A Very Caffeinated Science Café
Do you like your coffee sweet as honey, only after a good long bath or just au naturale? If none of that makes any sense, then you need to attend this Science Café to find out more about how the coffee you drink every day is made and how to make it more sustainably. While it’s famous for caffeine, you’ll find that there are at least a thousand other reasons to love coffee. And yes, there will be samples.
Join us in person or watch live on YouTube!
Our Guest Expert
Dr. Gabriel “Keith” Harris is a Professor of Food Science at the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. His research focuses on the intersection of food science and nutrition and has involved foods including tea, coffee, chocolate and muscadine grapes. His current research focus involves the effects of processing and storage on green and roasted coffee chemistry. He teaches or has taught multiple undergraduate courses including Introduction to Food Science, The Chemistry of Food and Bioprocessed Products, and Analysis of Food and Bioprocessed Products. He has been working with a group of authors from Colombia and Mexico since 2020 to write industry-relevant coffee-related publications. Dr. Harris is fluent in both English and Spanish.
Grab a bite from the Daily Planet Café and join host Chris Smith and special guests for our monthly Science Café. On the third Thursday of every month at 7pm, gather with other curious minds at this after-hours event for an informal presentation and conversation about current science topics with guest experts. The Daily Planet Café is open 5–8pm with a full menu during the Science Café.