University of Kentucky Launches New Coffee Science Certificate Program – CoffeeTalk

The University of Kentucky is launching a new undergraduate certificate program titled the Coffee Science and Culture Certificate, which consists of 12 credit hours and will commence in spring 2027. This program is hosted by the Martin-Gatton College of Agriculture, Food and Environment and aims to delve into various aspects of coffee, including its science, production processes, business implications, and cultural relevance—making it an educational opportunity surrounding one of the world’s most beloved beverages.

The curriculum focuses on essential skills such as roasting, brewing, and sensory evaluation, while also emphasizing the broader global coffee industry, the complexities of international trade, and sustainability practices. Led by David Gonthier, an associate professor in the Department of Entomology and director of the UK Coffee Lab, the program is designed to foster critical thinking and interdisciplinary communication among students, and to promote an understanding of the rich narratives surrounding coffee production.

The structure of the program includes two mandatory courses: “Not Just Coffee” and “Coffee Sensory Science.” These courses cover the history of coffee, its cultural impact, flavor profiles, and the scientific methods used in its evaluation. Alongside these required courses, students can choose from additional electives to tailor their learning experience.

Importantly, this program is accessible to undergraduate students from any field of study, as well as nontraditional students and community members, with several asynchronous course options to accommodate varied schedules. Carmen Agouridis, senior associate dean of the Martin-Gatton College, highlights the certificate as an opportunity for students to integrate their diverse interests with themes in agriculture, science, and global trade. Students will not only acquire practical skills but also gain insights into how decisions made in coffee production impact communities and the environment.

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