Dr. Ed Wieland Sebastian Opitz

Projects

• PhysicalDefect / Project leader / completed
• Density of green coffee beans / Team member / completed
• Julius Meinl Kaffee - The Golden Age of Coffee / Deputy project leader / completed
• Atomo Coffee - Coffee Without the Bean / Team member / completed
• Suntory - R&D Collaboration on Coffee / Team member / completed
• Development Nespresso CAS Coffee Expertise / Team member / completed
• Improving rural livelihoods through promoting high-quality coffee and coffee cherry products in the origin countries Colombia and Bolivia / Team member / completed
• Conditioning of Green Coffee Prior to Roasting / Team member / completed
• Nespresso Coffee Knowledge / Team member / completed
• Robust and affordable process control technologies for improving standards and optimising industrial operations / Project leader / completed

Publications

Articles in scientific journal, peer-reviewed

• Khushvakov, J. et al. (2024) 'Analytical platform to determine similarities and dissimilarities between cell-cultured coffee and farm-grown coffee', ACS Food Science & Technology, 4(8), pp. 1890–1903. doi: 10.1021/acsfoodscitech.4c00238.
• Jacobi, J. et al. (2024) 'Making specialty coffee and coffee-cherry value chains work for family farmers' livelihoods : a participatory action research approach', World Development Perspectives, 33(100551). doi: 10.1016/j.wdp.2023.100551.
• Trifan, A. et al. (2019) 'Unravelling the potential of seaweeds from the Black Sea coast of Romania as bioactive compounds sources : part I: Cystoseira barbata (Stackhouse) C. Agardh', Food and Chemical Toxicology, 134(110820). doi: 10.1016/j.fct.2019.110820.
• Smrke, S. et al. (2018) 'Time-resolved gravimetric method to assess degassing of roasted coffee', Journal of Agricultural and Food Chemistry, 66(21), pp. 5293–5300. doi: 10.1021/acs.jafc.7b03310.
• Trifan, A. et al. (2017) 'Is comfrey root more than toxic pyrrolizidine alkaloids? Salvianolic acids among antioxidant polyphenols in comfrey (Symphytum officinale L.) roots', Food and Chemical Toxicology, 112, pp. 178–187. doi: 10.1016/j.fct.2017.12.051.
• Opitz, S. E. W. et al. (2017) 'Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography', Phytochemical Analysis, 28(2), pp. 106–114. doi: 10.1002/pca.2661.
• Opitz, S. et al. (2014) 'Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays', Foods, 3(4), pp. 586–604. doi: 10.3390/foods3040586.

Books, peer-reviewed

Gutiérrez Guzmán, N. et al. (2020) Análisis de stakeholders y mapeos de cadenas de valor del café en Colombia. Primera edición. Bogotá: Ecoe Ediciones. doi: 10.21256/zhaw-21732.

Book chapters, peer-reviewed

• Yeretzian, C. et al. (2019) 'Coffee volatile and aroma compounds : from the green bean to the cup', in Farah, A. (ed.) Coffee : production, quality and chemistry. London: Royal Society of Chemistry, pp. 726–770. doi: 10.1039/9781782622437-00726.
• Opitz, S. et al. (2014) 'Methodology for the measurement of antioxidant capacity of coffee : a validated platform composed of three complementary antioxidant assays', in Preedy, V. R. (ed.) Processing and impact on antioxidants in beverage. London: Academic Press, pp. 253–264. doi: 10.1016/B978-0-12-404738-9.00026-X.

Other publications

• Beck, B. et al. (2019) 'Exploring the impact of spontaneous wet fermentation on microbiota and coffee quality', in Cocotea2019 Book Of Abstracts - Posters, p. 30. Available at: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975.
• Huber, P. et al. (2014) 'Coffee based polyphenols with potential in skin care : antioxidant activity and skin penetration assessed by in vivo Raman spectroscopy', Household and Personal Care Today, 9(3), pp. 28–34. Available at: http://www.teknoscienze.com/tks_article/coffee-based-polyphenols-with-potential-in-skin-careantioxidant-activity-and-skin-penetration-assessed-by-in-vivo-raman-spectroscopy/.
• Smrke, S. et al. (2012) 'Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays', in Chimia. Schweizerische Chemische Gesellschaft, p. 494.

Oral conference contributions and abstracts

• El Khouri, A. et al. (2023) 'Exploring unique coffee flavours of fermented high-end specialty coffee : towards the fourth wave coffee', in American Chemical Society National Meeting: Crossroads of Chemistry (ACS Spring), Indianapolis, IN, USA and virtual, 26-30 March 2023.
• Yeretzian, C. et al. (2017) 'Extraction of coffee : exploring the impact temperature, pressure and water on extraction dynamics and sensory profiles', in 4th International Congress on «Cocoa, Coffee, Tea», Torino, Italy, 25-28 June 2017.
• Yeretzian, C. et al. (2017) 'Coffee roasting, blending before versus blending after roasting', in World of Coffee 2017, Dublin, Irland, 20-23 June 2017.
• Opitz, S. et al. (2013) 'Modern approaches to determining quality criteria in coffee', in 2nd Annual World Congress of Food Science & Technology, Hangzhou, 23-25 September 2013.
• Smrke, S. et al. (2012) 'Characterization of coffee brews made from different roasting degrees of coffee using size exclusion chromatography and antioxidant assays', in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

go back