ASIC 2023

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

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