Program 

Florian-Waldeck-Saal im Zeughaus | Reiss-Engelhorn-Museum (REM)

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9:00 Introduction

9:10 Welcome Address 



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9:20 SESSION 1 

Future Landscape of Multiple Coffee Species 
(Session Chair: Steffen Schwarz)


  1. Genetic Material Exchange: Key for the Past, Present and the Future of Coffee Cultivars Improvement.
    Christophe Montagnon 
  2. Beyond the Orthodoxy: An Overview of the Potential of 'Other' Coffee Species for Crop Use and their Associated Challenges
    Aaron P. Davis 
  3. Wild Coffea Species: An Endangered Treasure for the Improvement of Cultivated Coffee Trees
    Romain Guyot, Laura Gonzalez, Rickarlos Bezandry 
  4.  TBA

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10:30 Coffee Break
with Rare Species Cup Tasting and Live Research Project
on Sensory Coffee Preference Testing

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11:30 SESSION 2 

Coffee Production’s Environmental Footprint
and Addressing EU Deforestation Regulation (EUDR) 

(Session Chair: Massimiliano Fabian)


  1. A New Approach to Detecting Deforestation
    David Browning 
  1. EUDR Coffee Check: A Platform to Support the Coffee Sector to Become EUDR Compliant
    Pia Rothe, Ilknur Celik Schoreels, Phuntsho Phuntsho, Jan Henke 
  2. Coffee + AI = Successfully Addressing EUDR
    Mirko Ilowski 
  3. Pathways to Achieving Net Zero in Coffee Agriculture: Long-term Strategies for Emission Reductions
    Wisse ten Bosch, Simon Fox 

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 12:50 Lunch break

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14:00 SESSION 3 

Advancements in Coffee Preparation and Business:
A Journey from Roasting to the Perfect Café Crème 

(Session Chair: Dirk W. Lachenmeier) 


  1. Freshly Roasted Coffee Reevaluated: Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience
    Yves Clément Zimmermann, Steffen Schwarz (20 min) 
  2. Enhancing Competitiveness of Coffee Growers in Ituango, Colombia, through Science, Technology, and Innovation:
    “The Coffee Grower's Laboratory Initiative"
    Marcela Martínez Castaño, Luis Esteban Pérez Pérez, Deisy Johana Gómez Quintero, Cecilia Gallardo Cabrera, Juliana Rojas Gallardo, María Alexandra Quirama Rivera, Gabriela Sánchez Betancur, Edilson Alexis Zapata Uribe, Claudia Patricia Posso Carvajal, Diana María Tabares Guevara, Andres Julián Tobón Agudelo, Juan Camilo Zambrano Sánchez, Juan Camilo Lopera Idarraga (20 min) 
  3. Regional Variations in Italian Coffee Culture: Historical Influences and Contemporary Preferences for Robusta-Arabica Blends
    Mariano Peluso (20 min)  


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15:00 Coffee break 

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15:45 SESSION 4

Coffee and Health:
Exploring the Nutritional Impacts, Benefits, and Health Claim Substantiation 

(Session Chair: Maria Dolores del Castillo) 


  1. Designing Coffee for Health
    Adriana Farah  
  2. Coffee Components and By-Products for Brain-Gut Axis Health
    Raquel Abalo  
  3. Unrevealing the Risk of the Coffee Consumption Associated with the Presence of Acrylamide.
    A Study on its Bioaccessibility

    Marta Mesias, Cristina Delgado-Andrade, Francisco J Morales
  4. Decoding Coffee Cardiometabolic Potential: Structure-Health Function Relationships
    Filipe Manuel Coreta-Gomes 

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17:00 End of day 1 

19:00 Corporate night on invitation 

Florian-Waldeck-Saal im Zeughaus | Reiss-Engelhorn-Museum (REM)


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9:00
 SESSION 5


Coffee in Transition 
(Session Chair: Steffen Schwarz)

