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.
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.