Noor FEBRIANTO

With over 10 years of experience, Noor Ariefandie Febrianto specializes in the post-harvest biochemistry and processing of coffee and cocoa commodities. Currently serving at the Indonesian Coffee and Cocoa Research Institute, his work focuses on the chemical composition, fermentation, and sensory profiles of diverse coffee and cocoa genotypes. He has authored numerous high-impact publications in Q1 and Q2 journals, such as the Journal of Agricultural and Food Chemistry, Food Chemistry, and Food Research International detailing research on bioactive compounds and flavor volatiles in coffee and cocoa beans.

His expertise includes chromatography and sensory analysis aimed at enhancing quality for both farmers and food-based industries. To date, my research has garnered over 895 citations, reflecting a significant contribution to the field of coffee and cocoa science.