Lecture Description
With global demand for coffee is on the rise, Prof. Chahan Yeretzian, Head of the Coffee Excellence Center of The Zurich University of Applied Science, will first discuss the two main challenges for the future of coffee. These include difficulties in ensuring the supply for an already huge and ever-increasing demand on the consumer side (ii) and the growing recognition that traditional coffee cultivation may not be sustainable and future-proof.
In the main section of his lecture, he will then review latest trends and accelerating developments, mainly driven by an eco-system of VC-funded startups, proposing novel solutions beyond tradition, farm grown coffee. Such alternatives include modern formats of coffee substitutes as well as exciting development on cell-cultured coffees.
Coffee substitutes, also known as surrogates, emerged in the mid-19th century and are derived from roasted plant components such as barley, rye, malted cereals, acorn, chicory and various sugars. They had been introduced as an affordable substitute for coffee, preferably from local plants. Recently, an eco-system of VC-funded startups are reinventing the concept of coffee substitutes. The aim is to replicate the coffee experience without using coffee while reducing the ecological impact.
In contrast, cell cultured coffee is a much more radical approach to the multiple challenges that traditional coffee is facing. While 100% coffee, cell cultured coffee is cultivated in the lab from coffee cell tissues to yield a powder that can be roasted and extracted.
Date: Thursday, June 27, 2024
Time: 10:30 - 11:30
Location: Lecture Room 2
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Chahan Yeretzian (he/him)
Professor - Head of Coffee Excellence Center, Zurich University of Applied Sciences - ZHAW
PROF. DR. CHAHAN YERETZIAN AT ZURICH UNIVERSITY OF APPLIED SCIENCES (ZHAW)
> HEAD OF ANALYTICAL TECHNOLOGY
> HEAD OF COFFEE EXCELLENCE CENTER
> HEAD OF POST-GRADUATE PROGRAMS ON COFFEE
Education & Professional Career:
Since 2007: Professor at Zurich University of Applied Sciences - ZHAW
> 1996-2007: Nestlé R&D on Coffee and Culinary
> Post-doctoral fellow at Technical University of Munich
> Post-doctoral fellow at University of California Los Angeles
> MBA from Univ. of Lausanne/Switzerland
> PhD Chemistry from Univ. of Berne/Switzerland
Board and Advisory Positions
> 2015-18: Board of Directors & Chair of Research Advisory Council of SCA
> 2008-22: Board of Swiss SCA
> Since 2017: Board of ASIC (Association for the Science and Information on Coffee)
> 2017-19: Advisory Board of German Museum in Munich for special exhibition „Kosmos Kaffee“
> Member of Expert Panel “ITC-Alliances for Action Coffee Export Guide, 4th Ed.”
> CEO of Swiss Coffee Alliance GmbH
> CEO & CSO of STEM SA