BSCI 40195 Feasts and Plagues: the Science of Italian Food, Wine and Disease | Kent State University

BSCI 40195 Feasts and Plagues: the Science of Italian Food, Wine and Disease

Course Name: BSCI 40195 Feasts and Plagues: the Science of Italian Food, Wine and Disease

Description: Over the centuries, human health has been challenged by infectious agents from the Black Death to the modern day Ebola virus while at the same time we rely on microbes to produce beer, wine, bread, and other foods.  In this unique course, we will explore causes and consequences of pandemics, plagues and other earth shattering diseases.  At the other end of the spectrum, we will consider the biology that yields wine, bread and beer and biological processes used in vinegar and cheese making.  Lastly, we will bring the elements of disease and food production together to explore emerging concerns about food safety and contamination.  This course will feature hands on activities, tastings, field trips and a chance to put your explorations of Florence and other locations you visit while in Europe to good use as you consider the process by which food and beverages make their way to our tables and the historically impacts of disease.

Credit Hours: 3

Prerequisites: None