"The curriculum leads to a 'Coffee, Science and Culture' certificate, anchored by two new courses: COF 301 'Not Just Coffee' and COF 302 'Coffee Sensory Science.' The first course delves into the history of coffee, while the second offers hands-on coffee tasting experiences."
"Gonthier hopes to add more lab-based experiences over time, including roasting, brewing, and business practices, as well as study abroad opportunities to explore different coffee production systems."
"Gonthier traces much of his interest in coffee to family ties in Honduras, where he worked with his cousin, a conservation biologist and coffee farmer, learning about production practices and farmer-focused business strategies."
The University of Kentucky introduces a coffee education program for undergraduates, featuring a 'Coffee, Science and Culture' certificate. Developed by David Gonthier and his team, the curriculum includes two courses: COF 301 'Not Just Coffee' and COF 302 'Coffee Sensory Science.' The program aims to cover the entire coffee value chain, with plans for lab experiences and study abroad opportunities focused on coffee production systems. Gonthier's personal connection to coffee farming in Honduras influences his commitment to the program.
Read at Daily Coffee News by Roast Magazine
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