List of e-posters - S4-S5-S6
Session 4 - Green coffee processing
Study of fermentation parameters for Indonesian Coffea Canephora on flavor development
AONUMA Ayumi (S.ISHIMITSU & CO.,LTD., Shinagawa-ku, Tokyo, Japan)- A Low-Cost Modular System for Real-Time Wireless Monitoring of Coffee Fermentation Temperature
LIMA BERTARINI Pedro Luiz (Faculty of Electrical Engineering, Federal University of Uberlândia, Patos de Minas, MG, Brazil)
Session 5 - Sustainability, climate change & labels
- Molecular evidence of temperature decrease influence on coffee flower evocation
ANGELO Paula C. S. (Biotechnology Lab, Embrapa Café - IDR-Paraná, Londrina, PR, Brazil) - Screening of Limmu Coffee Accessions at the seedling stage for drought resistance under rain shelter conditions in Jimma, South West Ethiopia
ASEFA Addisu (Irrigation and water saving research, Jimma agricultural research center, jimma, Oromia, Ethiopia) - Payment for environmental services on coffee farms in Southeast Brazil
BORÉM Rosângela Alves Tristão (Department of Ecology and Conservation/ICN, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil) - Environmental Education and Coffee Production: a look at sustainability
BORÉM Rosângela Alves Tristão (Department of Ecology and Conservation/ICN, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil) - The Limits of Land Size: A Framework for Defining Smallholder
BROWN Taya (Del Fuego Project, Seattle, Washington, United States) - Agroclimatic suitability of the Coffee Arabica (Coffea arabica L) considering climate change scenarios
BRUNINI Orivaldo (Direction-CIIAGRO, Foundation to Support Agriculture Research, Campinas, Sao Paulo, Brazil) - Climate scenarios and agroclimatic suitability for the cultivation of robusta coffee (Coffee Canephora) and arabica coffee (Coffea arabica L) in the Republic of Angola
BRUNINI Orivaldo (Direction-CIIAGRO, Foundation to Support Agriculture Research, Campinas, Sao Paulo, Brasil) - From Farm to Cup: Integrating Climate Adaptation and Sustainability in Global Coffee Systems
DHAR Bablu (Mahidol University International College, Salaya, Nakhon Pathom, Thailand) - Does the consumer perception of aroma and flavor agree with the new Brazilian soluble coffee classification?
FARAH Adriana (Laboratório de Química e Bioatividade de Alimentos & NUPECAFÉ, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil) - Strengthening Extension System in Tanzania: Innovative Knowledge-Sharing Approaches for Improving coffee Productivity and production
MAGESA Marco (Technology transfer, Tanzania Coffee Research Institute, Kilimanjaro, Tanzania) - Exploring Digital Traceability in Tanzania’s Coffee Sector: Understanding Smallholder Farmers' Awareness, Readiness, and Enabling Factors
MAGESA Marco (Technology transfer, Tanzania Coffee Research Institute, Kilimanjaro, Tanzania) - Reducing carbon footprint in coffee farming; evaluation of soil physiochemical properties in selected farms in Kericho County, Kenya
MAYOLI Rose (Crop Physiology, KALRO-Coffee Research Institute, Ruiru, Kiambu, Kenya) - Exploring the future of coffee production on the Mt. Meru ecosystem, Tanzania
MBWAMBO Suzana (Tanzania Coffee Research Institute (TaCRI), Kilimanjaro, Tanzania) - Conservation to use: Genetic characterization of the National Ugandan Coffea canephora collection
NAKANWAGI Mildred Julian (National Agricultural Research Organisation, Mukono District, Uganda) - Toward climate-resilient and livelihood-enhancing coffee farming in Kenya: the role of isfm in regenerative agriculture – A REVIEW
ODENY Danstan (Agronomy, Kenya Agricultural and Livestock Research Organization - Coffee Res. Institute, Ruiru, Kiambu, Kenya) - Study of climate change in coffee growing regions, São Paulo, Brazil
PANTANO Angelica (Centro de Biossistemas Agrícolas, Instituto Agronômico - Campinas, SP, BR, Campinas, SP, Brazil) - Carbon payment strategies in coffee agroforests shape climate and biodiversity outcomes
PAPPO Emily (Migratory Bird Center, National Zoo and Conservation Biology Institute, Smithsonian Institution, Washington, DC, United States) - A Remote-Sensing-Based Bird Friendly Certification System
