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Taught by: Augustus W. Fountain III, Adjunct Professor of Chemistry, Department of Chemistry and Biochemistry and Sandy K. Strick, Associate Professor and director of the Wine and Beverage Institute, School of Hotel, Restaurant and Tourism Management
Dates: May 10 - 28, 2021
Cost: $3,400 (does not include roundtrip airfare, tuition, international insurance, or study abroad application fee)
This is a 4-credit hour SCHC course that fulfills your Honors Beyond the Classroom or your Honors natural science requirement and Carolina Core SCI or an Honors elective.
Beer and wine have been produced and enjoyed for thousands of years and have played an important role in the culture, trade and societies of many countries. Join us for travels through France and Germany as a first step in a life-long journey of learning about and appreciating wine and beer, which will complement the discussions of science and technology in the production of fermented beverages. This course is not based on consumption, but rather on the chemistry and biochemistry needed to produce quality fermented products. A week of lecture and lab on site at the University of South Carolina will supplement a tour of Europe’s major centers of wine and beer production.