List of e-posters - S7-S8-S9
Session 7 - Roasted coffee technology & processing
Application of a research engineering approach to map the physical capabilities of an automated production roaster
AL-SHEMMERI Mark (R&D, JDE Peet's, Utrecht, Netherlands)- Organic acids in specialty soluble arabic coffee from Cerrado Mineiro: Indicators of quality and sensory potential
DINIZ SANTOS Líbia (Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, Minas Gerais, Brazil) - Coffee – and what else? Are we ready for alternatives?
GLOESS Alexia N. (Coffee enthusiast, Richterswil, Switzerland) - Use of artificial intelligence (AI) in coffee roasting facilities
KOZIOROWSKI Thomas (Probat SE, Emmerich am Rhein, Germany) - Morphological analysis of Coffea arabica beans roasted by different industrial processes using synchrotron X-ray computed microtomography
NAVARINI Luciano (illycaffè spa, Trieste, Italy) - Comparison of Coffee Roasting using Hydrogen, Electric and Natural Gas Powered Roasters
SMRKE Samo (Zurich University of Applied Sciences, Wädenswil, Switzerland) - Influence of Pre-roasting and Re-roasting on the Physicochemical Properties and Sensory Quality of Arabie Coffee Beans
TAROH Suzuki (Life and environmental science, Univesity of Tsukuba, Tsukuba, Ibaraki, Japan) - Dynamic System Identification of Industrial Coffee Roasters: A Case Study
TÜCK Sebastian (Research & Innovation, Probat SE, Emmerich am Rhein, Germany)
Session 8 - Coffee chemistry & sensory sciences
- Breeding for Improved Coffee Quality
BELCHIOR Veronica (World Coffee Research, Portland, Oregon, United States) - Chemical Characterization of Soils and Coffea arabica Farm Coffees and Their Relationship with Sensory Quality
DA SILVA OLIVEIRA Emanuele Catarina (Campus Vila Velha, Federal Institute of Espírito Santo, Vila Velha, ES, Brazil) - Changes in the chemical and sensory profile of Coffea arabica prepared by infusion and filtration at different temperatures
DA SILVA OLIVEIRA Emanuele Catarina (Campus Vila Velha, Federal Institute of Espírito Santo, Vila Velha, ES, Brazil) - Evaluation of the chemical composition volatile and non-volatile coffee conilon harvested at different times of the season
DE FRANÇA SCHAFFEL Izabela (Federal University of Espírito Santo (Ufes), Vitória, ES, Brazil) - Influence of water characteristics on the chemical profile and sensory attributes of coffee
DE SOUZA FIM Tainara (Coffee Design, Instituto Federal do Espírito Santo, Venda Nova do Imigrante, ES, Brazil) - Exploring Cross-Modal Sensory Experiences in Flavour Perception
DEDYK Zuzanna (Systems Neuroscience Lab, Champalimaud Centre for the Unknown, Lisboa, Portugal) - Phenolic Compounds in Arabica Coffee via Submerged Fermentation
DINIZ SANTOS Libia (Federal University of Uberlândia, Patos de Minas, Minas Gerais, Brazil) - Sensory Enhancement of Arabica Coffee via Controlled Submerged Fermentation with Saccharomyces cerevisiae
DO AMARAL Laurence Rodriges (Laboratory of Bioinformatics and Molecular Analysis, Federal University of Uberlandia, Patos de Minas, MG, Brazil) - Volatile and sensory profiles of Coffea canephora flowers and infusions
FARAH Adriana (Food Chemistry and Bioactivity Lab & NUPECAFÉ, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil) - Hybrid Coffee: A Sustainable Flavour-First Approach to Coffee Innovation
FISK Ian (International Flavour Research Centre, University of Nottingham, Nottingham, United Kingdom) - Spectroscopic Data Fusion to Investigate the Chemical Influence on the Quality of Coffea canephora
FRINHANI Roberta (Departament of chemintry, Federal University of Espírito Santo, Vitória, ES, Brazil) - Study on furanic acids found in coffee brew
