“The Microbiology and Culture of Cheese & Wine is a hands on experience filled to the rim with culture, science, French history, and of course, cheese and wine. As a process engineer, I’m always interested in learning how things are made, and this course did not disappoint. Dr. Häggblom’s expertise in microbiology is a fantastic partnership with Dr. Healy’s knowledge of local French history and culture. Together they round out the course by marrying up the science to the art of wine and cheese making. Get ready to travel all around Burgundy, tasting vin jaune from the Jura region to the indulgent Époisses of the Côte-d’Or!”

Eric Lorenz is an MS student and works fulltime at PepsiCo, Inc. as the Associate Principal Engineer of Global Beverages R&D. He participated in the Microbiology and Culture of Cheese and Wine program in France in the summer of 2019.