Courses at Umbra

Find classes to fulfill your course requirements

Step 1: Select your semester/session from the sorting options below.
Step 2: Review course descriptions and syllabi to choose what best fits your academic needs and interests.
Step 3: Work through the credit transfer process with your advisor at your home institution .
Step 4: Submit your course needs as part of your online application to the Umbra Institute

Should you have any questions throughout this process, please contact us at [email protected]

Field Trips

Many courses include co-curricular field trips to important destinations in Italy. Please see individual course descriptions for more details. Note that field trips are subject to change; therefore, students should not plan personal travel until the final field trip dates are confirmed by professors during the first week of classes.

Filters: Disciplines: Food & Sustainability Studies
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FSST 250: The Science of Italian Food

  • Available:Fall, Spring
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:Brooke Porter-Ph.D.
  • Course Travel:Yes

FSST 310: Placemaking: Creating Sustainable Urban Spaces and Communities

  • Available:Fall, Spring
  • Course Type:Community-Based Courses
  • Taught in:English
  • Credits:3
  • Instructor:Raymond Lorenzo - M.C.P.
  • Course Travel:Yes

FSST 320: Water Resources: Environment, Society, and Power

  • Available:Fall, Spring
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:Brooke Porter-Ph.D.
  • Course Travel:Yes

FSST 325: From Literature to Social Media: Reading and Writing Italian Food

  • Available:Fall, Spring
  • Course Type:Courses with Service Learning
  • Taught in:English
  • Credits:3
  • Instructor:Elgin K. Eckert – Ph.D.
  • Course Travel:Yes

FSST 330: Sustainable Food Production in Italy: Local Traditions and Global Transformations

  • Available:Fall, Spring
  • Course Type:Courses with Service Learning
  • Taught in:English
  • Credits:3
  • Instructor:Elisa Ascione - Ph.D.
  • Course Travel:Yes

FSST 349: The History and Culture of Food in Italy (non-FSSP students)

  • Available:Fall, Spring
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:Olivier de Maret - Ph.D.
  • Course Travel:Yes

FSST 350: The History and Culture of Food in Italy (FSSP Core Course)

  • Available:Fall, Spring
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:4
  • Instructor:Olivier de Maret - Ph.D.
  • Course Travel:Yes

FSST 355: Wine & Olive Oil: Marketing and Communication Strategies

  • Available:Fall, Spring
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:Filippo Benedetti Valentini - M.A.
  • Course Travel:Yes

FSST 356: The Culture of Wine: Italy and Beyond

  • Available:Summer
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:John C. Hartsock - Ph.D.
  • Course Travel:Yes

FSST 358: Writing Italian Food

  • Available:Summer
  • Course Type:Standard Courses
  • Taught in: 
  • Credits:3
  • Instructor:Teresa Cutler-Broyles - MA & PhD (Candidate)
  • Course Travel:Yes

FSST 375: Anthropology of Food

  • Available:Fall, Spring
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:Elisa Ascione - Ph.D.
  • Course Travel:Yes

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

  • Available:Summer
  • Course Type:Standard Courses
  • Taught in: 
  • Credits:3
  • Instructor:Olivier de Maret - Ph.D.
  • Course Travel:Yes

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

  • Available:Summer
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:Olivier de Maret - Ph.D.
  • Course Travel:Yes

SOC 356: The Culture of Wine: Italy and Beyond

  • Available:Summer
  • Course Type:Standard Courses
  • Taught in:English
  • Credits:3
  • Instructor:John C. Hartsock - Ph.D.
  • Course Travel:Yes