Study Abroad

Food Science and Technology Study Abroad Courses Include:

PATH(HORT)(FDST) 3050 - Viticulture and Enology in the Mediterranean Region

This 4-credit hour course is taught during Maymester at the UGA campus in Cortona, Italy.  Centrally located within the Tuscany region on the crest of Mont S. Egidio overlooking the vast Val di Chiana, Cortona is surrounded by beautiful olive groves, vineyards, rich valley farmland and immense history.  The course will consist of a combination of lectures, horticulture and sensory labs, as well as field trips to vineyards and wineries.  Activities and knowledge attained include, but is not limited to:

  • Identify wine types and common taste components of red and white wines
  • Learn how to pair wine with food
  • Study the health implications of wine consumption
  • Identify common varietals by sensory analysis
  • Study the characteristics of different grape varieties
  • Gain knowledge of different cultivation techniques
  • See different grapevine diseases and pest management techniques
  • Tour wine making facilities
  • Learn of microbiological and chemical processes associated with vinification
  • Sensory implications of wine making decisions

FDST4150/6150 - Coffee: From Bean to Cup

Students can enjoy this 2-credit course over the UGA Thanksgiving Break at the UGA campus in San Luis de Monteverde, Costa Rica.  Activities and knowledge attained include, but is not limited to:

  • Tours to various Costa Rican coffee growers and processors
  • Hands-on knowledge of coffee harvesting
  • Visits with Costa Rican coffee marketers
  • Gain knowledge of production practices of coffee in Costa Rica
  • See the challenges faced by coffee farmers in raising their crops
  • Understand the complexity and limitations of the production, manufacturing and distribution pattern of coffee products from the Costa Rican processing plant to consumer purchase
  • Recognize the positive and negative health consequences from coffee consumption
  • Appreciate the global diversity of agricultural practices and to reflect upon those practices for commodities of interest in Georgia

CAES has created a special International Travel Scholarship for its vetted study abroad programs, which includes Coffee: From Bean to Cup!

FDST4160/6160 - Choco Rica: The Science, History, and Culture of Chocolate

This course will be taught at the University of Georgia's campus in San Luis de Monteverde, Costa Rica. Activities and knowledge attained include, but is not limited to:

  • Experience a hands-on workshop on chocolate manufacture from bean to bar
  • Tour cacao farms in the Upala region north of the country
  • Visit artisanal and industrial chocolate processing facilities
  • Participate in a workshop on chocolate and truffle confection in Monteverde
  • Learn the historical and cultural significance of cacao production in Costa Rica and Latin America
  • Enjoy on-site observation and reflection on the production and growing conditions and the socio-economic impact of cacao production in Costa Rica
  • Gain hands-on experience in the manufacture of chocolate from dry cocoa beans
  • Experiential assessment of quality characteristics and sensory properties, and their relationship to the chemistry and biochemistry of cacao; bioactive components, health aspects, and the technology that justifies why this plant genus was called “Food of the gods”