Research conference initiates inquiry on topics ranging from genetics to sensory perception.

University of California, Davis
March 27, 2014

A research conference held at UC Davis on March 11 was the first step in establishing a dedicated center for the study of coffee.

“What we’re looking to do is build on the extensive capabilities already active on the UC Davis campus and to build a more integrated relationship with the breadth of coffee as an entire enterprise,” said Professor J. Bruce German, director of the Foods for Health for Health Institute at UC Davis.

“Such an integrative approach would look to move knowledge of all aspects of coffee forward — from quality to sustainability, from sensation to health,” he added. “That knowledge pursuit will be driven by the shared interests of scientists and industry partners and will explore issues of high priority to both.”

German also said that in the future UC Davis could consider a major in the study of coffee for interested students.

(Read a story about the research conference in The Sacramento Bee by Edward Ortiz published March 6, 2014.)

Media contact:

• Bruce German, Department of Food Science and Technology, UC Davis, 530-752-1486, jbgerman@ucdavis.edu