Each year, faculty members within the Department of Health and Sport Sciences lead students on a study abroad expedition. Students receive course credit and greatly benefit from the overall experience. For information pertaining to the upcoming trip, please see below.

Florence, Italy (May 12th - June 1st, 2013)

Students will travel to Palazzi-Florence University of Arts to complete coursework focusing on food and culture in Italian society. During this program students will reside in one of Europe's most breathtaking cities renown for the Renaissance movement. Just two hours by train from Rome and 3 hours from Milan, Florence is located in the heart of the Tuscan region that is home also to the Italian gems of Siena, Livorno, Lucca and Pisa; an hour train ride provides access to the Tuscan coastline off of the Mediterranean Sea. Palazzi facilities are all located in the historic city center which can be entirely explored on foot and is pulsing with local food markets, museums, the headquarters of famous Italian brands many of which are Florentine, Tuscan dining and the myriad of other cultural activities that the city has to offer.

Please note that for Health and Sport Sciences Majors, 3 credit hours may substitute for HMSE 4999.

Students will select 1-2 of the following courses:

Food, culture and Society in Italy - FW FC FC 340 - 3 Credits - M-F 9am-11:30am. This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as "made in Italy" culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; wewill instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.

Nutrition in the Sports Industry - FW DN NS 350 - 3 Credits - M-F 12pm-2:30pm. In this course is a study of the importance of nutrition in sports and exercise in order to maximize athletic potential and performance. Covered topics include food nutrients, role of water, and bioenergetics in exercise and training, heat and fluid regulation during physical activity, weight, and eating behaviors. Encourages students to form educated and strategic regimens (exercise and dietary plans) from a scientific point of view grounded on both the molecular and holistic for serious/professional athletes and physically active individuals.

Sustainability in the Italian Food Industry - HP FB SF 300 - 3 Credits - M-F 3pm-5:30pm. The development of a sustainable food system is an essential part of long term economic planning. The course focuses on food processing, packaging and distribution, exploring the social aspect of the food supply chain. Sustainability principles will be analyzed as well as case studies in food and beverage service and retailing.

For Additional Information, Application, Scholarship Information: Click here.