Lecture Description
What if brewing didn’t just change taste—but also health?
This talk explores how extraction parameters modulate coffee’s chemical profile, influencing both sensory quality and key bioactive compounds. From antioxidants to potentially harmful molecules, we will uncover how to design a better—and smarter—cup.
Date: Saturday, April 11, 2026
Time: 1:30 pm - 2:45 pm
Location: Room 23BC
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.
Speakers
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.