Samo Smrke

Samo Smrke is a Researcher at the ZHAW School of Life Sciences and Facility Management, specializing in the Coffee Competence Centre and Analytical Technologies. His work focuses on advancing coffee science through projects like the SCA Coffee Expertise Program and collaborations with industry leaders such as Nespresso and Julius Meinl. He has led multiple research initiatives including studies on coffee freshness, roasting effects, aroma release mechanisms, and packaging technologies.

Smrke's research interests span coffee chemistry, analytical techniques, and sensory analysis. He has published extensively on topics such as degassing kinetics of roasted coffee, antioxidant generation during roasting, and aroma modulation in instant coffee products. His work often employs advanced methods like proton transfer reaction mass spectrometry (PTR-MS) and gravimetric analysis.

He is a co-author of influential books including The Coffee Freshness Handbook and The SCA Water Quality Handbook, which provide foundational knowledge for industry professionals. Smrke’s projects frequently bridge academic research with practical applications, addressing challenges in coffee production, storage, and quality assurance.