Recording Session S7 & Session S6
* Board members
Keynote lecturer & Oral presentations
Session 7: Roasted coffee Technology & Processing
Chairs: Robert Farr* & Chen Zhenjia
S7-KN - Expanding the flavour space of coffee: Impact of Species, Processing and Roasting
Opitz Sebastian E. W. (Analytical Chemistry unit and Coffee Excellence Center, Zurich University of Applied Sciences, Waedenswil, Switzerland)
- Controllability of the coffee roasting process
Botha Cila (School of Chemical and Minerals Engineering, North-West University, Potchefstroom, South Africa) - Physical and Chemical Responses of Robusta Coffee Beans to Superheated Steam Roasting
Severini Carla (Department DAFNE - Lab of Emerging Technology and Food Formulation, University of Foggia, Foggia, Italy) - Digital Twin-Assisted Optimization of the Coffee Roasting Process
Tück Sebastian (Research and Innovation, PROBAT AG, Emmerich am Rhein, Germany) - A new rugged photoionization mass spectrometer for on-line process analysis in industrial coffee roasting
Zimmermann Ralf (Chair of Analytical Chemistry, University of Rostock, Rostock, Germany)
- Questions / Answers
Keynote lecturer & Oral presentations
Session 6: Biochemistry & Biotechnology of green coffee
Chairs: Luciano Navarini* & Valérie Leloup*
- S6-KN - Transmuting coffee by-products into eatable and non-eatable products
Adriana Farah (Rio, Brazil)
- Prevalence of mycotoxigenic fungi and Ochratoxin A in green coffee beans (Coffea arabica L.)
Hagos Legese (Ethiopian Institute of Agricultural Research, Addis Abeba, Ethiopia) - Oligosaccharides and Cyclitols derivatives in green Coffea arabica from different geographical origins
De Angelis Elisabetta (Aromalab AREA Science Park, illycaffè spa, Trieste, Italy)
- Extract Chilling
Chahan Yeretzian (Zurich University of Applied Sciences, Zhaw Wädenswil, Switzerland)
- Questions / Answers