University of Kentucky launches new coffee science certificate programme
The 12-credit-hour programme, hosted by the university’s Martin-Gatton College of Agriculture, Food and Environment, is scheduled to commence in spring 2027
KENTUCKY, November 14, 2026 – The University of Kentucky is launching a new undergraduate certificate programme in Coffee Science and Culture, offering students an opportunity to explore the science, production, business and cultural significance of one of the world’s most popular beverages.
The 12-credit-hour programme, hosted by the university’s Martin-Gatton College of Agriculture, Food and Environment, is scheduled to commence in spring 2027.
The curriculum will cover essential practical skills, including coffee roasting, brewing and sensory evaluation, alongside broader aspects of the global coffee industry, international trade and sustainability.
Led by David Gonthier, an associate professor in the Department of Entomology and director of the UK Coffee Lab, the programme is designed to develop students’ critical thinking and interdisciplinary communication skills while deepening their understanding of the social, economic and cultural narratives surrounding coffee production.
The certificate programme comprises two compulsory courses: Not Just Coffee and Coffee Sensory Science. The courses will explore the history of coffee, its cultural influence, flavour profiles and the scientific methods used in coffee evaluation.
Students will also have the opportunity to select from a range of elective courses to customise their learning experience.
The programme is open to undergraduate students across all academic disciplines, as well as non-traditional students and members of the wider community. Several courses will be offered asynchronously, allowing participants greater flexibility in balancing their studies with other commitments.
Carmen Agouridis, Senior Associate Dean of the Martin-Gatton College, said the certificate would provide students with an opportunity to connect their diverse academic interests with agriculture, science and global trade.
Beyond acquiring practical coffee-related skills, students are expected to gain a broader understanding of how decisions throughout the coffee value chain affect communities and the environment.
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