Fermentation-Preservation of the French Culture(s)

Based on the title, you can guess that I love puns. Those who know me well usually let out this big sigh every time.
 
Anyhow, even though I have finals, papers, events, and deadlines flying closer and closer, I cannot stop thinking about the sunny French countryside [as if I've actually been there...I haven't]. The course I will be taking is called "Microbiology and Culture of Cheese and Wine". I've been looking last year's pictures, and it makes me incredibly hungry. The closest thing I have to French cheese is the wedge of raw gruyere from Trader Joe's that I now probably will end up nibbling on as soon I finish writing this entry as a snack.

 NJ allows raw cheese as long as it is aged over a certain period of time (I think 3 months). Fresh cheese in France is not required to come from pasteurized milk and in fact, the French claim that pasteurization kills the natural properties of milk. I wonder where Louis Pasteur stood on this matter himself (not on pasteurizing milk for storage, but more on the matter of what type of milk makes the better cheese). As a young microbiologist, I consider Louis Pasteur almost a God. He was the father of stereochemistry and analyzing fermentations. I can't wait to see  his house in the French country side, as well as the Institut Pasteur in Paris! I wonder what his favorite cheese was...

I've been developing my palate for more of the stinkier, aged cheeses lately because of another reason. Coming of age--turning 21 also comes with the gift of lessening lactose tolerance. From an evolutionary point of view, I see that my body is regulating gene expression and conserving energy. Nevertheless, I cannot wait to try ALL kinds of cheese in France!

The 2011 French Experience

As the the date of departure draws ever nearer, I am endlessly dreaming of the beautiful castles and landscapes of France. I have finally finished selecting the cities that I would like to visit before I meet up with my group on June 13th for the Rutgers study abroad program, "The Microbiology and Culture of Cheese and Wine". The order of the places to see has not yet been set, but it is certain that a great trip awaits. The question now lies in how to pick where to go first?

The map picture shows the cities that will be visited in the first 7 days of the trip that begins on June 5th. In total, I will be traveling approximately 5,000 miles by rail in my 22 day trip to France. I only wish there were a way to capture the entire journey for all time.

2011 SEBS Summer Scholarship Recipients

From left to right.

Upper: David Kaminsky, Lynnicia Massenburg, Daniel Kurz, Devinn Lambert, Alicia Raeburn, Kenneth Disbrow

Lower: Allison Huggan, Preshita Gadkari, Ashley Wenke, Heather Afford

Scott Quarella Alex Kozar and Sharon Cubelo

Today Prof. Lily Young, International Dean, and I met with the 2011 Summer Scholarship Recipients. During our pre-departure meeting we discussed a variety of topics including the students programs and why they selected them. We also focused on why people blog and the value of sharing thoughts through writing, photography, and video.

The 2011 SEBS Summer Scholarship Recipients, with assistance from the International Programs Office at the School of Environmental and Biological Science, endeavor to create a blog with posts that are insightful, unique, and personal. We hope you will become a Follower and share in the international experiences of our thirteen Rutgers students.