Peet's Coffee’s Post

From bean to cup, from roasting to brewing, coffee is truly a science. What we do is adding automatic features to the scientific process, ensuring that grinding, brewing, and serving are standardized.

Nothing can replace the value of being able to speak the “language,” of the technical specialists in your field… In the food/beverage industry, these are generally the food scientists. One of the best decisions I ever made, was attending the Flavor University courses at FONA. It was a food science introduction taught by scientists in the field. This allowed me understand the issues that all food scientists face. It also became possible to have deeper conversations with our food scientists. They really appreciated this. And it showed. Taking that technical step is a great way to bridge the gap between the science and business.

Can grapes float in water? What is the unique scientific phenomenon behind the reasoning? This science experiment will pique the interest of students in school. Read here to learn more: https://lnkd.in/geBscHNf #proudtobeateacher #NEP2020 #teachers #education #knowledgetribe #science #experiment #students

Can grapes float in water? What is the unique scientific phenomenon behind the reasoning? This science experiment will pique the interest of students in school. Read here to learn more: https://lnkd.in/gSpMVmez Giri Balasubramaniam Balasubramanian G Teacher Tribe Greycaps Knowledge Tribe #proudtobeateacher #NEP2020 #teachers #education #knowledgetribe #science #experiment #students

Know a budding junior scientist? The University of Nebraska-Lincoln Department of Food Science and Technology is hosting food science summer camps and learning opportunities throughout the summer for middle school and high school students. Pizza, cookies and ice cream will all be part of the tasty curriculum. Check out https://lnkd.in/g43DUv4R to learn more and register today #foodscience #learningisfun #amomentofscience

Today is the day…I submitted my dissertation. Topic: Photometric wine color measurement: new applications based on machine learning for wine quality management

Looking for a new restaurant in a new town and exploring chemical space have their similarities. Learn more about how in this blog post by Head of Computational Chemistry, Dr Iva Lukac. https://lnkd.in/eVkgv3G2 #cadd #chemicalspace #compchem #computationalchemistry #drugdiscovery

I highly recommend "How Guiness Brewery Invented the Most Important Statistical Method in Science" by Jack Murtagh for Scientific American. This article simultaneously informs and entertains, whether you're a math geek, history buff, stout lover, dig business innovation, or just plain love reading! I finally know why it's called a "student's t-test." #stem #engineering #statistics #designofexperiments #experimentaldesign Watson Continuing Professional Education #systemsscience #stout #guiness Diageo Thomas J. Watson College of Engineering and Applied Science, Binghamton University

Food Packaging Innovations and Shelf-Life Edited By : Rui M. S. da Cruz The book is divided into 10 chapters, combining the effort of 35 experts from around the world. Topics such as active and intelligent packaging, development on new packaging systems from bio-based materials, micro and nano materials, packaging design, packaging production and characterization and interaction between packaging and food as well as regulatory aspects are discussed. The book is an ideal reference source for government, industry, and academia professionals, food engineers and researchers from R&D laboratories working in the area of food science and technology and also for professionals from institutions related to food packaging.