| Affiliations: | The Borlaug Institute for International Agriculture, Center for Coffee Research and Education, Department of Horticultural Sciences |
| Project Leader: | Sarah Brinkley scbrinkley@tamu.edu Horticultural Sciences |
| Faculty Mentor: | Dr. Andreea Botezatu, Ph.D. |
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Meeting Times:
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Wednesday 12-1 pm |
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Team Size:
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6
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| Open Spots: | 0 |
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Special Opportunities:
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Learn to roast coffee and evaluate coffee quality, to conduct data analysis, and to interpret results. Individuals who make substantial contributions will be considered for co-authorships, to present research at the university level, and may even have the opportunity to travel to national or international conferences (once it’s safe to do so)
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Team Needs:
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The major need is to have students measure coffee seed density, roast, vacuum seal, and freeze coffee samples, and prepare samples from shipment and analysis via GC/MS. These activities will begin ASAP. Throughout the semester, the team will have the opportunity to be exposed to and develop an understanding of analytical chemistry, food science (including coffee roasting), 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, willingness to travel to multiple sites on west campus |
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Description:
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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 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. Most 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 remain 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. |