A major component of the Center is training students, from undergraduate to graduate, as well as researchers and industry specialists.
The Center is facilitating new coffee-centric undergraduate courses and study abroad programs in topics such as:
- Coffee genetics
- Coffee culture and horticulture
- Social aspects of coffee
- Engineering behind coffee creation
- Coffee economics
- Coffee Sensory
Upcoming Classes and Labs
- Coffee Roasting
- Global Coffee Industry
- Barista Training
- Coffee Farm Development
Coffee-centric courses currently offered to Texas A&M students:
HORT 489: Processing Coffee and High-Value Food Crops (3 credits)
This course, a first of its kind at Texas A&M and any other institution of higher education in the United States, examines the principles behind coffee processing and other high-value food crops including different unit processing operations, methods for preservation, packaging and marketing strategies. The course also includes a visit to local coffee roasting facility as well as guest lecturers. The course is taught by Dr. Luis Cisneros-Zevallos and it is offered every fall semester.
HORT 400: Coffee Origins Service Study Abroad (2 credits)
Students will be spending 9 days during Winter Break 2017-2018 in San Miguel Escobar, 10 minutes outside of Antigua, Guatemala. During the course, students will learn about all aspects of coffee production through an immersive community-based experience, including coffee cultivation and processing and culture and history of coffee in Guatemala. Through hands-on activities and a service project, they will get a glimpse of local life while gaining an in-depth appreciation for the lives and challenges of small-scale producers and successful approaches to community based development. This course is developed in partnership with De La Gente. More information and application form can be found here.