Over the last few years, there has been a lot of emphasis on coffee in the academic world. Significant research extends beyond the impact of coffee consumption on humans to every part of the supply chain, from growing and processing to roasting and brewing. Just last month, the University of California, Davis, opened its sprawling, 7,000-square-foot Coffee Center.
Texas A&M University is not to be outdone announced that they will be offering an academic certificate in coffee research and it will be the “first” project of this type in the country.
Coffee research is no stranger to A&M. They’ve had their Coffee Research and Education Center for the better part of a decade, focusing more on the agricultural side of the supply chain. (It’s Aggies, after all.) Now, with a recent certification, they’re expanding their program even further to keep pace with the demand for high-quality coffee production.
Equivalent to a minor in another academic field, Coffee processing and quality certificate is awarded by the Faculty of Food Science and Technology, but is the result of interdisciplinary cooperation with the Faculty of Horticultural Sciences and the Department of Agricultural Economics.
“We will cover the stages of coffee production, including harvesting, processing, fermentation, roasting and evaluation, as well as delving into the health benefits of coffee and how to extract and combine flavors,” states Dr. Mian Riaz, deputy head of the Department of Food Science and Technology. “There are also opportunities for research-oriented studies and internships and studies abroad.”
Classes cover topics such as coffee production, processing and quality assessment, the impact of coffee on human health and well-being, the coffee value chain and the genetics of various coffee species. To receive the certificate, students must complete a total of 15 hours of classes.
“We also want students to understand how much extra effort it takes – often in modest and tough circumstances – to produce the cup of coffee they enjoy,” says Eric Brenner, associate director of the Texas A&M Center for Coffee Research and Education. “We want them to see the challenges of smallholder farmers and see how they can benefit from the extra effort put into growing higher quality specialty coffees that come at a better price.”
The future of coffee production is uncertain and will require concerted efforts to ensure its survival. However, such programs, with their strict and academic nature, are certainly a step in the right direction. More information can be found on the website Coffee processing and quality certificate program from Texas A&M University.
Zac Cadwalader is the editor-in-chief of Sprudge Media Network and a Dallas-based writer. Read more Zac Cadwalader at Sprudge.
