07/05/2014, 11:30 — 12:30 — Room P3.10, Mathematics Building
Carla Rodrigues, Grupo Nabeiro Innovation Center
Can Mathematics Improve the Art of Roasting Coffee?
The goal of the R&D teams of Grupo Nabeiro Innovation Center
is to research scientific and technological trends that may
accelerate the innovation process of the company. The expected
output is new inventions and new knowledge that may be converted
into innovation. This strategy demands the application of
statistical and mathematical technologies. There is a wide range of
applications already in use, namely at the level of experimental
design, in the analysis of differences or of the relationships
between sensorial and consumer data, as well multivariate
applications. The impact of this knowledge allows us to perfect our
historical, traditional skills as masters of the art of roasting.
Nonetheless, in spite of all the data available there is limited
information available that directly links perceived sensory
properties of coffee to specific compositional components and
roasting profiles. We believe that mathematical technologies will
be, at short-term, fundamental to truly understand the
compositional drivers of coffee flavour.
The seminar will be organized in two parts, the first dedicated
to Grupo Nabeiro history, organogram and future prospects. The
second part will be dedicated to the needs of the organization with
regard to R&D. Throughout the session, important contributions
from mathematics will be pointed out, concluding with the trends
for R&D defined in partnership with CEMAT.
