Lecture Description

Roasting procedure is depicted through an animation, where all physicochemical changes are depicted inside and outside the coffee bean cells . Furthermore, the monitoring of carbon dioxide release from roasted coffee beans is explained, during roasting and storage conditions. However, physicochemical phenomena affecting extraction mechanism are explained extensively. Finally, a different approach of an espresso beverage is presented.

Date: Thursday, June 22, 2023
Time: 03:30pm - 04:30pm EET

Location: Lecture Room 1

Presenter:

Evi Varka
Quailty Control and R&D manager, AVEK S.A

Evi Varka is a Post Doc fellow graduated from the Chemistry Department of the Aristotle University of Thessaloniki. She is quality control and R&D manager the last 10 years in AVEK S.A. Her research topics are focused on surfactant synthesis and characterization, stability study of food emulsions and kinetics of emulsification. She is specialized in food systems and interface studies, most focused on green coffee beans and ideal roasting conditions. Her writing work includes 22 publications in international scientific journals (citations: >100, h-factor: 7, Scopus November 2020) and more than 25 oral/posted presentations at international and national conferences.