A Taste of Germany: Food Education and Production
FSCN 4210: 3 credits
May 24 - June 11, 2015
February 16, 2015
With 82 million consumers in their food market, Germany boasts the largest food market in Europe. Participants on this program will learn about the variations in the European model of food science education through various tours and visits. Students will participate in a two day German baking course, tour multiple technical schools and universities, and have a chance to connect with German students along the way. Through visits to chocolate manufacturers, distilleries and breweries, students will gain a perspective on food and ingredient production in the region. Of course, food starts with farming, so on this program you will also learn a bit about the agricultural history of the region! The program is based in Karlsruhe, Germany in the southwestern part of the country, but students will enjoy day trips to Stuttgart, throughout the Black Forest, the nearby Alsace region of France, and northern Switzerland.
See the tentative itinerary (PDF).
Additional Application Instructions
Please email a 1-page essay to email@example.com answering the following:
- How do you anticipate that study abroad will impact your:
- academic goals
- personal goals
- long-term goals
- Why did you select this program?
- How are you preparing for your experience?
$5,821, all inclusive.
Tonya Schoenfuss is an Assistant Professor in the Department of Food Science and Nutrition at the University of Minnesota, studies dairy products and is the faculty advisor for the Joe Warthesen Food Processing Center. She also adds a unique perspective to her courses through her industrial experience as a food product developer at General Mills.