Taste of Germany and Switzerland: Food Education and Production

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Program Dates:
May 14 - June 5, 2019

Application Deadline:
February 1, 2019

Apply Here



What better place to experience the diversity of food education and production than Germany? Germany boasts the largest food market in Europe – with a reach of 82 million consumers. Program participants will learn about the variations in the European model of food science education through various tours and visits.  Students will participate in a three-day German baking course, a two-day chocolate course, tour a university and ag college, and connect with students along the way.  Through visits to chocolate and cheese manufacturers, distilleries, and breweries, students will gain a perspective on food and ingredient production in the region.  Participants will also learn a bit about the agricultural history of the region, and how that influences food production.  The participants will stay in Solingen, Karlsruhe and Freiburg, Germany, and then will move on to Landquart, Switzerland.  Participants will have free days to explore the region on their own at each location (the Black Forest, the nearby Alsace region of France, and northern Switzerland).


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*Fulfills the Global Perspectives liberal education requirement

*See the tentative itinerary and tentative syllabus.


Please email a 1-page essay to tschoenf@umn.edu answering the following:

  • How do you anticipate that study abroad will impact your:
    • academic goals
    • personal goals
    • long-term goals
  • Why did you select this program?
  • How are you preparing for your experience?


Students interested in food systems, food production and nutrition.


TBD- Program cost information coming soon.

Cost includes airfare, lodging, program activities, instruction and most meals.


Tonya Schoenfuss is an Assistant Professor in the Department of Food Science and Nutrition at the University of Minnesota, studies dairy products and is the faculty advisor for the Joe Warthesen Food Processing Center. She also adds a unique perspective to her courses through her industrial experience as a food product developer at General Mills.

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