The science of food is a focus throughout the world, and through study abroad programs, students like Bo Wallace, a senior studying fermentation and food science in Colorado State University’s Department of Food Science and Human Nutrition, can experience the industry through a global lens.
Wallace, enrolled in PURPAN -an agricultural and engineering university in Toulouse, France- will be spending his summer continuing his studies in food and fermentation while learning about French culture and agricultural practices.
Where are you from? Why did you choose to study at CSU?
I was born and raised in upstate South Carolina but decided to move to Colorado for the mountain lifestyle and the Fermentation and Food Science Program.
I chose this program because I love the science of fermentation and food chemistry. I was raised as a massive foodie; my family always reveling in food together, prioritizing cuisine while traveling, and watching lots of Food Network! When I discovered a passion and aptitude for life sciences and chemistry as well, I decided that I wanted to combine these two as my field to pursue.
Describe your summer activities abroad.
This summer I am at PURPAN, a small agriculture and engineering university in Toulouse, France, in the country’s southern region. Here, I am furthering my education in food and fermentation with classes and labs while focusing on making beer, cheese, and bread, training sensory analysis, and receiving production facility tours.
We are also broadening our understanding of the scope of agricultural products by discussing French culture, agricultural practices, agriculture policy, and animal welfare; all while taking French language lessons as well.
In a few weeks, I will cease my classwork in favor of a production internship, where I will work on a small French farm and apply what I learn.
How have you applied your studies at CSU in your summer experience?
Although we are learning much about food and fermentation while I am here, I have found that the classes I have taken at CSU have helped me develop my understanding of the broad field of agriculture and food by giving me context for the soft-science courses and allowing me to connect with and discuss science with my peers.
What is your favorite part about your summer experience?
So far, my favorite part of this experience has been the food. Here in France, there is such a distinct quality in what is eaten. Additionally, the culture around eating is so communal and familial – it’s hard not to fall in love!
The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.
