Costa Rica: The Science, History and Culture of Chocolate
About the Program
In your study of chocolate production and the science behind it, you’ll visit:
- production farms where cacao is grown
- walk through cacao orchards
- handle and taste fresh cacao
- tour chocolate manufacturing facilities
- participate in all the steps it takes to go from bean to bar
Beyond processing, you’ll learn about horticultural practices associated with cacao that increase productivity and mitigate pests and diseases. You will learn how to conduct a sensory analysis of chocolate and will study its health benefits as they relate to chocolate’s chemistry and biochemistry.
You’ll also be exposed to the culture behind chocolate, its history, the technology behind its evolution and socioeconomic issues associated with the production of chocolate.
On-site lectures and labs will be offered at the University of Georgia Costa Rica campus. Other opportunities include a hike through the cloud forest, zip lining and a guided natural history tour. And a traditional Thanksgiving meal will be served on the UGA’s Costa Rica campus.
International Travel Scholarship
Additional Scholarships for International Travel
There are several scholarships available for international travel through the CAES Office of Global Programs.