In the case of coffee by-products, there is still a lack of information concerning their thermal behavior, which is of great importance for defining the potential applications of this waste product. Among the thermal techniques that enable getting valuable information about tested materials are differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC) and thermogravimetry/derivative thermogravimetry (TG/DTG). DSC is a technique which is particularly useful in terms of food systems which undergo heating or cooling during processing. The information obtained from DSC curves can be helpful in understanding thermal transitions under certain treatment of the material [14; 15; 16]. Additional details about the studied samples can be obtained by using thermogravimetry analysis/derivative thermogravimetry. In this technique, mass loss of the material under controlled linearly varying or isothermal temperatures over time under a given atmosphere is determined. It can provide information about physical phenomena, including phase transitions and chemical changes, such as thermal decomposition [17]. Thermal techniques are widely used to obtain information about foods systems [18]. DSC is the most universal thermal analytical technique applied to detect phase and state transitions of food products containing mainly proteins and polysaccharides. MDSC is especially useful in determining glass transition temperature, which is important in determining material stability [15]. [PERSON] et al. [19] studied the glass transition temperature of newly designed \(\beta\)-lactoglobulin--retinyl palmitate--disaccharide powdered systems. Based on the obtained results, the impact of the composition of the studied samples on the glass transition temperature was shown. In the case of trehalose incorporation into products, the temperature was higher than in samples containing lactose. In food systems, a higher glass transition temperature can be assumed to improve protection and stability of encapsulated substances. Calorimetry can also provide valuable information about thermal properties of proteins and, what is helpful in understanding the stability of proteins, the forces that maintain their folded structures and interactions with other macromolecules as a function of temperature [20]. Thermodynamic analysis of DSC was also applied to investigate thermal denaturation and aggregation of food proteins. It is possible to estimate the apparent denaturation enthalpy after heating protein solutions at a chosen temperature and time range. [PERSON] et al. [21] studied the kinetics of the aggregation of \(\alpha\)-lactalbumin at 90 \({}^{\circ}\)C and found that kinetic curve of the process can be described by the first-order reaction equation with the constant rate of about 10\({}^{-4}\) s\({}^{-1}\). DSC is also a valuable technique to study the influence of chemical and physical treatments used during food preservation on inactivation of bacteria. Calorimetric data provided information that can be useful in optimizing the processing conditions of food preservation, in obtaining quantitative data about bacteria inactivation process, such as thermal energy required for bacteria inactivation and kinetic parameters of inactivation [22]. [PERSON] and [PERSON][23] studied process of _Escherichia coli_ inactivation. _E.coli_ samples were preheated in the DSC to set the temperature, cooled in liquid nitrogen and rescanned to 140 \({}^{\circ}\)C. On the DSC scan, the thermally induced transitions' connection with the surviving of bacterial cells could be observed. Based on the DSC curve course, apparent enthalpies of the process were calculated. Thermal analysis is also widely used in fat analysis. It gives the possibility to obtain crystallization and melting profiles obtained on cooling and heating of the sample; to monitor polymorphic forms of fats; to measure the heat of transitions; to define solid fat content in the sample; to monitor oxidation of lipids [18].