Henry J. Leir Luxembourg Program

  • Europa HouseThe May Term in Luxembourg


For The May Term 2018, students may enroll in one of the two courses: "The European Union: Historical, Political, and Legal Perspectives" or "The Science of Fermentation".  Enrolled Clark students will receive normal day-college credit (1 full unit) upon successful completion.  

May Term 2018 Courses

PSCI 015: The European Union: Historical, Political, and Legal Perspectives will be taught by Prof. Mark Miller.

After World War II, in order to help prevent another major war in Europe, several countries including France, Germany, Italy, and the three Benelux countries joined together in what would eventually become the European Union. This political science course will examine the European Union experiment from historical, political, and legal points of view. Today the European Union has 28 countries, with others hoping to join. Some of the countries have a common currency (the Euro), citizens of all the E.U. countries have the right to live and work in any of the E.U. member states, and European law has been superimposed over national laws. We will look at how and why the number of member states in the E.U. expanded over time, as well as looking at why voters in the United Kingdom voted to leave the European Union in what is known as Brexit. We will examine how the Treaties of the E.U. have become constitutionalized. The course will also examine how the European Union manages the tricky politics among the 28 member states and the voters across Europe. We will also look at current issues like the Greek debt crisis and the refugee crisis in Europe. The course will include field trips to the E.U.'s European Court of Justice in Luxembourg City, the European Parliament in Strasbourg, France, and visits to various other sites in and around Luxembourg and neighboring Germany and Belgium.

"The European Union: Historical, Political, and Legal Perspectives" carries one full Clark academic unit and a Historical Perspective. It is taught in English, has no pre-requisites, and is open to all Clark students, including first-year students.


CHEM 012: The Science of Fermentation will be taught by Prof. Sergio Granados-Focil.

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 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 imporance and need of controlling experimental parameters, rules of proprtion 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 Science of Fermentation" carries one full Clark academic unit and a Science Perspective. It is taught in English, has no pre-requisites, and is open to all Clark students, including first-year students.