Browse Our Courses

All courses are taught in English except where indicated. Should you have any questions about specific courses, please contact us to be put in touch with one of our admissions advisors at [email protected]


ENV 355 – Green Cities: A Sustainable Future

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Courses with Service Learning
  • Taught in: English
  • Course Fee: $20.00
  • Credits: 3
  • Instructor: Neto Leão, Ph.D.
  • Course Travel: No

ENV 375 Green Art: The Aesthetics, Ethics, and Politics of Creativity in Today’s World

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: 25 USD
  • Credits: 3
  • Instructor: Jennifer Griffiths, Ph.D.
  • Course Travel: Field trip to Fuseum modern art park in Perugia

ENV 380: The Politics of Urban Agriculture – From Victory Gardens to Neoliberalism: Seminar and Practicum

  • Available:
  • Course Type: Seminar & Practicum
  • Taught in: English
  • Course Fee: $ 90
  • Credits: 3
  • Instructor: Zachary Nowak, PhD
  • Course Travel: TBA

FSST 300: Experiencing Sustainable Italian Foodways (FSE Core Course)

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Experiential Courses
  • Taught in: English
  • Course Fee: n/a - Included in Program Supplement Fee
  • Credits: 1
  • Instructor: Clelia Viecelli, Ph.D. Zachary Nowak, PhD
  • Course Travel: Three-day Field Trip to Parma, Modena and Bologna

FSST 325: The Science of Italian Food

  • Available:
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $50.00
  • Credits: 3
  • Instructor: Giulia Brufani, ABD
  • Course Travel: No

FSST 345: Communicating Taste – Social Media and Journalism of Food & Wine

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $135.00
  • Credits: 3
  • Instructor: Jacopo Cossater, M.A.
  • Course Travel: Excursions to typical Perugian restaurants

FSST 349: The History and Culture of Food in Italy (Summer)

  • Available: Summer Session I Summer Session II
  • Course Type: Standard Courses
  • Taught in: English, Italian
  • Course Fee: 85 $
  • Credits: 3
  • Instructor: Zachary Nowak, PhD Beatrice Barlozzari, ABD
  • Course Travel: None

FSST 350: The History and Culture of Food in Italy

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $75.00
  • Credits: 3
  • Instructor: Clelia Viecelli, Ph.D. Zachary Nowak, PhD Beatrice Barlozzari, ABD
  • Course Travel: None

FSST 351: Food, Community, and The Mediterranean Diet in Italy

  • Available:
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $ 120
  • Credits: 3
  • Instructor: Christopher Fink, Ph.D.
  • Course Travel: Field Trip Lago Trasimeno

FSST 355: Digital Marketing: Wine and Wineries of Central Italy

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Courses with Service Learning
  • Taught in: English
  • Course Fee: $135.00
  • Credits: 3
  • Instructor: Jacopo Cossater, M.A.
  • Course Travel: Field Trip to A Winery in Umbria

FSST 358: Writing Italian Food (Summer)

  • Available: Summer Session I
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $ 110
  • Credits: 3
  • Instructor: Teresa Cutler-Broyles,
  • Course Travel: Day trip to Di Filippo winery and artisanal gelato tasting

FSST 370 – Food & Environmental Policy in Italy & Europe

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: None
  • Credits: 3
  • Instructor: Alessandra Asteriti, Ph.D.
  • Course Travel: No

FSST 375: Anthropology of Food and Eating: Understanding Self and Others

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $105.00
  • Credits: 3
  • Instructor: Clelia Viecelli, Ph.D.
  • Course Travel: Excursions to typical Perugian restaurants and food artisans.

FSST 375: Anthropology of Food and Eating: Understanding Self and Others (Summer)

  • Available: Summer Session II
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $ 120
  • Credits: 3
  • Instructor: Clelia Viecelli, Ph.D.
  • Course Travel: Excursions to typical Perugian restaurants and food artisans.

FSST 397: International Culture, Cuisine, and Culinary Practice

  • Available: Summer Session I
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: TBA
  • Credits: 3
  • Instructor: Amanda Donaldson, MS, CHE
  • Course Travel: Field Trip to Florence

SUST 355 – Green Cities: A Sustainable Future

  • Available: Fall Semester 2024 Spring Semester 2024
  • Course Type: Courses with Service Learning
  • Taught in: English
  • Course Fee: $20.00
  • Credits: 3
  • Instructor: Neto Leão, Ph.D.
  • Course Travel: No

FSST 355: Digital Marketing: Wine and Wineries of Central Italy (Summer)

  • Available: Summer Session I Summer Session II
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: $ 185
  • Credits: 3
  • Instructor: Jacopo Cossater, M.A.
  • Course Travel: Winery visit

GEOG 308 Urban Agriculture in the US and Italy: Theory & Practice

  • Available: Summer Session II
  • Course Type: Standard Courses
  • Taught in: English
  • Course Fee: TBA
  • Credits: 3
  • Instructor: Dr. Caroline Boules, Ph.D. in Environmental Science and Public Policy
  • Course Travel: TBA