ASIC 2025

SESSION 5

T2 - COFFEE PLANT SCIENCES-AGRONOMY: Sustainability

Chairs: TBC

• S5-KN - Environmental impacts of coffee, methodological bottlenecks and practical levers
  Cécile CHÉRON-BESSOU (Cirad, Montpellier, France)

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Oral presentations

• S5-O.01 - Eco-Efficient Coffee: Shade Regimes and Their Impact on Growth, Carbon Stock and Footprint in the Central Western Ghats
  Rudragouda CHANAVEERAGOUDRA (Agronomy, Central Coffee Research Institute, Wayanad, Kerala, India)

• S5-O.02 - Coffee – a troubled commodity with a wicked problem
  Aske Skovmand BOSSELMANN (Dep. of Food & Resource Economics, University of Copenhagen, Frederiksberg C, Denmark)

• S5-O.03 - Synergies and tradeoffs among carbon, biodiversity, and farm outcomes in coffee agroecosystems
  Emily PAPPO (Migratory Bird Center, National Zoo and Conservation Biology Institute, Smithsonian Institution, Washington, DC, United States)

• S5-O.04 - Regional-scale, process-based modelling of arabica coffee yields under future climate scenarios
  Raniero DELLA PERUTA (CMCC Foundation - Euro-Mediterranean Center on Climate Change, Lecce, Italy)

• S5-O.05 - Revaluing Knowledge: An Intersectional Perspective of Colombian Coffee Producers
  Katherine CANO (Institute of Sustainable Economic Development, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria)

Break

SESSION 6

T4 - COFFEE QUALITY: Chemistry

Chairs: TBC

Oral presentations

• S6-O.01 - EVOQUE - Molecular Echoes of Origin: Integrating Portable GC and QEPAS for Coffee Authentication
  Erica LIBERTO (Department of Drug Science and Technology, University of Torino, Torino, Italy)

• S6-O.02 - Comprehensive Evaluation of Liberica Coffee: A Comparative Study with Arabica and Robusta Using Targeted and Untargeted GC/MS Methods
  Luigi POISSON (NPTC Beverages Orbe, Société des Produits Nestlé S.A., Orbe, Vaud, Switzerland)

• S6-O.03 - Decoding the chemical drivers of acidity in arabica coffee using a flavoromics approach
  Agnese SANTANATOGLIA (Chemistry Interdisciplinary Project, ChIP, University of Camerino, Camerino, Italy)

• S6-O.04 - Mapping of the portioned coffee landscape: Molecular characterization and its relation to in-cup flavor
  Johannes POLSTER (Société des Produits Nestlé SA, Nestlé Product Technology Centre Beverage, Orbe, Switzerland)

• S6-O.05 - Volatile organic compounds as molecular markers for roasted coffee species discrimination
  Valentina LONZARICH (illycaffè spa, Trieste, Italy)

• S6-O.06 - Decoding Coffee’s Chemical Blueprint: Data-Driven Advances in Bioactive Ingredients Discovery and Flavor Quality
  Guilin HU (State Key Laboratory of Phytochemistry and Natural Medicines, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China)

Lunch

SESSION 7

T2 - COFFEE PLANT SCIENCES-AGRONOMY: Genetics / Coffee breeding

Chairs: TBC

• S7-KN - Improving the sustainability of coffee in the face of climate change by breeding new coffee varieties
  Benoit Georges BERTRAND (Asic, Paris, France)

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Oral presentations

• S7-O.01 - Development of a medium SNP marker Panel for arabica (Coffea Arabica L) coffee research
  Santos BARRERA LEMUS (World Coffee Research, Portland, Oregon, United States)

• S7-O.02 - Genome assembly of a Timor Hybrid tetraploid derivative and genome analysis of resistant varieties to coffee leaf rust
   Michele MORGANTE (University of Udine, Udine, Italy)

• S7-O.03 - Identification of genetic determinants of male sterility in Coffea arabica
   Eduardo BECHE (Nestlé Research, Tours, France)

• S7-O.04 - Impact of light intensity and temperature on yield components in interaction with Arabica cultivars
  Delphine MIEULET (AGAP Institute, CIRAD, Montpellier, France)

• S7-O.05 - Novel Mexican F1 hybrids with outstanding specialty coffee quality potential
  Noel ARRIETA-ESPINOZA (Research and Development, San Francisco Bay Coffee, Cartago, Costa Rica)

Break

SESSION 8

T3 - COFFEE PROCESSING: Green coffee process and fermentation / Roasting technology

T4 - COFFEE QUALITY: Chemistry and flavor / Quality prediction

Chairs: TBC

Oral presentations

• S8-O.01 - Jazzing up your end cup aroma profile with coffee by products: An enzymatic circular approach for flavor precursor generation
  Cyril MOCCAND (Department of Colloidal and Particle Systems, Nestlé Research, Lausanne, Vaud, Switzerland)

• S8-O.02 - Simulation of particle motion in coffee roasters using Computational Fluid Dynamics (CFD) and Discrete Element Method (DEM)
  Mark AL-SHEMMERI (R&D, JDE Peet's, Utrecht, Netherlands)

• S8-O.03 - Impact of drying method on the chemical composition of fermented natural coffee
  Flavio BOREM (Departamento de Engenharia Agrícola, Universidade Federal de Lavras, Lavras, MG, Brasil)

• S8-O.04 - Towards optimal control in coffee roasting: A hierarchical model-based approach
  Dennis PIERL (Institute of Automation Technology, University of Bremen, Bremen, Germany)

• S8-O.05 - Artificial intelligence for the prediction of consumer liking of coffee from sensory, physical and chemical data
   Jean-Xavier GUINARD (UC Davis Coffee Center & Department of Food Science and Technology, University of California, Davis, California, United States)

• S8-O.06 - Lipidomic Profiling Provides Insights on Arabica Coffee Flavor Diversity in Different Postharvest Processing Methods
  Zhenjia CHEN (Dehong Normal University, Mangshi, China)

• S8-O.07 - rECOBIOpack project: Circular Valorization of Coffee Silverskin for Functional Packaging
  Stefania MARZORATI (University of Milan, Milano, Italy)

• S8-O.08 - Understanding the impact of citizen-collected data on smartphone monitoring of coffee produtction
  Juan Camilo RIVERA-PALACIO (Research Area 4 ‘Simulation and Data Science’, Leibniz-Centre for Agricultural Landscape Research (ZALF) e.V., Müncheberg, Brandenburg, Germany)

ASIC General Assembly