FDSC 460: Food Systems in Italy is an embedded study tour designed to help students develop an understanding and appreciation of the Italian food system, which will be treated as a microcosm of Western Europe. The trip is used to compare and contrast food production norms in northern Italy and Pennsylvania, as both are important and comparable agricultural and food processing zones. This intensive study tour of Europe provides novel experiences and opportunities for food science students.
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Explore Italian Culture Through FoodPast itineraries have included production facilities for pasta parmigiano reggiano, proscuitto, balsamic vinegar, confections, wine, gorgonzola and aced cheeses.
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Apply Scientific Knowledge to Real-World Processing ScenariosThis course presents students with a unique opportunity to observe the production of these products and interact with professionals in the field. As such, it is expected that students will use this course to apply knowledge of food science gained from previous coursework to demonstrate a well-rounded understanding of all topics covered.
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