08:30 – Registration and Welcome Coffee

08:50 – Welcome Address & Opening Remarks

Graziano Leoni – Rector, University of Camerino
Marco Feliziani – CEO, Simonelli Group
Gianni Sagratini – University of Camerino / RICH Delegate

09:30–11:30 Session I – Coffee Chemistry and Flavour

From Molecules to Meaning: Understanding Coffee Flavor Through Chemistry – Devin G. Peterson

Brewing Innovation: Insights from Coffee Chemistry – Agnese Santanatoglia

Influence of post-harvest processing variations on the volatile profile and odor-active compounds of roasted specialty coffee – Evangelos Vasileiou

Seeing Coffee Chemistry: Computer Vision-Assisted GC×GC Fingerprinting Reveals Origin-Related Volatile Patterns – Erica Liberto

Authentication of coffee blends: old problem, new methods – Marino Petracco

11:50–13:10 Session II – Coffee Analytics and Data Science

Coffee volatilomics – from cutting-edge platforms to point-of-need applications – Philipp Weller

From roast & ground to the cup: measuring transport and partitioning of coffee aroma compounds – Vaidyanath Ramakrishnan

Sensory Profiling and Comparative Acceptance of Commercial Filter Coffees Using Ranking Test and Quantitative Descriptive Analysis – Tuğba Özdal

AI prediction of coffee consumer liking and expert quality from sensory data – Jean-Xavier Guinard

Human-Driven AI Parameter Optimisation in Coffee Manufacturing – Alessio Benavoli

15:00–16:10 Session III – Sustainable Processing and Circular Innovation (Part I)

Coffee Roasting: Toward Sustainable and Intelligent Roasting – Samo Smrke

Tradition selects, metabolomics extends: valorization of coffee leaves beyond the authorized preparation – Davide Rovelli

Valorization of Coffee Silverskin: Ultrasound-Assisted Extraction and Design of Experiments Optimization of Bioactive Compounds – Gianni Zoccatelli

16:30–17:40 Session III – Sustainable Processing and Circular Innovation (Part II)

Spent coffee grounds as a source of functional compounds for food packaging applications – Lucia Panzella

Solid-state fermentation of spent coffee grounds with Trichoderma spp. as a biorefinery strategy for the recovery of bioactive phytochemicals – Gregorio Peron

From raw spent coffee grounds to a granulated biofertilizer: soil, lettuce and rhizosphere microbiome responses – Antonietta La Terza

17:40 – Day One Insights and Discussion

08:30 – Welcome Coffee

09:00 – Day Two Opening Address

Vanúsia Nogueira – International Coffee Organization

09:15–11:25 Session IV – Multisensory Perception and Consumer Experience

The gastrophysics of coffee – Charles Spence

From Context to Flavor: A Consumer Neuroscience Approach to Coffee Experience – Vincenzo Russo

Consumer Neuroscience of the Eating Experience: Cognitive and Emotional Processes During Pasta Consumption – Alessandro Fici

Caf or decaf? Regular coffee has almost the same effect as decaf – Mateja Lesar

Understanding Inter-Individual Variation in Coffee Flavour Perception Through Saliva – Kate Howell

12:00–13:10 Session V – Grinding and Extraction Physics

Coffee Bean Grinding for Sustainable Coffee Manufacturing: Experiments vs. Simulations – Tomonori Suzuki

Under pressure: Poroelastic regulation of flow in espresso brewing – Maciej Lisicki

Espresso extraction: from modelling to customization – Josephin Giacomini

13:10 – Scientific Summary