Fermented Foods and Beverages of the World: Greece
NOW ACCEPTING APPLICATIONS FOR SUMMER 2020. SEE HOW TO APPLY TAB FOR MORE INFORMATION.
All over the world, fermented foods and beverages constitute a significant part of the human diet. It also contributes to agricultural produce processing, post-harvest value addition and gastro intestinal health. Upon completion of this course, students will have a comprehensive understanding of the history of fermentations. This will include how ancient civilizations went about their fermentation 8000 yrs ago and the innovative technical developments of modern fermentation. This course will stimulate students to consider how, and why, the first fermented foods and beverages might have originated. As a Gen Ed Local to Global course it will also help to develop the following student capabilities: 1. Demonstrate the ability to think critically and creatively about the relationship between local regions and global issues, processes, trends, and systems; 2. Employ appropriate and increasingly sophisticated means for communicating with people of other cultures; 3. Demonstrate knowledge of contemporary issues related to cultural diversity in the United States and other areas of the world 4. Analyze past and present relationships between humans and the natural and physical environment and 5. Evaluate community, natural, and global change through the lens of sustainability.
This course will succinctly discuss global fermented foods and beverages that use animal and plant based substrates such as milk, fish, meat, oil seeds, legumes, fruits and vegetables, grains and tubers. Some are also highly priced alcoholic and non-alcoholic beverages such as beer, wine, sake, kombucha and cereal beverages. History and tradition that described origin, production and preservation of fermented foods in different countries will be examined. The course will include a two week intensive field trip to Greece, where the origins of important traditional fermented foods and beverages will be examined. The trip will include tours of ancient and modern beverage and food facilities, cultural museums, and visits to sites of historic or cultural significance. Upon completion of this course, students will have a working knowledge of the methods, history, cultural significance, and business of fermentation. Due to the nature of these raw materials, the importance of food safety, toxicology, as well as cleaning and sanitation, will be emphasized. The course will involve a mix of lectures, discussions, hands-on exercises, and field trips. It will roughly be divided into three segments: History, background knowledge and concepts, traditional fermented food around the world and traditional fermented beverages.
FER 2200 – Fermented Foods and Beverages of the World – 3 credit hours
All students are strongly urged to attend a Faculty-led Study Abroad Financial Workshop prior to submitting the signed application to OIED. These workshops are held throughout the semester. We will answer your questions about program payment schedule, cancellation policy, financial aid and other funding sources, financial planning, and other related topics. ALL IN-PERSON WORKSHOPS WILL BE HELD IN THE PLEMMONS STUDENT UNION. Online and evening workshops are available on (TBD). For workshop dates and to register for a workshop, please click here.
Paid to Appalachian State
1Tuition and fees for summer programs can be found at this link. After selecting the appropriate summer tuition and fees cost sheet scroll down to "Study Abroad Rates". Please note that summer tuition and fees are updated during the spring semester.
2Program Cost includes airfare, in-country program transportation, lodging, international health and evacuation insurance, program events, some meals, and OIED/CCS administrative fee.
Estimated Additional Costs
1Additional meals not included in the program price. This may include non-group meals, meals during travel, and snacks.
2Personal expenses includes but is not limited to: toiletries, cell phone, emergency funds, laundry, clothing, utilities, basic travel and entertainment, etc.
3Some non-US citizens may need to apply for a visa prior to entering Greece.
Please note that non-billable costs are estimates only and will be affected by personal spending habits, currency fluctuations, etc. Prices listed in USD unless otherwise noted.
Students are encouraged to start planning for their study abroad program costs well in advance. Please use the Student Financial Planning Worksheet
to help estimate your anticipated expenses and your anticipated financial resources. When planning for estimated additional costs students are encouraged to research currency conversion rates
. To see a total of the estimated costs for this program please visit the program budget sheet
Appalachian reserves the right to cancel or alter the program format or to change costs in case of conditions beyond the university's control. Further details about Appalachian's withdrawal/cancellation policy can be found at this link.
||Submit with application
If you plan to use any form of financial aid (loans, grants, scholarships) to participate in a short-term, faculty-led education abroad program, we strongly recommend that you take the following steps before applying to the program:
- Complete your FAFSA for the academic year in which the program is offered. Please be mindful of Financial Aid deadlines!
- Visit the Office of Financial Aid's website at http://financialaid.appstate.edu/study-abroad. Read all the information carefully and print the Study Abroad Agreement Form for the appropriate term that you are requesting an increase in financial aid due to studying abroad.
- Go to the Office of Financial Aid on the second floor of the JET Building to discuss your financial aid eligibility with Kim Overcash or Laura Sullivan PRIOR to applying to the program.
Each semester OIED offers a variety of different scholarship opportunities for students. Scholarship awards range from $250 to $2000.
For information about additional scholarships please visit our External Scholarships
The international component of this course will run from June 12 to June 25, 2020.
At least two pre-program meetings; dates and times TBD.
At least one post-program meeting; date and time TBD.