  1. Coffee Challenges 2024
    Massimiliano Fabian 
  2. Managing Cancer Risk from Very Hot Beverages:
    Revisiting Coffee Serving Temperatures in the Industry
    Dirk W. Lachenmeier, Jéssika Morgado, Alessandro M. Batista, Adriana Farah 
  3. The Need of Coffee Companies for Disruption to Stay in the Market
    Holger Preibisch 

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10:00 CEO Think tank session – Brewing the Future  
(Session Chair: Yves Zimmermann)

Round-Table Discussion #1 
CEOs Coffee Machines

Round-Table Discussion #2 
CEOs Roasters


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11:00
Coffee break with Rare Species Cup Tasting and Live Research Project
on Sensory Coffee Preference Testing 

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11:30 SESSION 6

Sustainable Utilization of Coffee By-Products:
Challenges and Opportunities 
(Session Chair: Adriana Farah)

  1. 5S Instant Cascara for a Sustainable Health
    Maria Dolores del Castillo 
  2. Repurposing Fresh Coffee Husk into High-Nutritional-Value Fruit Spreads
    Catalina Acuña-Gutiérrez, Anne Schlösinger, Alice-Jacqueline Reineke, Víctor M. Jiménez, Tania Chacón-Ordóñez, Oscar Acosta, Joachim Müller 
  3. Evaluation of Coffee Cherry Flour as a High-Fiber Ingredient in Pastries
    Alice-Jacqueline Reineke, Kristin Stadelmeyer, Catalina Acuña-Gutiérrez, Víctor M. Jiménez, Tania Chacón, Oscar Acosta, Joachim Müller 
  4. Coffee Leaves Valorization Through a Metabolomic Approach
    Davide Rovelli, Ada Nucci, Bianca Serito, Chiara Dall'Asta 

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12:50 Kaldi Award 

(Session Chair: Steffen Schwarz)

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 13:20 Lunch break

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14:00 SESSION 7 


Advancing Fermentation Techniques,
Enhancing Processing Methods, and Green Bean Treatment 
(Session Chair: Christophe Montagnon)


  1. Metabolomic Profiling of Cultured-Yeast and Spontaneously Fermented Coffees
    Catherine Kiefer, Steffen Schwarz, Sascha Rohn, Philipp Weller  
  2. A New Post-Harvest Process of Upgrading Coffea canephora (Robusta)  
    Ernest George Mhlanga 
  3. Dichloromethane in EU Retail R&G Decaffeinated Coffee Samples
    and Its Mass Transfer into Various Selected Decaf Beverages Subsequent to Extraction
    Massimiliano Max Fabian, Oliver Süße-Herrmann, Gregory McGaffin, Johannes Hielscher

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15:00 Coffee break 

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15:30 SESSION 8 

 

Coffee Research: From Screening Methods to Sensory Profiles 
(Session Chair: Dirk W. Lachenmeier) 


  1. Non-Target Screening Approaches in Coffee Research–Opportunities and Challenges
    Stefan Bieber, Thomas Letzel, Philipp Weller 
  2. Multi-Omics and Sensory Analysis of Coffea canephora:
    Assessing the Impact of Roasting Speed on Safety and Energy Efficiency
    Sara Triachini, Pier Paolo Becchi, Terenzio Bertuzzi,
    Ettore Capri, Mario Gabrielli, Luigi Lucini, Fosca Vezzulli 
  3. Mozambioside Degrades During Coffee Roasting
    into Newly Identified Pyrolysis Compounds with Lower Activation Thresholds for Bitter Receptors
    Coline Bichlmaier, Antonella Di Pizio, Maik Behrens, Roman Lang 
  4. Determination of Chlorogenic Acid,
    Caffeine and Antioxidant Capacities in Turkish-Style Coffee Bean Samples
    Haydar Özpınar, Johanna Rebekka Morche, Harshadrai M. Rawel 
  5. Democratizing Coffee Genetics: Outcomes of The “Coffee Genetic Discovery” Project
    Christophe Montagnon, Bianca Serito
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17:10 Closing Remarks 
17:30 End of conference

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Virtual Bonus SESSION : 

Regulatory, Safety, and Quality Aspects of Coffee and Coffee By-Products 

The virtual presentations are available on
 https://sciforum.net/event/ICC2024/submissions/view
Participants are encouraged to interconnect with the authors using the “Comment” feature on Sciforum. 

