Executive Director, Fine Cacao and Chocolate Institute
Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute, a nonprofit organization devoted to identifying, promoting, and developing fine cacao and chocolate. An award-winning researcher and educator, she is also a Lecturer at Harvard University. Find her online at chocolateinstitute.org and @carladmartin.
Professor of Chemical Engineering and Director of the UC Davis Coffee Center
William Ristenpart is a Professor of Chemical Engineering at the University of California Davis and the founding director of the UC Davis Coffee Center. He received his PhD from Princeton University and did his postdoctoral work at Harvard University before joining the faculty at UC Davis in 2008. A member of the UC Davis Food Science Graduate Group, Prof. Ristenpart's area of research expertise is in complex transport phenomena, as exemplified by the mass transfer that occurs during coffee brewing. The introductory class that he co-developed, titled "The Design of Coffee: An Introduction to Chemical Engineering," is now the most popular elective course at UC Davis, taught to almost 2000 students per year.
Co-founder and Roastmaster, Wrecking Ball Coffee Roasters
Trish's experience in the industry spans over 30 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. She teaches coffee tasting and roasting to industry professionals around the world, and is credited with coining the term ""third wave coffee”.
Trish has served on the SCAA’s Roasters Guild Executive Council, World Barista Championship Board of Directors, and was a founding member of the Barista Guild of America.
Krude C.H. Lin
Principal Investigator, Taiwan Coffee Laboratory
Krude Lin started his coffee career as a barista and a roaster in Taipei in 2005. He founded Taiwan Coffee Laboratory in 2013 to better serve the needs of the specialty coffee industry and coffee producers in Taiwan. He and his team have since been heavily involved in organizing national and municipal coffee competitions for the government, providing logistic support, training, and calibrations. Other than his duty as the head judge for various green coffee competitions, he also coached four different Taiwanese champions and one world champion at World Coffee Roasting Championship. Krude's busy daily schedule now includes serving as a researcher at National Taiwan University's Subtropical Fruit Lab, a director at Taiwan Coffee Association, a CQI Q instructor, and an Authorized SCA Trainer.
Dr. Hoby Wedler
CEO + Lead Designer, Senspoint Design
"Hoby Wedler has been blind since birth. Dr. Wedler earned a Ph.D. in chemistry at UC Davis. Hoby recently co-founded Senspoint Design, a sensory advising and education company where he serves as CEO and lead designer. Senspoint partners with clients around the world in the food, beverage, sales & marketing and design industries to give them the sensory insight they need to succeed. Hoby was honored by President Barack Obama’s White House in 2012 as a Champion of Change. He was also featured in the Forbes’ Magazine’s 30 Under 30 for his work in sensory design."
Assistant Professor, Kansas State University
Dr. Koppel is an Assistant Professor in the Department of Food Nutrition Dietetics and Health at Kansas State University. Dr. Koppel graduated from Tallinn University of Technology in Estonia in 2011 and has a background of working in the dairy industry. She teaches sensory analysis classes at K-State and advises graduate students. She also manages the Center for Sensory Analysis and Consumer Behavior. Her research focuses on a variety of beverages, foods, and beyond foods products sensory, instrumental, and consumer aspects, and often includes international collaboration. Dr. Koppel is an Associate Editor in Journal of Sensory Studies and is on the Editorial Board of several other journals.
Chief Research Officer, Specialty Coffee Association
Peter Giuliano began his coffee career in 1988 as a barista in San Diego, California. Since then, he has worked as a roaster, cupper, coffee buyer and business owner, serving as co-owner and Director of Coffee for Counter Culture Coffee until 2012. Joining the SCAA as a Senior Director in that year, Peter now serves as Chief Research Officer for the Specialty Coffee Association, directing Market, Economic, Scientific and Sustainability Research Activities for the association.