ND 415A The Chemistry of Wine, Cuisine & CultureýOf France
This course will focus on the chemistry of wine, spirits, and foods of France. It will review the scientific processes of fermentation and distillation. Additional topics to include: the evaluation of wine quality, sensory perception, understanding wine labels, and the process of cheese making. Cheeses and foods from certain French regions will be sampled. The history of French cuisine will also be covered. A Study Abroad component is part of the course. Must apply for approval with the Office of International and Multicultural Affairs. Permission from the instructor is required.