The conference is focusing on topics below:

  • Chemical composition and quality
  • Coffee, Cocoa, Tea health and safety
  • Flavor generation and precursors and sensory aspects
  • Genome and functional genomics
  • Physiology and breeding
  • Consumer liking and preferences
  • New approaches and technologies
  • By-products, waste and circular economy
  • Environmental and economical sustainability
  • Functional flavor genomics & biotechnology
  • Novel ingredients and food design