Science and Culture Merge Around Food in Italy

Jun 08, 2022 579

BY: Federico Pacchioni

Food Science and Italian Studies represented by Anuradha Prakash and Federico Pacchioni, respectively, joined efforts this summer to launch a new Chapman travel course to Italy. 

In exploring the food system from farm to fork, students witnessed directly the making of world-renowned products such as Parmigiano Reggiano and Prosciutto di Parma, accompanied local fishermen and truffle hunters in their harvest, and surveyed the offerings in local markets and supermarkets. 

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