Unlocking New Potential in Specialty Coffee Research Through PEF Technology
24.March 2026 - Elea is pleased to support innovative research in food science and technology by welcoming Master's student Winslet Mumo. She is pursuing a Master of Science (M.Sc.) in Food Science and Technology at DEDAN KIMATHI UNIVERSITY OF TECHNOLOGY (DeKUT), Kenya.
Investigating the Impact of PEF on Fermented Arabica Coffee
Her research project, titled “Effect of Pulsed Electric Field Treatment on the Chemical Properties of Fermented Arabica Coffee,” focuses on one of the world’s most traded agricultural commodities and an essential source of income for millions of people, especially in Africa and Kenya.
With the specialty coffee sector rapidly evolving, innovations such as fruit co‑fermented coffee are gaining strong global attention. Winslet’s work explores new processing strategies aimed at enhancing the biochemical and sensory potential of these specialty coffees.
By integrating emerging non‑thermal technologies, specifically Pulsed Electric Fields (PEF), into post‑harvest processing, her study seeks to deepen the understanding of how valuable compounds can be better extracted and preserved.
The outcomes of this research are expected to contribute meaningful scientific insights while supporting the development of higher‑value specialty coffee products.
We’re thrilled to have Winslet on board and look forward to the findings of her important work!