2020 AGENDA + Program

AGENDA

THURSDAY | January 30
3:30 p.m.   Registration & Welcome Mixer                    Alumni Center
4:30 p.m.   Opening Remarks                                         Alumni Center   
5:30 p.m.   Dinner                                                Alumni Center          
7:00 p.m.   Coffee and Dessert Break                           RMI Lobby 
7:30 p.m. Session #1 RMI Sensory Theater

 

FRIDAY | January 31   
7:00 a.m.   Coffee Service & Continental Breakfast         RMI Lobby   
(Please take advantage of the full breakfast buffet at the Hyatt Place prior to heading over to the RMI)        
8:00 a.m.   Session #2                                             RMI Sensory Theater  
9:30 a.m.   Coffee Break                                                RMI Lobby         
10:00 a.m. Session #3                                            RMI Sensory Theater  
11:45 p.m. Lunch                                                         RMI Center        
1:00 p.m.   Session #4                                              RMI Sensory Theater  
2:30 p.m.   Coffee Break                                                 RMI Lobby         
3:00 p.m.  Session #5                                            RMI Sensory Theater  
4:30 p.m. Conversation and Coffee                            RMI Lobby        
7:30 p.m. Dinner Offsite Location

SATURDAY | February 1    
7:00 a.m.   Coffee Service & Continental Breakfast         RMI Lobby
(Please take advantage of the full breakfast buffet at the Hyatt Place prior to heading over to the RMI)        
8:00 a.m.   Session #6                                             RMI Sensory Theater         
9:30 a.m.   Coffee Break                                             RMI Lobby        
10:00 a.m. Session #7                                             RMI Sensory Theater  
11:45 a.m. Lunch                                                          Putah Creek Lodge     
1:00 p.m.   Session #8                                             RMI Sensory Theater  
2:30 p.m.   Coffee Break                                                 RMI Lobby
3:00 p.m.   Session #9                                              RMI Sensory Theater  
4:30 p.m. Closing Remarks RMI Sensory Theater

*This schedule is tentative. Please check back periodically for updates.

Program

 
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The Journey of Discovery from Cherry to Cup: A Multiphasic Approach
Sophia Zhang& Florac De Bruyn, Research Scientists, Vrije Universiteit Brussel, Nestlé Research

Every cup of coffee has a story behind. The entire coffee value chain leads the coffee from plantation to final cup through growing, post-harvest processing, roasting, and brewing. Along this journey, post-harvest processing converts the freshly harvested cherries to the green coffee beans, which are the primary trading form and the raw materials for roasting. In recent years, the role of post-harvest processing is brought to the spotlight as a well-recognized factor to change and improve the sensory profile of final cup. Coffee producers have also endeavoured to fine-tune the operational parameters to produce a satisfying green bean quality and delightful cupping experience. However, limited scientific knowledge is available to back up these practices and a better understanding of the mechanism is needed. Therefore, a systematic and comprehensive investigation of the post-harvest processing was performed through a multiphasic approach, namely the microbiological, metabolomic, and sensorial analyses. Through various coffee processing field experiments with different varieties and geographical locations, the roles of microorganisms and living coffee bean were elucidated at each step of the processing chain, especially during fermentation. Also, the potential impacts on coffee quality through switching the processing methods or alternating the processing parameters were clarified.

Learn More About Sophia Zhang

Sophia Jiyuan Zhang obtained her PhD degree in Bioengineering Sciences in Vrije Universiteit Brussel (Brussels, Belgium). Her PhD project, in collaboration with Nestlé Research, focused on the metabolomics of coffee post-harvest processing and its link to the coffee quality. Sophia has worked on multiple coffee plantations around the world to conduct coffee processing experiments. During her research, she applied multiple analytical techniques to target a wide range of chemical compounds, relating to coffee flavor generation, microbial activity, and plant metabolism.

Learn More About Florac De Bruyn

Florac De Bruyn is a microbiologist with a keen interest for spontaneous food fermentations. He obtained his PhD in Bioengineering Sciences at the Vrije Universiteit Brussel (Brussels, Belgium) through a bilateral collaboration with Nestlé Research. During his PhD, he explored post-harvest processing from a microbiological point of view and investigated the influence of the coffee-associated microbiome on cup quality. He had the opportunity to apply his skills in plantations around the world, dealing with different coffee varieties and processing methods."

