Spectroscopic and Chemometric Methods for Characterizing Green Coffee Oil at Different Ripening Stages

• Grant number: 25/21880-6
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Start date: April 01, 2026
• End date: July 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Tiago Bueno de Moraes
• Grantee: Vinicius Silva Paiva
• Supervisor: Mafalda Sofia Coelho da Cruz Sarraguca
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Institution abroad: Universidade do Porto (UP), Portugal
• Associated to the scholarship: 25/07680-4 - Proposal for quantifying the oil content of coffee fruits at different stages of maturity using benchtop magnetic resonance imaging equipment, BP.IC

Abstract

This project aims to develop and validate rapid, non-destructive spectroscopicand chemometric methods to monitor the content and quality of green coffee oil (Coffeaarabica and Coffea canephora) at different ripening stages. Building on results obtainedwith benchtop NMR in Brazil (FAPESP process nº 2025/07680-4 and 2024/08141-7),advanced NIR, Raman, mid-infrared (MIR) spectroscopies and chemometric techniquesavailable at the Faculty of Pharmacy, University of Porto, will be applied to characterizelipid composition and evaluate the potential of off-grade beans for commercial-quality oilproduction. The work will include practical training in instrumentation, spectralinterpretation, and chemometric modeling (PCA, PLS, etc), resulting in accessibleprocedures for quality control and industrial application. Beyond methodologicaladvances, the internship will provide essential international experience and specializedtraining in optical and vibrational spectroscopies and data analysis, strengthening thestudent's academic development and contributing to the sustainable valorization ofBrazilian coffee.