Fall Semester 2019 Courses

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Field Trips
Many courses include a co-curricular field trip 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: Semesters: Fall, Disciplines: Food & Sustainability Studies
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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 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 375: Anthropology of Food

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