Food Production in Italy

FD SC / INTAG 460: Food Production in Italy, examines European food production norms through the lens of northern Italy. Students will experience behind the scenes tours, demonstrations, and hands-on activities in the Emilia-Romagna and Piemonte regions of Italy.

Course Highlights

• Balsamic (vinegar) production
• Parmigiano-Reggiano (cheese) production
• Prosciutto di Parma (ham) production
• Italian confectionary production
• Vineyard and winery tours
• Gelato (ice cream) production
• Gorgonzola (cheese) production
• Cured and cooked meat production


Pre-Trip Meetings Spring 2016: 1/11, 1/25, 2/8, 2/22, 3/1 (all Wednesdays), 4:40 PM – 5:30 PM
Travel Dates: 3/3/17 – 3/12/17 (Spring Break)


The prerequisites for participation in this course include FD SC 400 (Food Chemistry) and FD SC 408 (Food Microbiology). If you have not completed these courses but are currently enrolled in these courses during the fall 2016 semester, you may still apply to participate in this course.

Questions or to request an application

Instructor: Dr. Ryan Elias ()
Department of Food Science