1st InCoffee

Fermentation,

Sensorial and

Metabolomics

December 2nd to 4th

JOIN US IN ARARAQUARA - SÃO PAULO!

We are pleased to welcome you to the First InCoffee: Fermentation, Sensorial and Metabolomics 2024, scheduled to take place from December 2nd to 4th. We are excited to share with you all the sensory and chemical knowledge of coffee. We kindly request that you organize your trip immediately.

The School is free and also offered as a special thematic course of the IQ-UNESP Postgraduate Program in Chemistry and Biotechnology. This way, you will have the opportunity to enroll and obtain the credits established in the study plan. Please check availability in the “Registration” tab on the main menu.

We will consider the registration order as "early bird gets the worm" or "first come first served" since we have a maximum capacity in our Central Anfiteatre.

For the most up-to-date information, please visit our regularly updated website.

Please note that this School will not be broadcasted over the Internet.

Institute of Chemistry | IQ-UNESP

Rua Francisco Degni, No. 55

Araraquara, São Paulo

14800-900, Brazil

IQ-UNESP Library

IQ-UNESP Entrance

Dear colleagues,

We are pleased to welcome you to First InCoffee: Fermentation, Sensory and Metabolomics, organized by Prof. Alan Cesar Pilon. This exceptional event will be held at IQ-UNESP Araraquara, SP, Brazil, and will serve as a comprehensive platform for researchers, experts and enthusiasts in the field of coffee research.

The First InCoffee: Fermentation, Sensorial and Metabolomics aims to provide a unique opportunity for participants to explore the intricacies of fermentation of coffee and the use of metabolomics, with emphasis on the sensorial quality of the drink seeking special coffee. We cordially invite you to join us from December 2nd to 4th for this enlightening and enriching experience.

Please note that this School will not be broadcast over the internet.

We are pleased to announce the participation of renowned speakers and researchers who will share their knowledge and insights during the event. Among them, we are honored to receive:

Dr. Fabio Esteban Herrera Rocha

Leibniz Institute for Plant Biochemistry, in Germany.

He has a PhD in Engineering from the University of Los Andes. He has experience in Software Engineering and Computational Biology, with an emphasis on Machine Learning, Data Science, Chemoinformatics and Bioinformatics. Currently, he is a postdoctoral fellow in the Computational Chemistry Group developing advanced Machine Learning algorithms for enzyme engineering.

Msc. José Antônio Jacques Neto

CoffeeTaste - Araraquara

Specialty Coffee Association certified Q-grader, Roaster Master and barista. Owner of Cafe shop CoffeeTaste, specialized in specialty coffees, where he offers courses on cupping, roasting, sensorial quality of coffee, among others.

Profa. Dra. Kelly Johana Dussán Medina

IQ - UNESP Department of Engineering, Physics and Mathematics

He has experience in the areas of Engineering, Microbiology and Biochemistry, with an emphasis on research focused on the production of second generation ethanol, fermentation of lignocellulosic biomass hydrolysates, production of high added value bioproducts, such as furfural and levulinic acid, immobilization yeast and enzymes, biofuels, synthesis of magnetic nanostructures, reaction-extraction processes, simulation of chemical and biotechnological processes. Currently, he has a research project aimed at obtaining bioproducts with high added value from a by-product of the coffee production chain

Profa. Dra. Líbia Diniz Santos (https://orcid.org/0000-0002-7128-5280)

Federal University of Uberlândia - UFU

She works as Coordinator of the Postgraduate Program in Food Engineering and Coordinator of the Fermentative and Enzymatic Processes Laboratory at UFU. He has experience in the area of Chemical and Food Engineering, with an emphasis on industrial and agro-industrial Biotechnological Processes, working mainly on the following research topics: fermentative processes, enzymatic processes, coffee, beer, wine, microencapsulation, hydrolysis, flocculant yeasts and immobilizations.

