Re: Science fields for coffee industry

On Sun, 05 Feb 2006 07:05:01 GMT, Marshall
<mrfuss@xxxxxxxxxxxxxxxxxxxxxx> wrote:

On 4 Feb 2006 21:56:59 -0800, "cpl593h" <CPL593H@xxxxxxxxx> wrote:

I'm attending university now as a junior-year transfer student. As it
happens to most college students, I've changed my mind about my
original intended major. More and more I see myself going into the
coffee industry on some level. The science of roasting, the science of
espresso... it's what I want to do. Live what you love!

What are fields of science that are most applicable to coffee?
Obviously organic chem., but is that the best thing to go after?

Here's the bio of Joseph Rivera, the very friendly, helpful and
knowledgeable Director of Science and Technology of the Specialty
Coffee Association of America:

"Joseph Rivera

"After graduating from California Polytechnic University with a degree
in food science and chemistry, Joseph Rivera began working with the
Coffee Quality Institute (CQI). His role with CQI involved integrating
the technical aspects of coffee chemistry with practical coffee
science. His work with CQI has allowed him to play a key role in the
development of cupping and certification training for the coffee
industry. In 1999, he accepted his current position as Director of
Science and Technology for the SCAA and has worked on implementing a
geographical information system (GIS) map project for all of Latin
America. The development of such a system will integrate advances in
science and information technology by increasing consumer education
and introducing a new trend in specialty coffee marketing."

Give Joseph a call or e-mail him. I'm sure he'll be glad to help you.

(562) 624-4100 or at scaa.org.

Marshall

Or join the Coffee Genome Project at Cornell:
http://www.sgn.cornell.edu/content/coffee.pl

Marshall
.

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