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Food Studies Program Featured by St. Bonaventure University

Students studying at the Umbra Institute Food Studies Program were highlighted in a recent SBU news article. The Food Studies program, a new initiative directed by Professor Zachary Nowak, was written up in an article on the Saint Bonaventure website.food-studies-program-featured-by-st-bonaventure-university

It dealt specifically with the capstone trip in which all Food Studies participants take part, an overnight that brings students north to visit a salumificio (which makes Parma’s famous prosciutto), a Parmesan cheese cooperative, and a well-known artigianal acetaio (which makes balsamic vinegar).

“For Teixeira, Wozniak and their fellow students at the Umbra Institute in Perugia, a central Italian city known for its chocolate and its 35,000 university students, the trip to the cheese cooperative was a once-in-a-lifetime learning experience. ‘I was really surprised at the large amounts of food that could still be produced with a few workers and no huge factory,’ said Wozniak. ‘The whole trip was awesome.'”

The next step is a course on food ethics, which would take place in January and would be team-taught by Dr. Chiariello and Professor Nowak. Dr. Chiariello commented that such a class would “cover such topics as the responsibilities of the food industry; the moral dimensions of diet choices: a meat-based vs. plant-based diet; the environmental aspects of food production; factory farming; genetically modified food production; and, of course, our responsibility to the hungry of the world.”

Interested in more information on the Food Studies Program or the Umbra Institute’s Academic Programs? See some blog posts about it here.

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