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.
|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|
|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|
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
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.
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’?
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
m: +45 30 29 30 89
Terms & conditions
- SCAE Coffee Roasting Diploma (ONLY for passed exams) €60.00–€270.00
- SCAE Sensory Skills Diploma (ONLY for passed exams) €60.00–€270.00
- SCAE Green Coffee Diploma (ONLY for passed exams) €60.00–€270.00