This program is not yet accepting applications, as the program's budget has not yet been finalized. Please contact the Program Director listed below for more information on when it is likely to open.
May 15 - June 3, 2018
(Depart from U.S.A. - Depart from host country)
This twenty day education and discovery program focuses on understanding the relationship between food and community health by following the Italian food chain from farm to table. Food related excursions and workshops will emphasize the social, cultural and environmental factors that have shaped dietary practices and nutrition patterns of the Mediterranean diet, including innovative systems of local food production and marketing that continue to contribute to the Italian sustainable food chain.
As the program makes its way through the Renaissance city of Florence, the epic metropolis of Rome, and the culinary city of Bologna students will rediscover the classics of literature, history and moral philosophy that continue to shape the future of the Western world.
Analyze the relationship between food and community health in Italy through farm-to-table food production, cooking lessons and daily dining.
Explore the historic city of Florence, experiencing piazzas, museums, churches and other culturally significant environments.
Explore Rome through visits to the Vatican Museums, St Peter's Basilica, Colosseum, Trevi Fountain and trendy new neighborhoods.
Explore the university town of Bologna, walking the longest portico in the world and the oldest Italian culinary traditions.
Participate in day excursions such as hiking in Cinque Terre, biking to an organic farm in Lucca, climbing the Leaning Tower of Pisa, admiring the Etruscan ruins in Fiesole, tasting real Parmiagiano Reggiano cheese, and watching the sunset from Venice.
Be immersed in the sights, smells, sounds and historical education of a sustainable Italian estate farm.
This program is open to undergraduate and graduate students from all academic disciplines. For more information on how to apply to the University of Kentucky as a visiting student, go to UK Admissions or UK Graduate School Admissions. Non-UK students should consult with the program director prior to applying to ensure that they have the proper academic background for the course.
For More Info, contact:
Anissa Radford, Academic Coordinator in the Department of Dietetics and Human Nutrition, firstname.lastname@example.org; Liz Combs, faculty member in the Department of Dietetics and Human Nutrition at the University of Kentucky, email@example.com.
UK Faculty-Directed programs are conducted by University of Kentucky faculty and staff. UK GPA credits and grades will be awarded by the program director for the successful and timely completion of all required program activities and assignments, including any required on-campus meetings before or after the program's international travel.
Undergraduates will enroll in HES 300: The Italian Table (3 credit hours). Graduate students will enroll in DHN 591: Special Problems in Food and Nutrition (3 credit hours)
All students will be enrolled in EAP 599: Study Abroad (1 credit hour), but graduate students will not be required to complete EAP 599-related coursework. Graduate students may opt out of EAP 599 altogether if they wish, however, graduate students who opt out of the course altogether will have to pay tuition for the above listed course(s).
Housing & Meals
Students will reside in hotels for the duration of the program. Breakfast will be provided each day, as will a few group meals, but students will be responsible for the cost of all other meals on their own.
Costs and cancellation policies vary by program. Please see the"Program Costs and Budget" information page. Be sure to consider the associated UK costs, program specifications, and related travel expenses.