FUKUI Yasuhiro (T. HASEGAWA. CO.,LTD., Nakahara-ku, Kawasaki-shi, Kanagawa, Japan) - Which coffee would go well with this food? A consumer research on the appropriateness of coffee and food pairing
GUINARD Jean-Xavier (UC Davis Coffee Center & Department of Food Science and Technology, University of California, Davis, Davis, California, United States) - Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics
HATAKEYAMA Shinichiro (Food Research & Development Institute, Morinaga Milk Industry Co.,Ltd., Zama, Kanagawa, Japan) - Computer vision based on GCxGC-MS/FID for Coffee origin authentication
LIBERTO Erica (Department of Drug Science and Technology, University of Torino, Torino, Italy) - How do you drink your coffee? - The effect of consumption style on sensory perception and liking
LIM Lik Xian (UC Davis Coffee Center, University of California, Davis, Davis, California, United States) - From Rocks To Roasts: Adapting Pore-scale Imaging and Multi-phase Reactive Flow Physics to Optimise Coffee Extraction
MENKE Hannah P (Heriot-Watt University, Edinburgh, United Kingdom) - Effect of roasting conditions on coffee surface chemistry, wettability and extraction performance
MILLER Franz (Anton Paar GmbH, Graz, Austria) - Effects of Powdered Sugar Content on the Aroma of Coffee-Based Confectionery
NAKAGAWA Mao (R&D Department, UCC Ueshima Coffee Co., Ltd., Kobe, Hyogo, Japan) - Valorisation of spent coffee grounds for double emulsion-based oil preservation
PETRONILHO Sílvia (LAQV/REQUIMTE & CICECO, Department of Materials and Ceramic Engineering, University of Aveiro, Aveiro, Portugal) - Influence of Particle Size on Color of R&G Coffee
PIETSCH Arne (MW Food Processing, Technische Hochschule Luebeck, Luebeck, Schleswig-Holstein, Germany) - An exploration of the impact of mendophytic fungi from Yunnan Arabica coffee on its flavor
QIU Minghua (State Key Laboratory of Phytochemistry and Natural Medicines, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China) - A fluorescent complex of caffeine and ellagic acid
RANGANATH Akshay (Department of chemical and pharmaceutical science, University of Trieste, Trieste, Friuli Venezia Giulia, Italy) - Influence of geographical origin, post-harvest processing and brewing methods onquercetin derivatives in roasted arabica coffee
SANTANATOGLIA Agnese (Chemistry Interdisciplinary Project, ChIP, University of Camerino, Camerino, Italy) - Fruit Maturation in Coffea arabica: Relationship with Physical Bean Quality, Sensory Attributes of the Beverage, and Productive Yield
SANTORO Patricia Helena (Instituto de Desenvolvimento Rural do Paraná, Londrina, PR, Brazil) - Chemical Composition of Specialty Coffees From the Southern Brazil Women Contest
SANTORO Patricia (Phytotechnics, Instituto de Desenvolvimento Rural do Paraná, Londrina, PR, Brazil) - Sustainable Packaging from Coffee Silverskin: Development of Cellulose-Based Films
SCAPUZZI Chiara (Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy) - Synthesis of carboxylic acid-5-hydroxytryptamides with saturated, unsaturated or hydroxy fatty acids
SPEER Karl (Food Chemistry, Technical University, Dresden, Germany) - Elucidating the Reaction Pathways of Chlorogenic Acid Isomers Induced by Roasting
TAKAHASHI Rei (Ajinomoto AGF, INC., Kawasaki, Kanagawa, Japan) - Exploring the effect of fermentation temperature and duration on sensory characteristics of dry processed coffee
WAGIKONDI KATHURIMA Cecilia (Kenya Agricultural & Livestock Research Organization, Coffee Research Institute, Ruiru, Kenya) - Correlation and Path Coefficient Analyses for Quality Attributes in Ethiopian Coffee (coffea arabica L.) Landraces
