Henry J. Leir Luxembourg Program

  • Europa HouseThe May Term in Luxembourg

Academics

Students may enroll in only one of the two courses offered each May Term.  Enrolled Clark students will receive normal day-college credit (1 full unit) upon successful completion of a course.   All courses are taught in English.

May Term 2017 Courses

Europe at the Crossroads: Challenges to a Unified Europe (Economics 005) will be taught by John Brown, Professor of Economics. Despite the rise of China and other countries, Europe remains the United State's most important economic and security partner. Over the past sixty years the countries of Europe have been engaged in an ever more ambitious experiment to create one economy among the 28 diverse members of the European Union. The Union's promise is that similar to the 50 states of the U.S., free movement of goods, money and people across the borders if its members would raise the living standards of all and prevent a repetition of the disaster that was World War II. High unemployment, the Greek debt crisis in the wake of the economic crisis of 2008-2009 and the challenge of coping with hundreds of thousands of refugees from the Middle East and Africa have raised fundamental questions about the future of the European project. This course examines the core elements of the project for European Union and its future in the face of these challenges. Field trips include the Maginot line at Hackenberg in France; European Union Agencies in Luxembourg; the European Central Bank in Frankfurt, Germany; and other sites in the region. The course has no prerequisites.

The course has no prerequisites. It fulfills the Global Comparative Perspective at Clark.

The Science of Fermentation (Chemistry 012) will be taught by Sergio Granados-Focil, Professor of Chemistry. This course has been designed to take full advantage of Western Europe s rich history and tradition of preserving food and beverages through fermentation. The course will start by covering some general aspects about the fermentation process and then will focus on the interaction of microorganisms and biomacromolecules with different substrates to generate a wide variety of non-perishable foods, beverages and biomedically relevant substances. The class has a laboratory component where the students will make and characterize a wide variety of fermentation products, such as cheese, yogurt, beer, and vegetables (like sauerkraut and kimchi). In accordance with University policy, students will not consume alcoholic fermented derivatives produced in class, and will not be tasting/consuming any alcohol on field trips to breweries and vineyards. Through the lectures, laboratory experiments and field trips, students will learn the basic principles of experimental design, the importance and need of controlling experimental parameters, rules of proportion and scaling (disguised stoichiometry) and basic chemical concepts such as the difference between a physical mixture and a chemical reaction, solubility, acidity, density, and gas laws. The course will also cover topics such as the development of fat-free, lactose-free and low-calorie alternatives as examples of how public demands can affect scientific developments and how commercial research studies are structured, funded and regulated. Field trips are planned within Luxembourg and to Belgium, France and Germany.

The course has no prerequisites. It fulfills the Science Perspective at Clark.