 
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Titratable Acidity in Coffee
William Ristenpart, Professor,University of California, Davis & Mackenzie Batali, Graduate Student Researcher, University of California, Davis

Learn More About William Ristenpart

William Ristenpart is a Professor of Chemical Engineering at the University of California Davis. He received his Ph.D. from Princeton University and did his post-doctoral work at Harvard University. At UC Davis he developed the course "Design of Coffee: An Introduction to Chemical Engineering," which now teaches more than 2000 students per year. He is also the founding director of the U.C. Davis Coffee Center, the mission of which is to advance the state of research and education focused on the world’s most popular complex fluid.

Learn More About Mackenzie Batali

Mackenzie is a graduate student in the second year of a PhD at UC Davis, in the Food Science graduate group working with the UC Davis Coffee Center. Before attending UC Davis, she worked as a chemist at Emerald Kalama Chemical in flavor and fragrance R&D, which turned her interest towards sensory science, where she has been a part of the foundational sensory research at the UC Davis Coffee Center.

 
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The Science Behind the Flavor Wheel
Jean Xavier Guinard, Professor, University of California, Davis & Molly SpencerPostdoctoral Fellow, Monell Chemical Senses Center

The SCA Flavor wheel is a tool designed to unify the language around coffee flavor. This class describes the development and science behind the 2016 version of the wheel. Participants will learn how the World Coffee Research Sensory Lexicon was formed and how to use the lexicon alongside the wheel. Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary. This workshop is well-designed for anyone who wants to Improve the way they communicate within their company, with their vendors, and with other members of the supply chain.
ALLERGEN Warning: This workshop requires the tasting of actual foods, including, but not limited to: Nuts, peanuts, wheat and dairy. If you have a known allergy to any of these food products, you are likely to be at risk for an allergen exposure. There is a high risk of cross-contact with the allergens in this workshop due to the number of students attending. Please plan accordingly.

Learn More About Jean Xavier Guinard

Jean-Xavier Guinard is Professor of Sensory Science at the University of California, Davis. Trained as a food and agricultural engineer, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products. He teaches undergraduate, graduate and extension courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.

Learn More About Molly Spencer

Molly Spencer is a postdoctoral fellow at the Monell Chemical Senses Center in Philadelphia. She earned her B.S. in Food Science at North Carolina State University and her Ph.D. in Food Science (Sensory and Consumer Science) at the University of California, Davis. In the summer and fall of 2015, Molly was involved in a project with the Specialty Coffee Association to update the Coffee Taster’s Flavor Wheel. Her dissertation research explored sensory and culinary strategies for plant-based diets. Molly is still involved in research on both coffee and plant-based diets, and she firmly believes that pizza is the most balanced meal out there.

 
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Understanding Precision Control of Brewing
William Ristenpart, Professor, University of California, Davis& Andrew Cotter, Graduate Student Researcher, University of California, Davis

The session explores the world of flavor, how human sensory perception of it is used as a quality control system within the beverage and coffee industry. Common topics discussed relate to the control and standardisation of sensory perception, via training, reference materials and calibration systems. The use of sensory panels within the beverage industry with examples of common flavors and defects experienced. This session will explore common defects in coffee, and understand their chemical origins and ways to identify them, along with exercises in identification and understanding.

Learn More About William Ristenpart

William Ristenpart is a Professor of Chemical Engineering at the University of California Davis. He received his Ph.D. from Princeton University and did his post-doctoral work at Harvard University. At UC Davis he developed the course "Design of Coffee: An Introduction to Chemical Engineering," which now teaches more than 2000 students per year. He is also the founding director of the U.C. Davis Coffee Center, the mission of which is to advance the state of research and education focused on the world’s most popular complex fluid.

Learn More About Andrew Cotter

Coming Soon

 
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The Proposed Updated Coffee Brewing Control Chart
Mackenzie Batali, Graduate Student Researcher, UC Davis
William Ristenpart, Professor, University of California, Davis

Learn More About Mackenzie Batali

Mackenzie is a second year graduate student in Food Science and Technology at the University of California, Davis, focusing her research in coffee sensory analysis. Previously she received a chemistry degree from Lewis & Clark College in Portland, OR, and worked as a flavor chemist before transitioning into the coffee world. She has spoken previously about her work on coffee fractionation at ASIC 2018.

Learn More About William Ristenpart

William Ristenpart is the Joe and Essie Smith Professor of Chemical Engineering and the founding director of the Coffee Center at the University of California Davis. He received his Ph.D. from Princeton University and did his postdoctoral research at Harvard University. In 2012, Prof. Ristenpart co-developed ECH 1, “The Design of Coffee,” which is now the most popular elective general education course on campus, taught to over 1,500 students per year. His research expertise is in complex transport phenomena, with current research supported by the Specialty Coffee Association focusing on convective and diffusive mass transfer effects during brewing of coffee and their corresponding impact on quality.


Previous event Programming