Sensory Session
Casey C Raymond, Department of Chemistry, SUNY Oswego, Oswego, NY, USA
Co-author(s): Jeffery Schneider, Department of Chemistry, SUNY Oswego, Oswego, NY, USA
ABSTRACT: Over the past seven years we have developed and
taught a course that explores the interdisciplinary impact of
fermentation and distillation science in a global society. The overall
goals of this course are for the students to gain an understanding of
the scientific principles involved in fermentation and to develop an
appreciation of the impact of fermentation on the global society. We
discuss how the science of fermentation is connected with history,
culture, art, and other facets of a global society and how students
develop an understanding of these connections throughout the course.
This presentation will address the development of this course as well as
student experiences during the course’s study abroad component in
Belgium, the Czech Republic, the Netherlands, and Scotland. During the
course we discuss how water quality impacts beer production and how
different styles of beer resulted from the combination of available
ingredients and the water quality present. A couple of examples that we
discuss are the development of the dry stout style in Dublin and the
extra special bitter/English pale ale style in Burton-on-Trent. To get
students thinking about using their senses when consuming food and
fermented products, we usually have a blind tasting in class. Past
examples include: 1) Coke with high fructose corn syrup, Coke with cane
sugar, and Diet Coke; and 2) tonic water, club soda, and flavored
carbonated water. While we are aboard, we ask students to use their
sensory skills to discuss locally produced fermented products and to
compare different products. While we are in Belgium, we tour the
Rodenbach and Cantillon breweries and then ask students to write about
the similarities and differences they observe in production methods and
the flavors of the resulting beers. After visiting multiple distilleries
in Scotland, we ask students to use their notes from each visit and
tasting to write about the similarities and differences between the
whiskies. Whatever the venue, we always ask students to write about
their experiences with the local culture, which have included food,
drink, museum visits, and transportation.
Casey Raymond
received a B.S. degree in chemistry from Michigan State University in
1991, a Ph.D. degree in chemistry from Colorado State University in
1996, and a post-doctoral fellowship at Northwestern University. He was
an assistant professor at Kent State University prior to his position at
the State University of New York, College at Oswego. Casey has worked
with Jeffery Schneider to develop new courses at SUNY Oswego related to
fermentation science, targeting both science and non-science majors.
This is currently leading toward an interdisciplinary minor at the
campus after consultation with InBev-AB personnel in Baldwinsville, NY.
Both professors have research projects, involving undergraduate
students, related to fermentation science.
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