ASIC 2025

SESSION 1

T1 - COFFEE AND HEALTH

Chairs: TBC

• S1-KN - Coffee and Health: a Critical Review
  Richard STADLER (Nestle SA, Lausanne, Switzerland)

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Oral presentations

• S1-O.01 - Glycemic Respones to Coffee Roast Level Vary Based on Timing and Carbohydrate Source: A Randomized Clinical Trial
  Gabriel HARRIS (Food, Bioprocessing, and Nutrition Sciences, NC State University, Raleigh, NC, United States)

• S1-O.02 - Effects of Intake of Coffee Cherry Pulp Extract on the Cognitive Function Decline with Aging in Japanese Subjects
  Kazuya IWAI (R&D Department, UCC Ueshima Coffee Co., Ltd., Kobe-shi, Hyogo, Japan)

• S1-O.03 - From Bean to Benefit: How Coffee Roasting Shapes α-Glucosidase Inhibition, Phenolic Bioaccessibility, and Anti-Inflammatory Activity
  Marilisa ALONGI (Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy)

• S1-O.04 - Coffee and well-being across different age groups
  Andrew SMITH (School of Psychology, Cardiff University, Cardiff, Wales, United Kingdom)

• S1-O.05 - Coffee – and what else? Are we ready for alternatives?
  Alexia N. GLOESS (Coffee enthusiast, Richterswil, Switzerland)

Break

SESSION 2

T1 - COFFEE AND HEALTH

T2 - COFFEE QUALITY: Prediction

Chairs: TBC

• S2-KN - Impact of coffee consumption on aging
  Rodrigo CUNHA (Faculty of Medicine, University of Coimbra, Coimbra, Portugal)

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Oral presentations

• S2-O.01 - Coffee Beans Quality Assessment using Near Infra-red Spectroscopy and Machine Learning Methods
   Merkeb GETACHEW (Jimma University, Jimma, Ethiopia)

• S2-O.02 - Utilizing Machine Learning to Predict Coffee Taste and Sensory Attributes from GC-MS Aroma Analysis
  Dan GOLDMAN (Coffee Technology Center, Strauss Coffee, Lod, Israel)

• S2-O.03 - At-site Coffee Roasting Process Control by a Novel Rugged Photoionization Mass Spectrometer for On-Line Real-Time Prediction of Antioxidant Capacity and Sensory Attribute
  Ralf ZIMMERMANN (Insitute of Chemistry, University of Rostock, Rostock, DE)

Lunch

SESSION 3

T3 - COFFEE PROCESSING: Process

Chairs: TBC

• S3-KN - Spatial mapping of metabolites in coffee: Roots and beans under the molecular lens
  Andrew SMITH (Proteomics and Metabolomics Unit, University of Milano-Bicocca, Vedano al Lambro, Italy)

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Oral presentations

• S3-O.01 - The Influence of Biostimulants on Flavor Quality in Coffea arabica: A Study on the Relationships Among Chemical Composition, Volatile Compounds, and Sensory Attributes
  Chuan LEE (Flavor Quality Lab, CH Biotech R&D Co., LTD., Nantou County, Taiwan)

• S3-O.02 - Enhancing Coffee Flavor Complexity through Yeast Fermentation and Enzymatic Biotransformation Using Aspergillus oryzae
  Rasool KHAN AMINI (Life and environmental science, Univesity of Tsukuba, Tsukuba, Ibaraki-ken, Japan)

• S3-O.03 - Impact of anaerobic fermentation on coffee quality - a study from Kenya
  Sebastian Ed Wieland OPITZ (Zurich University of Applied Sciences, Wädenswil, Switzerland)

• S3-O.04 - Optimization of coffee fruit cascara pectic polysaccharides extraction using microwave-assisted processing for developing antioxidant and flexible bioplastics
  Cláudia P. PASSOS (LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal)

• S3-O.05 - Large-scale assessment of pesticide residues in coffee and soil of contrasted Coffea arabica and C. canephora cropping systems in four countries
   Luc VILLAIN (UMR DIADE, CIRAD, Turrialba, Cartago, Costa Rica)

Break

SESSION 4 - POSTER

ASIC Board meeting