Dr. Brett Taubman
Director and Professor
Department of Chemistry and Fermentation Sciences
Dr. Taubman teaches analytical and brewing chemistry as well as introductory chemistry courses. He has earned BS degrees in both Finance and Chemistry from the Pennsylvania State University and Montana State University, respectively, and a PhD in Analytical Chemistry from the University of Maryland in 2004. Following his graduate studies, he worked as a Post-doctoral Research Associate at the Pennsylvania State University before joining the chemistry faculty at Appalachian in 2007. Dr. Taubman's current research interests include investigating terpene profiles of hop varietals as well as terpenes and cannabinoids in hemp varietals. He has successfully developed a pilot instructional brewing facility on the ASU campus and currently serves as President of Ivory Tower, Inc., a 501(c)(3) non-profit corporation with the mission of supporting research and education within fermentation sciences. Dr. Taubman helped to develop the four-year degree program in Fermentation Sciences, for which he is currently the Director, and shares time between that program and the Chemistry Department.
Dr. Folarin Oguntoyinbo
Department of Chemistry and Fermentation Sciences
Dr. Folarin Oguntoyinbo joined the A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University from the University of Lagos, Nigeria where he worked as Professor of Food Microbiology. He attended the 2005 microbial diversity course of the Marine Biological laboratory, Woods Hole, MA. He was a Georg Forster Experienced Researcher of the Alexander von Humboldt at the Max Rubner-Institut, Institut für Microbiologie und Biotechnologie, Kiel, Germany as well as Newton International Fellow of the Royal Society, UK at the Institute of Food Research, Norwich, UK, now Quadram Institute Bioscience. Also, he is a previous visiting guest researcher at the Center for Food Safety and Applied Nutrition, FDA, Maryland, USA. He is the recipient of 2016 Food Safety Award for a Professional in a Country with Developing Economy of the International Association for Food Protection (IAFP), St. Louis, Missouri. He is an active member of Society for Applied Microbiology (SfAM) United Kingdom and American Society for Microbiology (ASM).
His research focuses on the molecular microbial ecology of fermented foods and beverages, the biochemical changes, sensory attributes and process optimization. This is aimed at provision of safe foods, improved quality and organoleptic properties through linkage of the microbiome in fermented foods with their metabolic signatures. In addition, he is testing hypotheses that can support industrial fermentation systems by maximizing microbial in situ growth dynamics, kinetics and functional properties. His research frontiers will continue to address unanswered questions on development of multifunctional starter cultures for North Carolina industrial fermented foods and beverages processing, agricultural postharvest value addition, reduction of food waste, improvement of nutritional intake and gastrointestinal health.
How to Apply
- CONTACT THE FACULTY DIRECTOR TO DISCUSS THE PROGRAM
- SUBMIT YOUR ONLINE APPLICATION
- Log in to AppalNET/Banner Self-Service.
- Select the "Direct Link to Web Self-Service" using your AppState username and password.
- Select the Student Tab.
- Scroll down and click on the "Faculty-Led Study Abroad Application Packet*" link.
- Select the program-specific application form from the programs drop-down menu.
- Fill out, save, and submit the online application.
- PRINT, SIGN, AND DATE THE PAPER APPLICATION FORM
- PAY THE NON-REFUNDABLE DEPOSIT
- Walk to the Office of Student Accounts, located on the 2nd floor of the John E. Thomas building and pay by cash, check, or debit card.
- Give the name and term of your program to the Cashier who will look up the deposit charge on your account (e.g., Poland COM Summer 1).
- Pay the non-refundable deposit by check, cash, debit card, or money order.
- Pay through the Touchnet online payment system. If using the Touchnet system please make sure that you are making the payment for the international charges. Please see the Touchnet Payment Instructions.pdf.
- BRING YOUR SIGNED PAPER APPLICATION TO OIED
- Walk to the Office of International Education and Development (OIED), located on the 3rd floor of Plemmons Student
Union, Suite 321.
- OIED will make your enrollment official upon reception of your signed paper application and verification of deposit payment.
All students are strongly urged to attend a Faculty-led Study Abroad Financial Workshop prior to submitting the signed application to OIED. These workshops are held throughout the semester. We will answer your questions about program payment schedule, cancellation policy, financial aid and other funding sources, financial planning, and other related topics. ALL WORKSHOPS WILL BE HELD IN THE PLEMMONS STUDENT UNION. Evening workshops are also available. For workshop dates and to register for a workshop, please click here
You will NOT be enrolled in the program until you have completed all 5 steps above.
You are strongly encouraged to share the information contained in the Faculty-Led Education Abroad Program Online Student Application Form with your family and loved ones (including the Student Handbook), before submitting your application.
DEADLINE TO SUBMIT YOUR APPLICATION:
Programs are open until full. If a program is full, the Faculty-led Education Abroad Program online student application form for that program will be deactivated and you will no longer be able to apply. The application deadline is 02/17/2020 but applications are accepted on a rolling basis so students are encouraged to apply early.
Appalachian reserves the right to cancel or alter the program format or to change costs in case of conditions beyond the university's control.