Coffee Processing and Quality Certificate
The Coffee Processing and Quality Certificate, provided by the Department of Food Science and Technology, offers focused coursework on coffee production, processing, and quality evaluation, emphasizing their connections to various food products. Additionally, the program delves into the significance of coffee and other food items in promoting human health and wellness. Designed for undergraduate students in the College of Agriculture and Life Sciences, as well as other disciplines, this standalone certificate equips learners with the skills needed to meet the growing need for competent professionals in the coffee sector.
Why Coffee?
Coffee stands as a pivotal global commodity, wielding considerable influence over economies and job markets. Consequently, there’s a surging demand for graduates skilled in coffee-related disciplines. As per the Specialty Coffee Association (SCA), the specialty coffee sector is experiencing rapid expansion, necessitating adept professionals capable of delivering top-tier coffee experiences.
Globally, the coffee industry serves as a significant source of employment, as highlighted by the International Coffee Organization, engaging over 25 million individuals. This spectrum of employment encompasses roles ranging from coffee cultivation to café management.
According to recent findings from Lightcast, the field of food science and technology is poised for an approximate 11% job growth over the coming decade. Completion of the proposed certification program would uniquely position individuals for numerous roles within the coffee industry, capitalizing on this burgeoning sector’s opportunities.
Program Requirements
TAMU Catalog – Coffee Certificate Overview and Program Requirements
Students must complete the following courses.
| Code | Title | Semester Credit Hours |
|---|---|---|
| FSTC 324 | Food Safety and Preventive Controls for Human Food | 3 |
| or ANSC 326/FSTC 326 | or Food Bacteriology | |
| FSTC 430 | Harnessing the Power of Healthy Functional Food Ingredients | 3 |
| FSTC 487/ANSC 487 | Sensory Evaluation of Foods | 3 |
| HORT 450 | Processing Coffee and High-Value Horticultural Crops | 3 |
| Select one of the following: | 3 | |
| AGEC 485 | Directed Studies | |
| AGEC 289 | Coffee Industry Value Chains | |
| AGEC 491 | Research | |
| BAEN 427 | Engineering Aspects of Packaging | |
| FSTC 312 | Food Chemistry | |
| FSTC 485 | Directed Studies | |
| FSTC 491 | Research | |
| HORT 485 | Directed Studies | |
| HORT 491 | Research | |
| Total Semester Credit Hours | 15 | |
Related Activities
Texas A&M Coffee Center
Housed within the Norman Borlaug Institute for International Agriculture at Texas A&M University, the Center for Coffee Research and Education was established in response to rapid growth within the specialty coffee industry. The Center meets a need for education and training for the next generation of coffee agronomists, researchers, business leaders, and connoisseurs through research, training, and international development.
TAMU Coffee Club
The Texas A&M University (TAMU) Coffee Club serves as a vibrant community for coffee enthusiasts within the university, uniting students, faculty, and staff with a shared passion for coffee. This club not only explores the intricate world of coffee brewing, tasting, and history but also delves into the cultural and scientific aspects of coffee production and consumption.
Study Abroad Programs
Contact
Mian Nadeem Riaz
Professorship in Food Diversity and Associate Department Head