Elsevier’s The Craft and Science of Coffee Offers a Special Blend of Information on a Beloved Beverage

Provides a deeper appreciation and understanding of coffee's complexity with rigorous and experience-based contributions

Cambridge, MA, April 13, 2017

Elsevier, the information analytics company specializing in science and health, today announced the publication of The Craft and Science of Coffee, edited by Britta Folmer. The book follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics and consumer desire. Elsevier also announced the publication of six additional food science and safety books.

By combining the research and insights of the scientific community and expertise of crafts people, The Craft and Science of Coffee brings readers into a sustained and inclusive conversation, in which academic and industrial thought leaders, coffee farmers and baristas are quoted on topics ranging from on-farming processes to consumer benefits. The unique book includes expert discourse on the coffee value chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition. It also outlines the key challenges of future coffee production and potential solutions.

Learn more about sensory evaluation of coffee in this sample chapter.

Dr. Britta Folmer is Coffee Science Manager at Nestlé Nespresso S.A. In that role, she ensures that the science and expertise supporting Nespresso’s coffee quality and development is communicated to the scientific and coffee expert community, as well as consumers. Dr, Folmer also serves as scientific advisor for various coffee and product launches. Before moving to her current role in 2009, she served as coffee development and portfolio manager at Nespresso where she was responsible for managing coffee projects. Dr. Folmer’s activities within specialty coffee organizations include the SCAE Events Committee. She actively contributed to the creation of the new Sustainability Forum which was launched at the World of Coffee in Dublin.

Watch how and why the book was developed in this video.

The seven new food science and safety titles are:

In order to meet content needs in food science and safety, Elsevier uses proprietary tools to identify the gaps in coverage of the topics. Editorial teams strategically fill those gaps with content written by key influencers in the field, giving students, faculty and researchers the content they need to answer challenging questions and improve outcomes. These new books, which will educate the next generation of food scientists, and provide critical foundational content for information professionals, are key examples of how Elsevier is enabling science to drive innovation.

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Note for editors
Only credentialed media can request eBook review copies by email, sciencereviewcopies@elsevier.com

About Elsevier
Elsevier is a global information analytics company that helps institutions and professionals progress science, advance healthcare and improve performance for the benefit of humanity. Elsevier provides digital solutions and tools in the areas of strategic research management, R&D performance, clinical decision support, and professional education; including ScienceDirect, Scopus, ClinicalKey and Sherpath. Elsevier publishes over 2,500 digitized journals, including The Lancet and Cell, more than 35,000 e-book titles and many iconic reference works, including Gray's Anatomy. Elsevier is part of RELX Group, a global provider of information and analytics for professionals and business customers across industries. www.elsevier.com

Media contact
Pam Foote
Publicity Contact, Science & Technology Books, Elsevier
footep@reedelsevier.com
+1-978-837-8182