SUMMER-ABROAD.UCDAVIS.EDU May 16, 2008 05:07 AM
Jean-Xavier Guinard, Ph.D.
Food Science and Technology Department, UC Davis
jxguinard@ucdavis.edu
Professor Guinard is a sensory and consumer scientist whose research focuses on the sensory properties of foods and beverages, food preferences and food intake. He teaches undergraduate, graduate and online extension courses in food science, sensory science and consumer science. He is a leading expert on Spanish foods and beverages, and their role in Spanish culture.
Class Size: 18-26
Students in this program will study food components and the processes by which agricultural commodities are converted into edible foods and beverages. They will learn about the sensory, chemical, microbiological, and safety properties of foods. Through tastings and field trips to local food and beverage producers, students will experience Spanish food, beer, and wine industry practices, food habits, and culture. Burgos is a midsize town with a rich history and ideal weather, 150 miles north of Madrid, with convenient bus and train routes to the North, Atlantic Coast (Santander, Bilbao, San Sebastian) and to Barcelona or Paris. The course includes two overnight trips to Madrid and Logroño (Rioja wine country).
