germany) - The chemistry behind the coffee flavour evolution over time: an omicapproach
Liberto Erica (Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Torino, Italy) - Sensory and metabolic profiles of Coffea canephora accessions from DR Congo
Bollen Robrecht (Meise Botanic Garden, Meise, Belgium)
- Questions / Answers
- Home-brewed coffee – The influence of temperature, flow and grind size on aroma composition of espresso coffee
Cleve Nina (Department of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany) - Influencing Espresso bitterness and sourness based on extraction kinetics
Schmieder Benedikt (Biothermodynamics, Technical University Munich, Freising, Germany) - Model-Based Prediction of Espresso Taste – Brewing Control Chart for Varying Flow Rate, Temperature, and Coffee to Water Ratio
Briesen Heiko (Process Systems Engineering, TU Munich, Freising, Germany)
- Questions / Answers