Coffee Science and Biotechnology

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This volume approaches coffee not merely as a widely consumed beverage, but as a multidimensional scientific field spanning genetics, biochemistry, sustainability, and nanotechnology. It examines Coffea species diversity, chemical composition, health implications, and the innovative valorization of coffee by-products.

The volume provides a comprehensive and interdisciplinary examination of contemporary coffee science, integrating genomics, biochemistry, analytical chemistry, nanotechnology, sustainability, and human health. It explores the genetic diversity and conservation of Coffea species, highlighting recent advances in genome sequencing, mapping technologies, and data-driven breeding strategies aimed at improving climate resilience, productivity, and quality. The biochemical complexity of coffee beans is critically addressed, with emphasis on key constituents such as caffeine, chlorogenic acids, diterpenes, trigonelline, and Maillard reaction products. Advanced chromatographic and mass spectrometric techniques used for the characterization, authentication, and quality control of coffee bioactive are systematically reviewed. The volume further examines the pharmacological and molecular effects of coffee consumption, incorporating evidence from human genetics, multi-omics research, and clinical studies to explain interindividual variability in health outcomes. There is a focus on sustainability and innovation, including the valorisation of coffee by-products within circular bioeconomy frameworks and the development of coffee-derived nanomaterials for biomedical, environmental, and technological applications, alongside critical safety and toxicological considerations. The book is intended for researchers, biochemists, plant scientists, food technologists, and professionals working in the coffee and nanotechnology industries.

Key Features:

• Presents the latest advancements in coffee genomics, biochemistry, biotechnology, and nanotechnology.
• Integrates a multidisciplinary approach, bridging plant genetics, food chemistry, biotechnology, and nanomaterials.
• Explores the applications of coffee-derived bioactives, biotechnological innovations, and nanomaterials in food, health, and environmental sciences.
• Discusses sustainable approaches to biotechnological valorization of coffee waste, crop improvement, and nanotechnology-driven industrial applications.
• Serves as an essential resource for researchers, industry professionals, and policymakers working in coffee science, biotechnology, and nanotechnology.

Obsah

Preface. 1. Introduction to Coffee Science. 2. Progress and Strategies for Conservation and utilisation of Coffea Canephora Genetic Diversity for Variety Development. 3. Coffee Genomics: Mapping and Sequencing. 4. Coffee, Caffeine, and Human Genetics. 5. Biochemical Composition of Coffee Beans. 6. Chromatographic Techniques in Coffee Science: Analysis of Bioactive Compounds and Quality Control. 7. Utilizing Coffee and Coffee Waste Products in Baked Goods Production: Innovation, Sustainability, and New Flavors. 8. Nanotechnology in Coffee Science: Applications and Innovations. 9. Nanoparticles Derived from Coffea arabica: Emerging Strategies for Antimicrobial and Cancer Therapy. 10. Safety of Coffee-Based Nanomaterials and Their Derivatives. 11. Toxicological Aspects of Nanotechnology in Coffee Science. 12. Coffee and Human Health: From Traditional Use to Pharmacological Applications. Index.