Ph. D., Scientist Massachusetts Institute of Technology (MIT)
발표주제 : "물리학, 화학 그리고 커피"
Christopher H. Hendon is a computational and experimental chemist with special interests in energy materials, applied physics and coffee extraction. He obtained his BSc. Adv. HONS from Monash University (2011), his PhD from the University of Bath (2015) and is currently a Postdoctoral Associate at the Massachusetts Institute of Technology. Dr. Hendon’s interest in coffee began in 2013 in Bath, UK, through introduction to Maxwell and Lesley Colonna-Dashwood. The combination of their expertise lead them to tackle a multitude of interesting scientific problems within the industry. Dr. Hendon now works actively in the physics of grinding and roasting, and most notably, in water chemistry. His most proud contribution is the authoring of the self-published ‘Water for Coffee’, an educational chemistry handbook written for the coffee community. Dr. Hendon enjoys flat whites, washed African coffees, dry Rieslings, west coast oysters and intellectually stimulating scientific problems.
월드 커피 리더스 포럼 조직위원회 [ World Coffee Leaders Forum Organizing Committee ]
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