PAPPO Emily (Migratory Bird Center, National Zoo and Conservation Biology Institute, Smithsonian Institution, Washington, DC, United States) - Optimizing coffee shade trees for biodiversity
PAPPO Emily (Migratory Bird Center, National Zoo and Conservation Biology Institute, Smithsonian Institution, Washington, DC, United States) - Landscape composition influences the conservation value of shade coffee
PAPPO Emily (Migratory Bird Center, National Zoo and Conservation Biology Institute, Smithsonian Institution, Washington, DC, United States) - Sustainable intensification: how grafting boosts coffee production in Vietnam
PHAM Thuyen (Department of food and resource economics, University of Copenhagen, Frederiksberg, Denmark) - Use of geotechnology for monitoring land use and coverage in Brazilian Amazon’s main coffee growing region
RONQUIM Carlos (Department of Reserarch, Brazilian Agricultural Research Corporation (Embrapa), Campinas, São Paulo, Brazil) - Multi-Application Potential of Lipids Extracted from Coffee Silverskin Using Supercritical CO₂ Technique
SCAPUZZI Chiara (Department of Environmental Science and Policy, Università degli Studi di Milano, Milano, Italy) - Simulation of irrigation water requirements for Arabica coffee in traditional growing regions of São Paulo State, Brazil
SILVEIRA Jane (Center for Agricultural Biosystems And Post-Harvest, Agronomic Institute of Campinas, Campinas, SP, Brazil)
Session 6 - Biochemistry & biotechnology & composition of green coffee
- Establishing a relationship between cherry chemical composition and quality parameters in highly-fermented coffee samples
AMARAL Laurence (Federal University of Uberlandia, Patos de Minas, Minas gerais, Brazil) - Simultaneous analysis of caffeine, chlorogenic acids (5-CQA, 4-CQA, 3-CQA) and trigonelline by LC-MS-MS and implications of the metabolites in Arabica coffee cup quality
ATWIJUKIRE EVANS (National Coffee Research Institute, Mukono, Uganda) - Physicochemical Evaluation of Unripe Yellow Bourbon Coffee Treated with Nucoffee Versatians
BERTARINI Pedro (Faculty of Electrical Engineering, Federal University of Uberlândia, Patos de Minas, MG, Brazil) - Valorization of defective green coffee beans through pilot-scale extraction: phenolic and nutritional composition of concentrated extracts
CAMARGO Gisele Anne (PBIS - Integrated Biotechnology Platform for Healthy Ingredients, Institute of Food Technology, Campinas, SP, Brazil) - Development of an easy Molecular Approach for Adulteration Detection by Isothermal Amplification applied to 100% Arabica Coffee Authentication
CARVALHO REIS Bianca Cristina (Department of Biochemistry and Molecular Biology, Federal University of Viçosa (UFV), Viçosa, MG, Brazil) - Impact of terroir on alcohol formation in Paraíso variety coffees
DE SOUZA GOMES Matheus (Federal University of Uberlândia (UFU), Patos de Minas, Minas Gerais, Brazil) - Genetic diversity of Coffea canephora influences microbial dynamics during fermentation process
DOS SANTOS GOMES Willian (Coffee Design, Instituto Federal do Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil) - Major organic acids and sugars in kombuchas made with black tea, coffee cascara and leaves
FARAH Adriana (Lab de Química e Bioatividade de Alimentos e NUPECAFÉ, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil) - Chemical Characteristics, Antioxidant Activity in Coffee of Date Seeds
FEDALA Naziha (Ecole Supérieure des Sciences de l’Aliment et des Industries Agroalimentaires, ESSAIA, Algeria, Algiers, Algeria) - Impact of the use of selected yeast and bacteria in different processing methods, on the final aromatic profile of coffee
FONCHY-PENOT Evelyne (Fermentis, Marcq en Baroeul, France) - Differentiating Philippine Robusta Coffee Origins Using X-Ray Fluorescence-Based Elemental Profiling
GINES Krizzia Rae (The Graduate School, University of Santo Tomas, Manila, Philippines) - Chemical Composition of Raw Coffee Beans: Does It Vary Over the Crop Years?
