Banca de QUALIFICAÇÃO: RAÍSSA DE ASSIS CARVALHO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : RAÍSSA DE ASSIS CARVALHO
DATE: 14/07/2025
TIME: 13:30
LOCAL: Online na sala: meet.google.com/asn-hyyb-kfy
TITLE:

Quality fundamentals from coffees produced in Coffee Valley Region in Rio de Janeiro  for the requirements of geographical indication

KEY WORDS:

Coffee Processing. Geographical Indication. Designation of Origin. Singularity. Aroma Profile. Post-harvest.

PAGES: 24
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

Coffee is a significantly important product for the world economy. Coffee farming provides approximately 25 million direct jobs in the countryside and around 100 million in the industrial sector in producing countries. The quality of the drink depends on the chemical composition of the grains, which is influenced by genetic factors, cultural practices, characteristics of the growing environment and the harvest and post-harvest processes. Furthermore, coffee is recognized for its health benefits, being rich in nutrients such as caffeine, antioxidants (such as chromogenic acid), B vitamins (such as niacin), magnesium and potassium. The present study aims to value coffee from the Vale do Café region, in the State of Rio de Janeiro, by obtaining the Geographical Indication – Denomination of Origin (IG-DO) for coffees produced in the region. This certification should give the coffee a distinct uniqueness, integrating the rich local history, rural tourism and the rigorous quality parameters that characterize the uniqueness of the terroir. To this end, the properties that seek GI will be mapped, considering parameters such as cultivated area, quantity of production, coffee processing, roasting, nutritional and functional characteristics (such as bioactive compounds, phenolics, acidity, presence of sugars, soluble solids content (°Brix)), in addition to aromas and flavors (such as fruity notes and others). This project counts on the collaboration of partners such as ASCAV (Association of Coffee Growers of Vale do Café-RJ), Embrapa Agroindústria de Alimentos, Embrapa Solos, SEBRAE, among others.

COMMITTEE MEMBERS:
Presidente - ***.726.462-** - OTNIEL FREITAS SILVA - EMBRAPA
Externo à Instituição - MATEUS DA SILVA JUNQUEIRA - UFSJ
Externo à Instituição - DANIEL COELHO FERREIRA - IFF