Plant, Pathology & Protection
Introduction to the Biology and Evolution of Rust Fungi and the Coffee Leaf Rust Pathogen
M. Catherine Aime
Professor and Director of the Arthur and Kriebel Herbaria, Purdue University
Dr. M. Catherine Aime earned her doctorate in Biology from Virginia Polytechnic Institute and State University in 2001 and completed her postdoctoral research at the University of Oxford in the United Kingdom. She worked for four years as a research molecular biologist with the USDA-ARS, Systematic Botany and Mycology Lab in Beltsville, MD and then four years at Louisiana State University, before moving to Purdue University in West Lafayette, IN, as Professor of Mycology and Director of the Arthur and Kriebel Herbaria. Dr. Aime is one of the world’s foremost experts on the biology and evolution of rust fungi and has published more than 150 peer-reviewed papers. Additionally, the Aime Lab researches the biology and ecology of tropical fungi, leading to the establishment of long-term remote field projects in Cameroon and Guyana and the discovery and description of hundreds of new species. Cathie is a Fellow of the Mycological Society of America, the Explorer’s Club, and the Linnaean Society of London, served in the past as an officer of the Mycological Society of America and Managing Editor of the journal Mycologia, and is currently a Purdue University Faculty Scholar.
Growth and Metabolic Plasticity of Photosynthetic Organisms
Dr., NUI Galway
Ronan Sulpice is working at NUI Galway and his current research in the Plant Systems Biology Lab focuses on photosynthate usage of photosynthetic organisms using cutting-edge methodologies in metabolomics, genetics and bioinformatic. His lab is interested in the study of the coordination of primary metabolism and growth using environmental and / or genetic perturbations, with significant translation pathways into crops.
Consumption & Health
Caffeine Metabolism: Why Are We All So Different?
Astrid NEHLIG, PhD.
Research Director, INSERM U 1129
Astrid NEHLIG, Ph.D., earned her Ph.D. degrees in physiology and functional neurochemistry at the University of Nancy, France. She holds presently an emeritus Research director position at the French Medical Research Institute, INSERM in Paris/Strasbourg. Her main research interests are brain metabolism, brain development, epilepsy, plus coffee and on health. She has authored or co-authored approximately 300 articles, and edited 3 books, one on epilepsy and two on coffee. She has delivered over 180 lectures. She is the President of ASIC and the scientific advisor of ISIC SC (Institute for Scientific Information on Coffee, Scientific Committee) and the French Coffee Roasters Association. She is also presently the co-editor-in-chief of Epilepsia and acts as an expert for a large number of scientific instances.
Coffee Chemistry & Sensory Sciences
Coffee Flavor Generation - New Insight in the Role of Precursors
Dr. Tomas Davidek
Nestec Ltd., Nestlé Product Technology Centre Beverage, Orbe, Switzerland
Dr. Tomas Davidek is specialized in the Maillard reaction, namely flavour generation and characterization. His main focus areas include understanding of the impact of recipe and process parameters on the flavour generation upon thermal food processing, elucidation of the reaction pathways and characterization of the molecular fingerprint of generated flavours. Following his studies at University of Chemical Technology (UCT) of Prague, Dr. Davidek obtained his doctorate (1990) in the Department of Food Chemistry and Analysis of UCT. Since 1990 he works for Nestlé R&D, currently at Nestlé Product Technology Centre Beverage Orbe in Switzerland.
Roasted Coffee & Technology Processing
The Science of Coffee Freshness
Scientific Associate, University of Zurich
Since receiving his PhD in chemistry from the University of Ljubljana, Samo Smrke is a scientific associate at the Zurich University of Applied Sciences in the group of prof. Yeretzian. He is involved in research projects in collaboration with industry partners and in fundamental research on various topics of coffee chemistry. His main area of focus and expertise is analytical chemistry, where he develops new analytical techniques and instruments, methods for data mining, data analysis and chemometrics. In particular, he is involved in research of coffee aroma with PTR-MS (proton transfer mass spectrometry) and IMS (ion mobility spectrometry), monitoring coffee roasting processes with PTR-MS, linking instrumental analysis of coffee aroma to sensory analysis, studying coffee freshness and degassing of coffee. Samo is actively participating at major coffee scientific conferences, is one of the co-authors of the SCAE Water Chart, and has contributed to scientific papers and book chapters about coffee science.
Consumption & Health
Interference of Coffee and Caffeine with Sleep: Actual Research and Perspectives
Professor, University of Zurich
After studying pharmaceutical sciences at the Université de Fribourg and ETH Zürich, Hans-Peter Landolt obtained a PhD from ETH Zürich, followed by postdoctoral training at the University of California in San Diego. Upon his return to Zürich, he initiated the Zürich Center of interdisciplinary Sleep Research (ZiS) and currently acts as co-director of the Clinical Research Priority Program Sleep & Health. His research combines and integrates methods of specific pharmacology, neurophysiology, molecular genetics, brain imaging and neurocognitive testing, to investigate the roles for neuromodulators and receptors, including adenosine and adenosine receptors, in regulating sleep-associated waking functions in health and disease.
Coffee Chemistry & Sensory Sciences
Reinventing the Wheel: The Coffee Taster Flavor Wheel and its Application
Professor, UC Davis
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.
Sustainability, Climate Change and Labels
Climate Smart Coffee: From Theory to Practice
Systems Agronomist- International Institute of Tropical Agriculture (IITA)
Dr. Laurence Jassogne is a systems agronomist at the International Institute of Tropical Agriculture (IITA – CGIAR) based in Kampala, Uganda. She coordinates research on coffee systems throughout the institute and is also strongly involved in research on cocoa systems. Laurence is also the IITA contact point for the Climate Change, Agriculture and Food Security program of the CGIAR (CCAFS). Laurence holds a PhD in Natural and Agricultural Sciences from the University of Western Australia and an Msc. in Soil Conservation and Tropical and Sub-Tropical agriculture from the University of Leuven in Belgium.