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Caratterizzazione chimico-qualitativa del caffč espresso e specialty da 13 paesi produttori

Caratterizzazione chimico-qualitativa del caffč espresso e specialty da 13 paesi produttori

The activities that will be shown refer to a series of studies in which ENEA is involved and are related to the study of coffee:




  1. COMETA POR project (concluded), which aimed to determine the qualitative characteristics, at a chemical level, of the Italian espresso coffee;




  2. the contract with La Marzocco (in progress), through which we are studying the so-called "specialty" coffees (therefore, the highest quality coffees) both at a genetic and chemical level, in order to obtain a unique "molecular" footprint which will allow the traceability of their origin, and to identify the genetic and chemical components underlying their superior characteristics.



Caratterizzazione chimico-qualitativa del caffč espresso e specialty da 13 paesi produttori

Gianfranco Diretto

Biotechnologist, Researcher at ENEA


 Life
  J.S.14 (pav. J)
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Data updated on 2024-09-16 - 12.45.09 am
Promoted by
SUPPORTED BY
IN COLLABORATION WITH
supported by
in partnership with
Thanks to
in partnership with
Main Partner
Gold partner
Silver partner
bronze partner
Bronze partner
Cybersecurity Expert
Official Car
main media partner
MAIN MEDIA partner
press & digital
media partner
technical media partner
media partner
Technical media partner
PADEL TECHNICAL PARTNER
with the free patronage of

testimonials