Uploaded September 2024 | Updated September 2026, 1 week ago
A Very Caffeinated Science Café
Do you like your coffee sweet as honey, only after a good long bath or just au naturale? If none of that makes any sense, then you need to attend this Science Café to find out more about how the coffee you drink every day is made and how to make it more sustainably. While it’s famous for caffeine, you’ll find that there are at least a thousand other reasons to love coffee. And yes, there will be samples.
Our Guest Expert
Dr. Gabriel “Keith” Harris is a Professor of Food Science at the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. His research focuses on the intersection of food science and nutrition and has involved foods including tea, coffee, chocolate and muscadine grapes. His current research focus involves the effects of processing and storage on green and roasted coffee chemistry. He teaches or has taught multiple undergraduate courses including Introduction to Food Science, The Chemistry of Food and Bioprocessed Products, and Analysis of Food and Bioprocessed Products. He has been working with a group of authors from Colombia and Mexico since 2020 to write industry-relevant coffee-related publications. Dr. Harris is fluent in both English and Spanish.
A Very Caffeinated Science Café
Do you like your coffee sweet as honey, only after a good long bath or just au naturale? If none of that makes any sense, then you need to attend this Science Café to find out more about how the coffee you drink every day is made and how to make it more sustainably. While it’s famous for caffeine, you’ll find that there are at least a thousand other reasons to love coffee. And yes, there will be samples.
Our Guest Expert
Dr. Gabriel “Keith” Harris is a Professor of Food Science at the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. His research focuses on the intersection of food science and nutrition and has involved foods including tea, coffee, chocolate and muscadine grapes. His current research focus involves the effects of processing and storage on green and roasted coffee chemistry. He teaches or has taught multiple undergraduate courses including Introduction to Food Science, The Chemistry of Food and Bioprocessed Products, and Analysis of Food and Bioprocessed Products. He has been working with a group of authors from Colombia and Mexico since 2020 to write industry-relevant coffee-related publications. Dr. Harris is fluent in both English and Spanish.
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Im Matthew, shes Audrey and the two of us are makers, museum curators and adequate gamers!
Watch as we build a 1:1 scale replica of the North Carolina Museum of Natural Sciences within Minecraft! Along the way we chat about science and technology and answer any questions youve been burning to ask!
Recorded live from the Visual World Investigate Lab, a free technology/science/education lab in the Nature Research Center, part of NCMNS in downtown Raleigh.")
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Watch the COMPLETE series here! https://youtu.be/AQQLeMaVu1E?si=nm6G1Y6OZpmMueFD
Im Matthew, shes Audrey and the two of us are makers, museum curators and adequate gamers!
Watch as we build a 1:1 scale replica of the North Carolina Museum of Natural Sciences within Minecraft! Along the way we chat about science and technology and answer any questions youve been burning to ask!
Recorded live from the Visual World Investigate Lab, a free technology/science/education lab in the Nature Research Center, part of NCMNS in downtown Raleigh.
#minecraft #minecraftmuseum #minecraftsurvival #minecraftbuilding #science #sciencefacts #museum #scicomm")
