The National Coffee Association (NCA) has announced that Dr Mark Corey has joined the association in the newly created position of Director, Scientific Affairs and Project Management. Bill Murray, NCA President and CEO, said the organisation was honoured such a distinguished professional was joining the NCA. “The world of coffee science is more important – and yet more complex – than ever before, and we are delighted that Mark will be leading NCA's work to guide the industry through these issues,” Mr Murray said. Dr Corey joins NCA from Heartland Food Products Group, where he served as Director of R&D – Coffee. Prior to joining Heartland last year, Dr Corey had been a member of the team at Keurig Green Mountain, Inc., where he had most recently served as Group Leader, Beverage R&D. Dr Corey earned a Bachelor of Science in Food Science & Human Nutrition from the University of Maine, a Masters' of Science in Food Science and Technology from Pennsylvania State University, and a Ph.D in Food Science from the University of Georgia with a research travel allowance at the University of Milan in Italy. His doctoral dissertation focused primarily on the investigation of green tea and apple phytochemicals for applications in functional foods for human health. While at Keurig, Dr Corey was also involved with research at the University of California, Davis, investigating the prebiotic potential of roasted and ground coffee for gut health. Dr Corey has also worked closely with NCA in recent years as Chair of the NCA's Scientific Advisory Group and was honoured as NCA's Volunteer of the Year in 2017. In his new role, Dr Corey will oversee all science and regulatory matters for NCA, oversee the work of the NCA Scientific Advisory Group, and assist the NCA in developing new resources for members regarding food and worker safety, and coffee and health. John “JD” DeMuria, NCA Chair, said: “Over the past three years NCA has worked hard to develop new resources and benefits for NCA members. Dr Corey's addition to our team greatly enhances our ability to take that work to the next level.”
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