Course ID: | FDST 4160/6160. 2 hours. |
Course Title: | Choco Rica: The Science, History, and Culture of Chocolate |
Course Description: | A study abroad program at UGA Costa Rica that includes the
historical and cultural significance of cacao production, growing
conditions, socio-economic impact, hands-on manufacture of
chocolate from dry cocoa beans, experiential assessment of
quality characteristics and sensory properties, and their
relationship to the chemistry and biochemistry of cacao. |
Oasis Title: | Culture of Chocolate |
Nontraditional Format: | The course will be taught at the University of Georgia's campus
in San Luis de Monteverde, Costa Rica. Traditional lectures will
be complemented with presentations during tours to cacao farms
in the Upala region north of the country, visits to artisanal
and industrial chocolate processing facilities, as well as with
a workshop on chocolate and truffle confection in Monteverde.
Students will also experience a hands-on workshop on chocolate
manufacture from bean to bar. Required readings and other
assignments will further supplement classroom instruction. The
class will meet at least two 50-minute sessions before traveling
to Costa Rica. The total contact hours for the course will be
approximately 35 (based on the formula of 1 credit hour per 50
minute lecture and 1 credit hour per 2-hour field trip). |
Prerequisite: | (BIOL 1103 and BIOL 1103L) or (BIOL 1107 and BIOL 1107L) or (BIOL 1108 and BIOL 1108L) |
Semester Course Offered: | Offered summer semester every year. |
Grading System: | A-F (Traditional) |
|
Course Objectives: | Upon successful completion of this program, students should
be able to:
1. Describe the horticultural practices for growing cacao in
Costa Rica.
2. Contrast a small and a large cacao farm, the yield per tree.
3. Name the three main cacao cultivars and explain their basic
differences.
4. State the main components and composition of cacao pods and
beans.
5. Identify the challenges and limitations faced by cacao
farmers in raising their crop.
6. Describe the impact of cacao bean fermentation as it relates
to the generation of flavor of chocolate.
7. Describe the impact of cacao bean roasting as it relates to
the generation of flavor and aroma of chocolate.
8. Recognize the desirable sensory attributes of quality cacao.
9. Explain cocoa fat polymorphism and its impact in chocolate
quality.
10. Demonstrate an understanding of the complexity of the
production, processing, and distribution pattern of cocoa from
the Costa Rican processing plant to the consumer.
11. Prepare chocolate from fermented cacao beans.
12. Discuss the positive and negative health consequences of
chocolate consumption based on current scientific literature.
13. Discuss the sustainability of small privately-owned cacao
farms operations in Costa Rica.
14. Analyze the socio-economic impact of the added value chain of
cocoa in both the U.S. and Costa Rica.
15. Narrate the history of chocolate. |
Topical Outline: | Brief history of cacao and chocolate
Cacao growing regions of the world
Cacao horticultural practices
Organic cacao production
Cacao sustainability in Costa Rica
Cacao bean harvest and post-harvest
Cacao bean fermentation: microbiology and biochemistry
Unit operations in chocolate manufacture
• Roasting
• Shelling
• Winnowing
• Grinding
• Conching
• Pressing
• Formulation (dark, milk, and white chocolate)
• Tempering
Desirable and undesirable flavor characteristics of chocolate
Sensory analysis of chocolate
Health benefits and risks of chocolate consumption
Social and economic impact of cacao production and chocolate
manufacture |
Honor Code Reference: | UGA Student Honor Code: "I will be academically honest in all of
my academic work and will not tolerate academic dishonesty of
others." A Culture of Honesty, the University's policy and
procedures for handling cases of suspected dishonesty, can be
found at www.uga.edu/ovpi. Every course syllabus should include
the instructor's expectations related to academic integrity. |