Explore the Mediterranean with Nutrition, Food Science, and Packaging this Summer!

By: Dr. Kasuen Mauldin

This Summer 2022, Nutrition, Food Science and Packaging faculty are leading three exciting international programs to broaden SJSU students’ perspectives in global citizenship.

Seaside in Sorrento

Professors Kasuen Mauldin and Giselle Pignotti are co-leading a 2-week Faculty-Led Program experience in one of the most beautiful areas of Italy: Sorrento. History, culture, scenic views and most importantly cuisine will be the focus of this Faculty-Led Program. Twenty-two students will spend time this summer visiting the beautiful seaside city of Sorrento. This area is known for its seafood dishes, olive oil, gelato, pizza, pasta and coffee. They will have hands-on experience learning from locals and creating their own delicious versions of many of these foods. The area is rich with history, including the ancient ruins of Pompeii and famous spots such as the Amalfi Coast, the island of Capri and Naples, where pizza began. This will be an extraordinary learning experience! Program highlights include:

  • Creating a 3-course meal at a local farm
  • Taking a guided tour of Naples
  • Sampling olive oils at a local olive oil factory
  • Spending a day on the island of Capri
  • Participating in gelato making
  • Assisting at a coffee factory in the processing of the beans from start to finish
  • Touring the Amalfi Coast
  • Attending a pizza making class
  • Tasting fresh pasta at the factory where pasta originated

Hummus, Yogurt and Honey in Greece 

Professor Deepa Singamasetti is leading two separate Faculty-Led Programs this summer. The one to Greece provides the opportunity to transport students to a place filled with archeological wonders, unforgettable mouth watering food and traditional culture. Fourteen students will spend two weeks discovering the Greek island of Crete, as well as the world famous city of Athens. Greece is known for its UNESCO world heritage sites, and the group will have the opportunity to visit important monuments and learn about Greek history, food, and culture. Program highlights include:

  • Touring the world famous Acropolis – a UNESCO World Heritage site
  • Strolling the old historic district of Athens
  • Discovering culinary delights during walking tours of Heraklion and Athens
  • Participating in hands-on cooking class and learn traditional Greek dishes
  • Learning about ancient seeds and roll up your sleeves to make the traditional bread Paximadi
  • Discovering indigenous Cretan wines
  • Visiting a typical shepherd’s hut (mitato) in the heart of the Psiloritis mountains
  • Participating in the various stages of cheese making (and cheese tasting!)
  • Walking with an archeologist in the valley of Kavousi and meeting the island’s oldest olive tree (3200 years old!)
  • Enjoying traditional Greek meals family style in some of the most popular restaurants on Crete

A Taste of Spain

Professor Deepa Singamasetti’s second Faculty-Led Program will be an unforgettable experience in Catalonia, Spain. Known for its Mediterranean flair, this region boasts the finest in fresh ingredients: bountiful fruits and vegetables, amazing cheeses, main courses including seafood paella, desserts, and  sparkling wine. Fifteen students will get to know the beautiful cities of Barcelona and Girona as well as travel to charming villages in Catalonia, all the while learning about different aspects of its food and culture. Program highlights include:

  • Learning about the Mediterranean diet and lifestyle
  • Enjoying an authentic tapas dinner
  • Marveling at art at the Pablo Picasso and Salvador Dali Museums
  • Tasting artisanal cheeses produced in the region
  • Visiting the famous Costa Brava near the Greek ruins of Empuries
  • Walking through an olive production area and then taste the olive oil produced
  • Cooking the Spanish dish paella the local way
  • Visiting small medieval towns in the Catalan region of Spain
  • Admiring the world famous architecture of Sagrada Familia and other famous Gaudi buildings
  • Learning about fermentation techniques used in the production of Cava (sparkling wine) in Catalonia

Photos from previous years’ trips.
Follow CHHS Students on their Faculty-Led Program adventures via Instagram @sjsuchhs.

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