Lecture Description
The attendees at this conference boast incredible expertise in coffee, spanning from cultivation to brewing, quality assessment, taste, and flavor. Yet, amidst this wealth of coffee knowledge, how much do we truly comprehend about its age-old rival, tea? You may craft exceptional coffee daily, but do you possess the know-how to create an equally outstanding cup of tea, a beverage often found side by side with coffee? Which holds greater health benefits? What divergences exist in their processing? Which factors contribute to superior products? What parallels and disparities exist between the two? Or, perhaps most simply, which carries more caffeine and in what quantities? This discussion promises a distinctive chance to explore the scientific disparities and commonalities between coffee and tea, delving into their health advantages while offering profound insights into these longstanding adversaries.
Date: Sunday, April 14, 2024
Time: 11:30am - 12:30am
Room Number: S402AB
Instructor
Youngmok Kim (he/him)
Principal Scientist, Finlays
Dr. Youngmok Kim, a principal scientist at Finlays, a top coffee and tea producer and solution provider, earned his master’s in tropical fruit postharvest processing from the University of Florida. His Ph.D. research at Texas A&M University focused on antioxidant polyphenolic stability in tea and solutions for tea beverage clarity. Over 16 years in the industry, his work centers on maintaining polyphenol stability in stored tea and coffee, minimizing precipitation in natural beverages, developing natural-colored drinks, optimizing extraction in processing, and exploring various natural flavor aspects.