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RESEARCH

Our collaboration with SCAE and the University of Copenhagen engages us in several research activities. From our office at the Department of Food Science, numerous research ideas are created ranging from the field of arts and sciences, behavioural economics, food chemistry, biochemistry to sensory and consumer sciences.

REPORTS

- read them here:

UPCOMING PROJECTS

Aromatic characterization of Aerobic vs anaerobic coffee roasting Roasting
Coffee Chromatography Brewing Chemistry; Spectroscopy
Airflow in Coffee Roasters Roasting Chemistry; Visual; Physics; Sensory
Multivariate statistics used on sensory data generated in daily decision making in Coffee Roasteries Green Coffee Sensory
Effect of Free Fatty Acids on Foam formation Barista
Ph.d. in Sensory Performance, screening and training of Coffee experts Sensory; Roasting Chemistry; Sensory

FINALIZED PROJECTS

Project name SCAE CDS category Subjects
Sensory profiling and consumer survey of different roast degrees Sensory; Roasting Sensory
Sensory aspects and brew chemistry of coffees brewed with Reverse Osmosis, Ion Exchange vs Hard tap water Brewing Sensory; Chemistry
The Influence of Water Temperature on Brewed Coffee Using Instrumental and Sensory Measures Brewing; Sensory Sensory; Chemistry
Starbuck ́s brand effects – distinguishing unconscious ́wanting`and conscious liking in consumers’ choice of coffee brand Sensory Behavioral Econ; Sensory
The effect of roasting, extraction time and temperature on coffee’s ingredients studied using NMR and GC-MS Green Coffee; Roasting; Brewing; Sensory Sensory; Chemistry
Acute effects of light and dark roasted coffee on glucose tolerance: A randomized, controlled cross-over trial in healthy subjects Green Coffee; Roasting Physiology
Determination of the parameter “clean cup” as a flavour descriptor for coffee, based on sensory evaluation of six different roast profiles Roasting; Sensory Sensory; Chemistry
Steam-Frothing of Milk for Coffee: Evaluation for Foam properties using Video Analysis and Feature Extraction Barista Dairy; Visual
Influence of serving temperature of coffee on sensory perception, consumer evaluation and aroma release Sensory; Brewing; Barista Sensory; Chemistry
Will exposure to high quality coffee shift purchasing habits? Sensory Behavioral Econ; Economics
How coffee quality affects the drinking dynamics of high quality oriented customers Sensory Sensory; Behavioral Econ
Optimizing coffee aroma analysis. Coupling dynamic head space and stir-bar-sorptive-extraction (SBSE) and optimum sampling time Green Coffee Chemistry
Aroma chemistry (GC-MS) and liquid analysis (NMR) of Green Coffee Processing (Natural, Pulped Natura and Washed) Green Coffee; Sensory; Roasting Chemistry; Sensory
Lean Startup Methodologies in Specialty Coffee startups Roasting Management
Investigating factors leading to Clogging of the milk system in fully automatic coffee machines Barista Chemistry; Dairy

ONGOING PROJECTS

INDUSTRY PRJOECTS:

Cafe Europa: How coffee quality affects the drinking dynamics of high quality oriented customers

Europa Canteens: Will exposure to high quality coffee shift purchasing habits?

Best Water Technology: The influence of water quality on sensory profile of coffee

Bentax and Thermoplan: Clogging of the milk system. Investigating the clogging of the milk system of Thermoplan machines for Bentax.

Loring Smart Roast: Sensory profiling and aroma analysis of coffee roasted without oxygen

STUDENT PROJECTS:

Anne Bech Risum: Aroma analysis of coffee treated with different processing methods

Primarily a method development project, with a focus on sampling of coffee volatiles for GC-MS analysis. Sampling methods using various combinations of dynamic headspace (DHS) and stir-bar-sorptive-extraction (SBSE) are tested and evaluated, as well as the optimum sampling time for SBSE sampling. Based upon the results, a preferred method is chosen, which is then used in a study of the effect of different processing treatments on the aroma profile of roasted coffee.

Julie Ohrt Jensen: The influence of water quality on aroma profile of coffee studied using  NMR and GC-MS.

In an earlier study of coffee brewed on different types of water a sensory difference was observed. It will be interesting to investigate the differences by analysing the aroma profile of the coffees.

Sarah Kofod-Nielsen: From coffee cherry to the final brew – effects of processing on coffee aroma and taste explored by instrumental and sensory analysis.

The processing method used on the particular coffee is important as it effects the taste and aroma profile of the final coffee. The aim of this thesis is to elucidate the effects of processing methods – going from the coffee cherry to the final coffee – on the aroma and taste properties. Other factors such as country of origin will also be taken into account. The taste and aroma profiles will be analyzed using NMR, GC-MS and a sensory panel. Based on these analytical data effects of processing will be explored by multivariate data analysis.

FINISHED PROJECTS

INDUSTRY PROJECTS:

Best Water Technology: The influence of water quality on sensory profile and consumer perception of coffee

coffee quality/flavor modulation via starter culture addition to coffee fermentations for a global food ingredients producer’?

Student projects:

Line Knutsson: The effect of roasting, extraction time and temperature on coffee’s ingredients studied using NMR and GC-MS

Ida Steen: Influence of serving temperature of coffee on sensory perception, consumer evaluation and aroma release

UPCOMING STUDENT PROJECTS

Signalling Prosocial Behaviour in Fair Trade Markets

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