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  • Locations: Florence, Italy
  • Program Terms: Summer
Dates / Deadlines:
Term Year App Deadline Decision Date Start Date End Date
Summer 2017 03/01/2017 04/01/2017 TBA TBA
Fact Sheet:
Field of Study:
Exercise & Sport Science, Food & Culture, Food Sustainability, Nutrition
Class Eligibility:
GPA Requirement:
Housing Type:
Shared apartment
Language of Instruction:
Program Description:

Nutrition in Florence, Italy 


June 5 - June 24, 2016

Program Description: Students will travel to Palazzi-Florence University of Arts to complete coursework focusing on food and culture in Italian society. During this program students will reside in one of Europe's most breathtaking cities renown for the Renaissance movement. Just two hours by train from Rome and 3 hours from Milan, Florence is located in the heart of the Tuscan region that is home also to the Italian gems of Siena, Livorno, Lucca and Pisa; an hour train ride provides access to the Tuscan coastline off of the Mediterranean Sea. Palazzi facilities are all located in the historic city center which can be entirely explored on foot and is pulsing with local food markets, museums, the headquarters of famous Italian brands many of which are Florentine, Tuscan dining and the myriad of other cultural activities that the city has to offer.

U of M Faculty Leader: Professor Schallert will accompany the group and be onsite during the program dates. However, students will be enrolled in classes taught by Palazzi professors.

Deadline to Apply: Please note that it is recommended to submit a completed application by Feb. 1 to assist you in receiving your first choice class. Applications will be accepted through March 1.

Program Calendar
June 5 - Students Arrive into FLR (Florence) airport
June 6 - Arrival Orientation
June 7 - Classes Start
June 23 - Classes End
June 24 - Housing Check-out: Students must be out of the housing by 10 am

Program Cost: $3,050
     *Students may opt to take a 2nd course for a total of 6 credits for an additional cost of $1,000 + course fees. Course fees are 100 Euros to be paid upon arrival.

The cost includes the following:
  • $350 application fee
  • Tuition for 1 course to be chosen from the options listed below. All courses include cooking labs and a field-learning experience.
  • Additional course fees
  • Student service fee
  • Housing in a shared apartment (Single room supplement cost of $225 - depends on availability and not guaranteed)
  • Airport greeting on arrival (does not include cost of metro ticket or taxi fare from airport to check-in point)
  • On-site advisor
  • Cell phone to use (calling fees are the responsibility of the student)
  • Access campus amenities such as gym, library access, campus wifi (wifi not guaranteed in housing) 
This cost does not include the following:
  • Refundable housing security deposit ($300)
  • Textbooks
  • Personal expenses including your meals
  • International medical insurance
  • Airfare
  • transportation to and from the airport

Course Options: Students must select from the course options below. One course is included in the program cost. Students selecting a second course will be charged an additional $1,000 to their program price and will pay any additional course fees upon arrival (Course fees typically are 100 Euros or less).  Students must meet with their academic advisor to determine how the course taken abroad will transfer back to Memphis. The first two courses below are upper level while the last course listed is lower level.
Food, Culture and Society in Italy FWFCFC340; Monday - Thursday 12 pm to 2:30 pm with mandatory field learning on June 11 (Section 322) OR Monday - Thursday 9 am to 11:30 am with mandatory field learning on June 11 (Section 321)
This course is targeted towards students with an interest in Italian food traditions, society, and culture. The main focus consists of what is generally defined as "made in Italy" culture and style in post-war Italy. Also covered are the relationships between Italian traditions, folklore and contemporary Italian society drawing from examples including festivals, food, tourism, and economy, and the influence of foreign civilizations. Students will be asked to regard the subject of food outside of the context of ingredients and the procedures used to create a dish; we will instead examine a large scale context in which food is either featured as a main component or an integral element in cultural situations. Thus the student is asked first and foremost to observe the presented material across an anthropologic lens that roves over the entire Italian peninsula. Lectures will be complemented by student cooking labs and/or tastings.

The Italian Food Industry: From Farm to Table FWFCSF300; Monday - Thursday 3 pm to 5:30 pm with mandatory field learning on June 12 (Section 321)

Considering the renewed global interest in local sourcing and the growth of Km0 practices, the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes cue from the Italian example based on regionality and the tablefish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels),and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retail. A strong focus is placed on seasonality, food policies, and food education.

Health and Fitness in the Mediterranean FWDNHN150; Monday - Thursday 9 am to 11:30 am with mandatory field learning on June 10 (Section 321)
*Students must be physically fit to take this course as it involves required physical activities that are part of the course.

Studies have shown that following the Mediterranean diet has many health benefits, especially when combined with exercise. This course includes lectures on various forms of physical and lifestyle activities and an overview of their respective health benefits. Lectures will also include visits to athletic centers within the local community and the nutritional aspects of the Mediterranean diet, and particularly the Italian culinary tradition. Cooking labs, wine tastings, and physical activity are integral components of the course and will result in the creation of a customized exercise and nutritional program by the student. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics

For more information regarding planning your tirp please visit the Palazzi Summer Program Wiki Page.

For more information about this program, please email to contact the study abroad office or go here and click "Schedule Advising Appointment" to set up a meeting with a Study Abroad Advisor.

*Program cost is subject to change.