On the surface, the link between chemistry and international culture may not seem apparent. But dig a little deeper and come to see there’s something that connects both these elements in a universal way—food. That concept—the connection of food, culture and chemistry—was the impetus for Professor of Chemistry and Biochemistry Luanne Tilstra to create the Chemistry of Food and Drink (Chem 270) class that included a study abroad component.
This past winter quarter, 18 students in Tilstra’s Chem 270 class traveled to Athens and Thessaloniki, Greece to apply what they learned in the classroom to real-world experiences. While this is the first of Tilstra’s classes to travel to Greece, she has taught Chem 270 with study abroad twice before, with students traveling to Japan both times.
The Chem 270 course focuses on the fundamentals of chemistry and introduces the subject to students who may not necessarily be chemistry majors. Tilstra designed the course around the four main categories of chemical compounds that comprise food: water, protein, carbohydrates and fats/lipids.
In other words, “We talk about processes that are applied to compounds to convert raw food materials to various stages of yumminess,” said Tilstra.
Tilstra likes to explore topics with respect to food chemistry that most students find interesting. For example, students study the structure of muscle, which contains fat and protein, and how it impacts how meat is cooked to have the best impact and flavor. They learn about the chemistry of eggs and its components of fats, protein and sugar; how flour is a carbohydrate and also contains protein. Students learn the process of baking, which pulls together flour and eggs. The last week of class is designated for the study of fermentation, with respect to yeast, beer and wine making, as well as distilling.
All of the activities in Thessaloniki were designed to showcase various aspects of the chemistry of food and its impact on Greek food and culture. One of the favorite experiences was a trip to Oleosophia Olive Orchard.
At Oleosophia Olive Orchard, students listened to a lecture about olive oil processing by the individual who manages the production, who has a degree in physics and approaches production of olive oil in a very scientific way. She shared the differences between extra virgin olive oil and virgin olive oil, and how to properly store oils. Students then participated in an olive oil tasting.
“All the things we talked about in class, she reiterated with respect to the production and chemistry of olive oil,” said Tilstra. “It was a really wonderful direct connection between what we learned and practiced.”
Visiting Oleosophia, as well as Ktima Gerovassiliou Winery and learning about fermentation and wine making, was very eye-opening to Caitlin Hriljac, a senior majoring in biochemistry.
“I never realized how complex the process of olive oil production was. … learning about why oxygen reactions are bad for the olive oil with respect to the olives losing their antioxidants was extremely interesting to me,” said Hriljac.
“I loved learning about the olive harvesting and oil production as well as the wine-making processes, especially knowing how important olive oil and wine is in Greek culture.”
The class also visited Chatzilia Food Innovation, a farm whose land and climate are perfect for growing vegetables. It also serves as a boarding school where students learn the fundamentals of agriculture and help maintain the farm. Rose students were able to see first-hand the source of the foods that lead to the Mediterranean Diet
Students also participated in a walking tour of food. They visited several different shops and parts of Thessaloniki where they were introduced to traditional foods and learned why all the foods are important to the Greek culture.
The other favorite activity was a hands-on cooking class in which students learned how to make traditional Greek dishes. For example, students wrapped the grape leaves around a rice mixture to make dalmas.
They made stuffed peppers and massaged the cuts of meat to create meatballs.
Students then baked the food and enjoyed a meal of their creation. While the students ate, the chef presented a slideshow about the history of food in Thessaloniki.
Temi Akinselure, a junior majoring in computer science, left the class and experience a changed person.
“[During the cooking class], the first activity had us smell ingredients while blindfolded, and I thought I would be overwhelmed,” said Akinselure. “But instead, it helped calm me down. I started to recognize the smells, and it made me more curious than scared. As we rolled the rice into leaves, stuffed peppers with rice, and rolled up our dessert … I felt myself becoming more confident. And on top of that, the food beat my expectations. I left the class proud, not just of the food, but of myself.”
“This trip showed me how much beauty there is in the world and how rewarding it can be to take a chance on something new. Also, seeing the Greek people be so proud and the guides knowing so much about their country and its history inspired me and made me want to know more about Greek history and, honestly, the history of the world.”
Akinselure’s comments reinforce one of the most important reasons Tilstra believes the study abroad experience is key to learning.
“You have to live it,” she said. “Someone can say it a thousand times, but when you live it, it becomes yours.”
Branden Anderson, a chemical engineering senior, echoes these sentiments.
“This trip impacted me in ways that I am still processing,” said Anderson. “It reminded me of the importance of human connection, living in the moment, and appreciating the tradition and cultures of others. … I saw firsthand what it looks like when people prioritize kindness, quality of life, and meaningful work. I felt more present, open minded, and connected to others and myself! I am more encouraged now than ever to continue to explore new cultures, appreciate the small moments, and to live a life rooted in authenticity and connection with others.”
Students also had free time to find their own places to eat and order meals without help Tilstra or Adam. Tilstra believes this is also a big part of the learning experience and is important for students to recognize how empowering it can be to do something on your own, in a foreign place, without the help of an instructor or adult.
World Strides, an educational travel and tours abroad company, helped plan and organize the trip to Greece. The company also provides scholarships to students who write essays about the impact the trip will have on their future careers. Three Rose-Hulman students—Lily Schoenewolff, Makayla Johnson and Gillian Gorocica—received partial scholarships from for their study abroad experience. World Strides rarely awards more than one scholarship to an institution, let alone three that went to Rose-Hulman students after a blind review of essay applications.
Tilstra is planning another section of the Chemistry of Food and Drink course in spring 2026, which will include a study abroad component in Italy.