Two European campus EU students, Robin Hilbrink and Espen Saeverud, crossed the Atlantic to take advantage of the EU’s continued successful partnership with Nichols College, Boston (MA).
Over the coming months, the EU Blog will publish articles regarding their progress and life at Nichols.
We start below with an email from Mr. Hilbrink addressed to Dr. Dirk Craen, President of European University that reports his positive first impression of the campus.
Dear Dr. Craen
How are you? I just wanted to let you know that I arrived at Nichols College this week.
I arrived on the campus on a Sunday evening and started classes on Tuesday. I share an apartment with 6 others and my roommate is Espen Saeverud, who studied at the Barcelona campus. He is also doing the Dual Degree BBA Program and is helping me a lot in terms of guiding me through this college. We get along very well together.
My first impression of this college is very positive.
As it was my first week of class I cannot tell much about the programs but all the professors have given me a very positive impression. The administration department is very friendly and everyone seems willing to help me here.
I am really excited to be at Nichol’s and look forward to the rest of my time here.
You mentioned that you might visit the College in the next few months?
Thank you for this great opportunity and I hope to see you soon.
With kind regards
Robin Hilbrink.
did you know?
EU Munich Bachelor and Master students attended the first Industrial Visit of 2010 at the oldest brewery in the world!
With the temperature outside a chilly -1°C, the students enjoyed the heat of the brewery while learning how this world-famous traditional ‘bier’ is produced, and how this process is being changed by state-of-the-art technology. Michael, the tour guide, is a Ph.D. student at the brewing university in Weihenstephan Abbey and showed the students around the plant.
The tour started with beer tasting and a video about the history of Weihenstephan. Afterwards students were shown to the production area and learned how wheat, yeast, hops and water become the beloved “liquid bread”.
The last stop was the bottling lines, a fascinating and challenging mechanical process.
DID YOU KNOW?
-The ideal temperature to taste a good beer is 6–8°C
-At the Oktoberfest you will only find beer brewed locally to Munich
-The dark bier is made of roasted wheat, in a process similar to coffee production
-The percentage of alcohol in a bier depends on how much malt is included in the bier recipe. In simple terms: Malt + yeast = alcohol + CO2. What is bier? The bier is a result of the mixture of malt (that did not react with yeast) + alcohol + CO2 + hops. Different quantities of each ingredient will influence the taste and make the bier unique
-A light beer has less calories and less alcohol than a regular one because there is less malt (sugar) in its recipe
In recent years Munich has developed into one of the leading economic centers in Europe. Located close to the Austrian and Swiss borders, at the foot of the Alps, Munich’s influences are abundant.
Munich offers a unique symbiosis of quality of life and economic opportunity. With its wealth in culture and art, the Bavarian capital is one of the most popular cities in Germany.
Anyone who studies, works and lives in Munich will quickly come to appreciate the benefits this city and region have to offer. Munich is a center for art and culture and is also considered the ‘secret capital’ of Germany. The popular Oktoberfest is known worldwide. Munich also offers excellent sightseeing opportunities.
