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UF in Italy - Food Production to Consumption
Florence, Italy; Rome, Italy; Various, Italy (Outgoing Program)
Program Terms: Summer A
This program is currently not accepting applications.
Budget Sheets Summer A
Dates / Deadlines:
There are currently no active application cycles for this program.
Fact Sheet:
Language Requirement:
Language of Instruction:
English Program Advisor: Jill Ranaivoson
Type of Credit:
UF GPA UF Course Registration: ALS 4404
Open to non-UF students:
Yes Program Type: UF Sponsored
Agricultural and Life Sciences Field of Study: Agriculture & Life Sciences, Food & Resource Economics, Food Science & Human Nutrition
Program Description:

UF in Italy

Food Production to Consumption
Summer A: June 3 - 21, 2018

UF in Italy - Food ConsumptionItaly FoodUF in Italy - Food ConsumptionUF in Italy - Food Consumtion

About the Program

Earn 3 credits studying Italian food from production to consumption. The course will cover important aspects of production of classical Italian foods and food systems in Italy. You will visit a variety of agricultural areas including grape, wine, olive, vegetable, wheat and deciduous crop regions, as well as dairy and cheese-making regions. You will see, study, and taste many of these products as you are guided by the owners of these enterprises on comprehensive tours. You will also immerse yourself in the centuries' old Italian cultures and customs. There will be ample opportunity to meet local farmers and vintners and enjoy each region's unique cuisine.

About the Location

In this program, you will visit Catania and Palermo in Sicily, Venice, Bologna, Tuscany, Florence, Siena, and Rome.


The course involves extensive travel throughout Italy. In-country transportation is by chartered bus, plane, or train.


You will share rooms with 1-2 others. Agritourismo accommodations are essentially Bed and Breakfast operations located on small farms. A complete itinerary detailing overnight accommodations will be posted at


Study the Art and Science Behind Italian Foods such as Olive Oil, Cheese, Pasta, Balsamic Vinegar, Parma Ham, Fruits, and Wine in Premier Production Regions of Italy.

Contrast Centuries' Old Methods of Food Production with Current High-Tech Methods.

Examine the Complex Issues Surrounding Wine
Production and Marketing in the World's Finest Vineyards of Tuscany.

Experience the Culture and Cuisine of Different Regions of Italy.

Course Information

Department of Food Science and Human Nutrition
Department of Horticultural Science

Universities of Palermo, and Bologna
Course is taught by UF Faculty

ALS4404: Italian Food: From Production to Consumption
(3 UF GPA credits)

Total Number of Credits Offered: 3


  • open to all majors
  • 2.5 GPA or higher
  • students in good standing

Financial Aid

Most financial aid that you would receive on campus during the summer can be applied toward the cost of this study abroad program; however, all financial aid eligibility is determined by Student Financial Affairs. You must speak with your financial aid advisor to determine what aid can be applied to the cost of this study abroad program, including scholarships.

2018 Pricing

Undergraduate Program Fee: $3,685
Graduate Program Fee: $3,933

A $350 nonrefundable deposit toward the total cost of the program is due at the time of application. The remaining fees are due no later than 45 days prior to departure. If you receive financial aid, you can defer payment until it disburses. Deferment decision will be based on the amount of aid to be received.

What's Included:

Tuition for 3 credits, all in-country transportation, lodging accommodations, field trips, guided tours, guest lecturers, most meals, international health insurance, and medical emergency assistance.

What's Not Included:

Round-trip airfare, some meals, additional personal travel, and personal expenses.

UFIC Study Abroad Advisor
Jill Ranaivoson

Faculty Program Director
Dr. Charlie Sims


This program is currently not accepting applications.