Lecture Description
Coffee oxidation plays a key role in the loss of freshness and flavor stability in brewed coffee, yet the chemistry behind staling is often poorly understood. Oxidative reactions involving lipids, phenolic compounds, and Maillard reaction products generate aldehydes, ketones, and furans associated with stale, rancid, or flat sensory notes. While oxidation during roasting and storage has been widely studied, oxidation in brewed coffee: especially under cold extraction conditions, remains largely unexplored. This lecture introduces a science-based framework developed that links extraction conditions, oxidation markers, and sensory perception, offering practical insights into freshness and quality in modern cold extraction systems.
Date: Thursday, June 25, 2026
Time: 12:00 - 12:45
Location: Room 1122
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speaker
Agnese Santanatoglia
Coffee Scientist, Simonelli Group S.p.A.
Agnese Santanatoglia is a food chemist and postdoctoral researcher at the Research and Innovation Coffee Hub (RICH), a collaboration between Simonelli Group S.p.A. and the University of Camerino. Her research explores how extraction conditions shape coffee quality through chemical and sensory mechanisms. She combines analytical techniques, such as GC–MS and HPLC, with sensory evaluation to translate coffee science into actionable insights for coffee professionals. She conducted part of her research at The Ohio State University, focusing on coffee acidity and flavoromics. Alongside her academic work, she is also involved in science-driven innovation projects and entrepreneurial initiatives aimed at transforming coffee research into real-world products and impact.