Science and Culture of Food

Catalog description

Food is chemistry, culture, and community. In this study abroad course, students explore the science that underlies the taste, texture, and transformation of foods--and how those scientific processes are deeply tied to local traditions and cultural identities. Through lectures, tastings, and local excursions, students discover the chemical and biochemical processes behind fermentation, baking, coffee and tea preparation, cheese making, and more. By engaging directly with local producers, artisans, and food experts, students connect chemistry with sustainability, history, and community well-being.