Sponsored by Ithaca Coffee Company and Faculty Programs.
Coffee is among the most widely consumed beverage in the world, therefore the health effects of coffee have been studied extensively. Knowledge of both the positive and negative health effects of coffee empowers individuals to make informed choices regarding coffee consumption. There will be an informal discussion on both views.
Cy has been a Faculty Fellow for many years and additionally served as Faculty-In-Residence from 2002-2008 on both West and North Campus. He teaches Food Chemistry (FDSC 4180) and Food Chemistry Laboratory (FDSC 4190). His teaching philosophy is to motivate students to think creatively and engage in active leaning. Lee's research focuses on biochemical aspects of fruits and vegetables that relate to sensory and nutritional qualities as well as nutraceutical activities of bioactive flavonoids. In order to understand the health benefits of plant foods and to promote increased consumption of fruits and vegetables, Cy has been working on chemistry and biochemistry on phytochemicals and their bioactivities. For for the past twenty years, he has conducted reseach on various bioactive compounds in apples, cherries, peaches, plums, grapes, strawberries, blueberries, raspberries, tomatoes, onions, and cauliflower along with green tea, cocoa, ginseng, and seabuckthorn. His current research interests include bioactive and bioavailable compounds in coffee and tea.
Following a short 60-minute discussion, participants will be offered both a vertical, one sample prepared three different ways, and horizontal, three samples prepared one way, tasting of special beans hand selected by Ithaca Coffee Company's Master Roaster, Chris Ganger. Chris will share his take on the pleasurable aspects of the coffee experience.
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