UC Davis has a long tradition of leveraging its academic breadth, quality and diversity in partnership with industry to make research contributions that have significant societal impact. Over 35 faculty members, from departments spanning the university, are already a part of the coffee center.
Some current areas of research interest include:
- Sustainability and re-purposing of coffee cherries
- Fermentation microbiology
- Chemical and biological degradation during green bean storage
- Chemical kinetics and reaction pathways during roasting
- Energy efficiency during roasting and brewing
- Identification and characterization of flavor molecules
- Food safety issues, especially in cold brew
- Sensory and consumer science
- Biological effects on consumption
- Nutritional effects on health
- Agricultural economics and coffee law
In addition to the chemical, physical, and biological sciences, there is growing interest in understanding the social, cultural, and psychological aspects of coffee. The center will provide robust opportunities for collaboration with colleagues in the humanities and social science programs.