WELDEMICHAEL Getachew (coffee agronomy, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia) - Development of terms to measure consumer emotions associated with milk coffee and evaluation of flavor characteristics and emotions with chilled milk coffee beverages
YOSHIHARA Daisho (Food Research & Development Institute, Morinaga Milk Industry Co., Ltd., Zama, Kanagawa, Japan)
Session 9 - Health & safety, consumption, quality & trends
- Coffee silverskin potential in the prevention of metabolic syndrome: effects upon Caco-2, HepG2, and 3T3-L1 cells
BARRETO PEIXOTO Juliana (REQUIMTE/LAQV, Dep. of Chemical Sciences, Fac. of Pharmacy, University of Porto, Porto, Portugal) - Pilot-Scale Extraction of Phenolics from Defective Green Coffee Beans: Food Safety Assessment of a Functional Ingredient
CAMARGO Gisele Anne (PBIS - Integrated Biotechnology Platform for Healthy Ingredients, Institute of Food Technology (ITAL), Campinas, SP, Brazil) - In vitro human colonic fermentation of coffee arabinogalactan and melanoidin-rich fractions
CORETA-GOMES Filipe Manuel (Chemistry, Universidade de Aveiro, LAQV&REQUIMTE Research Unit, Aveiro, Portugal) - The conilon coffee plant (seeds, husks and leaves) and its numerous possibilities in the food and pharmaceutical industries
FARAH Adriana (Food Chemistry and Bioactivity Laboratory & NUPECAFÉ, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil) - Influence of label information on the acceptance of an acrylamide-reduced coffee by consumers in the city of Rio de Janeiro, Brazil
FARAH Adriana (Lab de Química e Bioatividade de Alimentos & NUPECAFÉ, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil) - Continuous Intake of Coffee-Derived Trigonelline Improves Resting Energy Expenditure in People with High Body Mass Index
IWAI Kazuya (R&D Department, UCC Ueshima Coffee Co., Ltd., Kobe-shi, Hyogo, Japan) - The use of a novel amidase to reduce acrylamide levels in soluble coffee extracts directly during coffee processing
JAIME HUERFANO Juliet (R&D, ANKA Angewandte Kaffeetechnologie GmbH, Bremen, Germany) - An Investigation of Coffee and Tea Consumption Habits: A Sample Survey in Algeria
MOKHTARI Moussa (Unité de Recherché en Analyses physico-Chimiques des Milieux Fluides et Sols, Centre de Recherche Scientifique et Technique en Analyse Physico-Chimique, Algiers, Algeria) - Regionalized Diagnosis of the Geographical Indications of “Paulista” Coffees
PEREIRA Sergio Parreiras (Center for Advanced Studies in Economics, Instituto Agronômico - IAC, São Paulo, SP, Brazil) - Coffee Museums' Alliance: a Vehicle for Horizontal Spreading of Vertical Information about Coffee Culture
PETRACCO Marino (Scientific Referee, Associazione Museo del Caffè, Trieste, TS, Italy) - Bioactive compounds of coffee. Health claims and optimized consumption
PINTÃO Ana Maria (CiiEM, AgriFood, Bioeconomy and Environment, Egas Moniz School of Health and Science, Caparica, Portugal) - Antidiabetic effect of GPAD from Coffee and its Mechanism
QIU Minghua (State Key Laboratory of Phytochemistry and Natural Medicines, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China) - In vitro gastrointestinal digestion of Coffea arabica leaf tea and kombucha: effects on chemical composition and anti-inflammatory potential
TREVISAN Maria (Natural Products and Biotechnology, Federal Ceará University, Fortaleza, Ceará, Brazil) - Effect of hemodialysis wastewater quality improvement by adsorption of free chlorine and bromide ions by carbonized coffee grou
TSUJI Yoshihiro (Department of Medical Engineering, Faculty of Medical Sciences Technology, Morinomiya University of Medical Sciences, Osaka, Japan)