Taste of Germany and Switzerland: Food Education and Production
May 15 - June 5, 2017
February 15, 2017
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 two day German baking course, tour multiple technical schools and universities, and connect with German students along the way. Through visits to chocolate manufacturers, distilleries, and breweries, students will gain a perspective on food and ingredient production in the region. You will also learn a bit about the agricultural history of the region, and how that influences food production. The program is based in Karlsruhe, Germany in southwestern Germany, but participants will enjoy day trips to Stuttgart, throughout the Black Forest, the nearby Alsace region of France, and northern Switzerland.
ADDITIONAL APPLICATION INSTRUCTIONS
Please email a 1-page essay to firstname.lastname@example.org 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?
WHO WILL BENEFIT
Students interested in food systems, food production and nutrition.
$5,800 - $6,000
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.