| Affiliations: |
The Borlaug Institute for International Agriculture, Center for Coffee Research and Education, and the Vegetable and Fruit Improvement Center
|
| Project Leader: | Sarah Brinkley scbrinkley@tamu.edu Horticultural Sciences |
| Faculty Mentor: | Dr. Bhimu Patil, Ph.D. |
|
Meeting Times:
|
TBD based on everyone’s schedule, preferably Tuesday afternoon |
|
Team Size:
|
4 (Team Full) |
| Open Spots: | 0 |
|
Special Opportunities:
|
Learn to roast and evaluate coffee quality, to operate a gas chromatography/ mass spectrometry instrumentation, to conduct data analysis, and to interpret results. Individuals who make substantial contributions will be considered for co-authorships and may even have the opportunity to travel to national or international conferences.
|
|
Team Needs:
|
The major need is to have students sort, sieve, and roast, vacuum seal and freeze coffee samples. These activities will not take place until early to mid-February. Throughout the semester, the team will have the opportunity to be exposed to and develop understanding of analytical chemistry, food science (including coffee roasting and tasting), plant nutrition, and soil science. There will also be opportunities to develop scientific and technical writing skills and data analysis. All majors are encouraged to apply. Specific skills needed: good communication between individual teammates, self-motivation to follow through on assignments, punctuality is appreciated, willingness to travel to multiple sites on West Campus. We are also looking for students experienced in the R programing language to help with data analysis.
|
|
Description:
|
Despite increasing worldwide consumption of coffee, smallholder farmers still struggle to earn a living. Elevating the flavor potential of the coffee beverage through agricultural intervention can translate into a livable wage for smallholder farmers who produce ~90% of global supply. In low-input systems, especially where resources are limited, sustainable management practices can aid in this nutrient cycling. Already, a detailed survey of three sites was made in Honduras on established, commercial coffee farms cultivated with Coffee arabica varieties Catuaí and IHCAFE-90. Some of the soil and leaf sample collection and nutrient analysis has been done. Coffee quality outcomes will be defined both organoleptically through sensory evaluation in the lab of Dr. Rhonda Miller using descriptive analysis and chemically by measuring volatile aromatic compounds via gas chromatography mass spectrometry. Some of the quality work has been performed, some still remains to be conducted. This is a multidisciplinary approach that draws on soil science, plant nutrition, phytochemical composition, and sensory perception to reveal relationships between soil biogeochemical characteristics and the resulting effects on the aromatic compounds comprising coffee beverage quality
|