NUTR 490 B Coffee: From Cultivation to Cupping will expose students to the study of coffee from multiple perspectives: historical, geographical, environmental, economic, health, social justice, chemical, and sensory. In addition to seminar lectures, students will have the opportunity to hear from voices in the field, including producers in Nicaragua, processors in Seattle, and public health professionals in Kenya. There will be opportunities to learn about the sensory analysis of coffee and students will be able to sample multiple varieties of specialty Arabica brews that are served here on campus.
- Instructors: Anne-Marie Gloster, PhD, RD & Joseph Maurey, Master Brewer, Husky Grind
- 1 credit, CR/NC
- SLN 22587
- No prerequisites
- Elective for the Nutritional Sciences Minor