CHEM H415C St: Chem of Wine, Cuisine & Culture of G
As part of the course, a 10-day study abroad component to Germany will be included (with program fee). This course will focus on the chemistry of wine, beer, and foods (particularly the cheeses) of Germany. It will review the scientific processes of fermentation and how chemistry affects the aging of wine, beer, and cheese. Additional topics to include the evaluation of wine and beer quality, sensory perception, and the understanding of wine labels. A historical overview of producing wine and beer will be presented along with food samples and cuisine from the various German cities that will be visited.