For each of the past two fall semesters I have had the opportunity to teach 3 to 4 weeks in the Sustainable Food and Environmental Systems Program (SEFSP) based at ISI in Florence, Italy.
Dr. Peter Fischer (ISI) and UConn colleagues initiated the program approximately 6 years ago and I have attempted to contribute as both a UConn administrator and professor of food science during the past two years.
In Florence, my classroom efforts focused on basic principles of food science and human nutrition, their application in production, processing, and consumption of Italian foods (i.e., meat products, cheese, olive oil, wine, vinegar) along with similarities/differences with U.S. traditions.  Students have joined me in experiential activities that included visits to dairy and beef farms, a slaughter plant, traditional butcher in the Sant’Ambrogio market, a mozzarella processing facility, vineyard, food wholesaler, and a food preparation class at “In Tavola” cooking school.  We have seen a bit of the countryside as well, including the Mugello, Chianti, and the University of Bologna.  The objective has always been to tie production practices with food as it is purchased and consumed, and to emphasize the application of science in these activities.  Along the way, students gain a keen appreciation for the role of culture in defining these practices.

During my 26 years of academic life, I have noted that one of the most transformational experiences that an undergraduate student can have is to participate in education abroad.  The past two years have taught me that the opportunity can be equally impactful on U.S. faculty participants.  And I believe that has been the case for me.

Click here for some statements from SFESP students.

Professor Cameron Faustman, University of Connecticut