Prof. Dr. Lucas Louzada Pereira (https://orcid.org/0000-0002-4436-8953)

Federal Institute of Education, Science and Technology of Espírito Santo, Ifes, Alegre campus.

He works with research focused on quality control in agricultural production systems, process control, with a special focus on coffee farming. He works in studies of spontaneous and induced fermentation processes in coffee processing, developing research in the fields of chemistry, biochemistry and microbiology, with the application of different matrices to understand the factors determining the quality of coffee. Q-Grader licensed by the Coffee Quality Institute and Scientific Coordinator of the Coffee Design Group.

Profa. Dra. Mónica P. Cala Molina (orcid.org/0000-0002-8198-726X)

Universidad de los Andes - UNIANDES

Prof. Cala Molina has made significant contributions to the research on secondary metabolites with antioxidant properties in Colombian aromatic plants since 2011. Her expertise includes utilizing GC-MS, LC-MS, and CE-MS techniques. Additionally, since 2012, she has applied high-resolution mass spectrometry-based non-targeted metabolomics and lipidomics in various research areas, including biomedical applications in breast cancer.

Prof. Dr. Pedro Luiz Lima Bertarini

Federal University of Uberlândia - UFU

Research with modeling of Telecommunications Systems, Metamaterials, Information Theory and Coding, Digital Signal Processing, Internet of Things (IoT) and Artificial Intelligence. He is coordinator of the Urban and Rural Technologies Laboratory (LATUR) at FEELT/UFU on the Patos de Minas campus.

Sra. Roberta Bazilli

Producer Bazilli Coffee - Caconde/SP

Graduated in Hospitality and postgraduate in Planning and Marketing of Products and Tourist Destinations, Roberta is a Coffee Production Technician and has also completed Barista and Coffee Classification and Tasting courses. In addition to being a producer, she is one of the few women to hold the Licensed Q-Grader – International Classifier and Taster with the approval to evaluate coffees from all over the world.

Dr. Sebastián Velásquez-Suárez

Colcafé S.A.S

PhD. in Engineering, Master in Electrical Engineering and Bachelor in Electronics Engineering from Universidad de los Andes, Colombia. More than 13 years of experience working with multinational companies/clients from the Food & Beverage (F&B), agri-tech, and RF/Microwave industries. Expertise in coffee processing technology for product development across the R&G, cold brew, concentrates and RTD categories – strategic thinking - mathematical & statistical modeling - machine learning applications – analytical thinking - experimental design - technological scouting and IP management.

Lead Scientist at Colcafe (Coffee processing unit)- Nutresa- Food and beverage multinational with presence in the North -Central and Latin America, Europe and Asia.

Welcome to First InCoffee: Fermentation, Sensorial and Metabolomics, an innovative event designed to bring together experts and enthusiasts from across the coffee industry. This three-day event will feature a diverse program of talks by experts/researchers focusing on the latest developments in coffee fermentation, sensory analysis, metabolomics and much more.

The event offers a unique opportunity to gain in-depth knowledge about the various stages of coffee processing, from harvesting to post-harvest practices, to roasting and fermentation. You will also have the chance to explore how metabolomics can revolutionize the understanding of coffee quality and flavour development. By attending, participants will immerse themselves in cutting-edge techniques and scientific approaches, ensuring they are at the forefront of this evolving field.

We encourage researchers, coffee producers, Q-graders and industry professionals to join us for this transformative experience. It will provide a valuable platform for networking and collaboration, offering participants the chance to expand their knowledge, hone their skills and build connections with some of the most respected experts in the field.

This school is also offered as a special thematic course within the IQ-UNESP Postgraduate Program in Chemistry and Biotechnology. This way, you will have the opportunity to enroll and obtain the credits established in the study plan. Please check this information in the “Registrations” tab in the main menu.

Save the details from this event, December 2-4, and prepare to leave with a deeper understanding of coffee insight and its impact on sensory profiles and overall coffee quality.

If you have any questions or require further information, please don't hesitate to get in touch.