  1. Caffeine Crystal Growth on Roasted Coffee Beans Misidentified as Biological Spoilage​
    Francisco Velazquez Escobar, Reem Rushidan, Amer Ba Shuaib 
  2. Surveillance of Unregulated Caffeine Health Claims on Coffee and Other Foods–A Market Analysis​​
    Katharina Höfflin, Veronika Kurz, Yvonne Köder, Kristina Schmied,
    Verena Bock, Ann-Kathrin Kull, Dirk W. Lachenmeier 
  3. Valorizing Coffee Grounds: Bioactive Compounds and Innovative Technologies for Industrial By-Product Utilization​
    Jamal Ayour 
  4. Comprehensive Update on European Union Labeling Standards
    for Coffee and Its By-Products
    Ann-Kathrin Kull, Dirk W. Lachenmeier 
  5. Navigating Climate Challenges: Strategic Spatial Modelling as a Proposal to Prepare for Robusta Coffee Plantations in Colombia 
    Diego Alejandro Salinas-Velandia, William Andres Cardona, Carlos Eduardo Gonzalez Orozco, Gustavo Alfonso Araujo‑Carrillo4, Jarrod Kath, Eric Rahn, Vivekananda Mittahalli Byrareddy
  6. Acrylamide Levels and Associated Health Risks in Traditional Arabic Coffee Roasts
    Carmen Breitling-Utzmann, Steffen Schwarz, Dirk W. Lachenmeier

Event Chairs



Dr. Dirk W. Lachenmeier

Chemical and Veterinary Investigation Agency Karlsruhe, Germany

Prof. Dr. María Dolores del Castillo 

Spanish National Research Council,
Madrid, Spain

Dr. Massimiliano Fabian

Demus, Trieste, Italy

Prof. Dr. Adriana Farah

Federal University of Rio de Janeiro, 
Brazil

Dr. Christophe Montagnon 

RD2 Vision, Valflaunès, France

Dr. Steffen Schwarz

Coffee Consulate, Mannheim, Germany

Prof. Dr.
Yves C. Zimmermann

 Heilbronn University, Heilbronn,
Germany

  

  


Keynotes



Prof. Dr. Raquel Abalo

University Rey Juan Carlos  

David Browning

Enveritas Inc

Dr. Filipe Manuel
Coreta-Gomes

Aveiro University, University of Coimbra    


Dr. Aaron P. Davis

URoyal Botanic Gardens, Kew  

Dr. Romain Guyot

Institut de Recherche pour le Developpement, Université de Montpellier

Mirko Ilowski 

Bitech AG / M-IDEA.consulting

Dr. Marta Mesías

Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain, Estación Experimental del Zaidín (EEZ, CSIC),Granada, Spain  

Mariano Peluso

CoffeeBI

Holger Preibisch

German Coffee Association


Speakers



Dr. Catalina
Acuña-Gutiérrez

Universidad de Costa Rica  

Coline Bichlmaier

Leibniz Institute for Food Systems Biology/TU Munich   


Dr. Stefan Bieber

Universidad de Costa Rica  

Wisse ten Bosch

JDE Peet's N.V.

Catherine Kiefer

Hochschule Mannheim   


Ann-Kathrin Kull

CVUA Karlsruhe, Germany  

Marcela Martínez Castaño

University of Antioquia

Ernest George Mhlanga

Bioroots ApS, Denmark   


Prof. Dr. Haydar Özpınar

İstanbul Aydın Üniversitesi 

Alice-Jacqueline Reineke

University of Hohenheim

Pia Rothe

GRAS Global Risk Assessment Services GmbH


Davide Rovelli

Department of Food and Drug, Parma  

Sara Triachini 
Università Cattolica del Sacro Cuore   

Dr. Francisco Velazquez Escobari

Camel Step Co.