GIOMO GERSON (Coffee Center, Agronomic Institute, Campinas, SP, Brazil) - Lactic acid production behavior during different post-harvest fermentation methods for arabica coffee fruits (cv. Tupi)
GOMES MATHEUS (Institute of Biotechnology - Campus Patos de Minas, Federal University of Uberlandia, Patos de Minas, MG, Brazil) - Exploring simple and industrially viable methods for extracting oil from spent coffee grounds: evaluation of extracts’ properties with economic feasibility analysis
HOSAHOLALU RAMESHA Preetham Gowda (Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy) - Isolation and characterization of linalyl UGTs from Coffea arabica
IDA Miho (Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan) - Coffee consortium with Havea brasiliensis influence of the level of shading on the chlorogenic acid isomers, physicochemical and mineral composition
MORAIS Heverly (IDR-Parana, Londrina, Parana, Brazil) - Toward the biochemical and sensory characterization of C. stenophylla in Côte d’Ivoire
NAVARINI Luciano (Jean Lorougnon Guédé University, Daloa, Côte d’Ivoire) - What’s Brewing? The coffee microbiome correlates to quality and cultivation management in Colombia
PAPPO Emily (Center for Conservation Genomics, Smithsonian National Zoo and Conservation Biology Institute, Washington, DC, United States) - Chemical composition of coffee from Ethiopia accessions for developing of specialty coffees
PEREIRA Luiz Filipe (IDR Paraná, Londrina, PR, Brazil) - Cascading Benefits of Coffee (Cabeco©): Social Responsibility, Regenerative Cosmetics, High Value Active Ingredients Cofoil© and Cofex© from Instant Coffee byproducts
PERRY David (Cabeco©, Sainghin en Mélantois, France) - Fruit detachment force in Ethiopian acessions of coffea arabica
SANTORO Patricia (Phytotechnics, Institute of Rural Development of Paraná, Londrina, Paraná, Brazil ) - Granulometry screen bean size in Ethiopian genotypes of coffea arabica
SANTORO Patricia (Phytotechnics, Institute of Rural Development of Paraná, Londrina, Paraná, Brazil) - Influence of Chemical Components of Raw Pulped Natural Coffee Beans on Beverage Quality
SANTORO Patrícia (Phytotchics, Instituto de desenvolvimento rural do Paraná, Londrina, PR, Brasil) - Chemical Composition of Green Coffee Beans and Their Influence on Beverage Quality
SANTORO Patricia Helena (Phytotechnies, Instituto de Desenvolvimento Rural do Paraná, Londrina, PR, Brazil) - Evaluation of aroma compounds of coffee pulp (Coffea arabica L.) fermented with commercial and indigenous yeasts
SUAREZ-QUIROZ Mirna-Leonor (Unidad de Investigación y Desarrollo en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Veracruz, Veracruz, México) - Chemical Markers of Association of Raw Coffee and Cup Quality: Evaluating Arabica Coffee Varieties Across São Paulo Farms
TERAMOTO Juliana (Phytochemistry Section, Agronomic Institute- IAC, Campinas, SP, Brazil)