Coffee Center Research Conference
Coffee is the world’s favorite beverage and thus presents a major opportunity to expand its value to consumers especially in regard to product quality, diversity, environmental sustainability and health properties.
The University of California, Davis, the world’s leading agriculture and food institution, has assembled the highest caliber team of researchers with a proven track record to tackle high vision projects in partnerships with all levels of the food industry in order to realize and capitalize coffee’s potential.
On March 11, the UC Davis Coffee Center hosted a one day conference to catalyze those partnerships. The conference goals are to examine the synergies between university research and every step in the coffee pipeline, from the genetics of coffee plants to the energy efficiency of roasting beans, from the health impacts of coffee consumption to the ingredient opportunities of coffee byproducts.
The Coffee Center Research Conference features a multi-disciplinary lineup of speakers from across UC Davis to facilitate coffee industry outreach. The conference outlined the future of coffee research from the following speakers:
- Juan Medrano, Ph.D., Professor, Department of Animal Science, UC Davis
- Carlito Lebrilla, Ph.D., Professor, Department of Chemistry, UC Davis
- Bruce German, Ph.D., Professor, Department of Food Science & Technology, UC Davis
- David Mills, Ph.D., Professor, Department of Food Science & Technology and Viticulture & Enology, UC Davis
- Daniela Barile, Ph.D., Assistant Professor, Department of Food Science & Technology, UC Davis
- William Ristenpart, Ph.D., Joe and Essie Smith Endowed Chair, Department of Chemical Engineering & Materials Science, UC Davis
- Carolyn Slupsky, Ph.D., Associate Professor and Nutritionist, Departments of Nutrition and Food Science & Technology, UC Davis
- Hildegarde Heymann, Ph.D., Professor, Department of Viticulture & Enology, UC Davis