What better way for students being taught about growing food than to explore where it’s made – in the country it’s grown – and that’s what students at Penn State’s College of Agricultural Sciences did.
They went to Greece’s second-largest city Thessaloniki on a program aimed at giving them personal experiences in their majors in the Department of Food Science, led by Assistant Teaching Professor Chris Sigler, said PSU.edu.
“I believe that when students look back on their college careers, they should feel that those classes broadened their experience and understanding of what they are studying,” Sigler said.
He worked with Study Abroad Coordinator Helen Yarenis at Perrotis College, part of the American Farm School in Thessaloniki – to allow Penn State students to earn credit while taking part in a six-week program.
They could take two courses – Mediterranean Diet or Greek Wine Business – or participate in an internship or research, studied Greek culture and language, visited historical sites, such as Mount Olympus and the Parthenon.
They also saw a mussel farm and went to a cherry festival and learned how to make traditional Greek food too. Good eating.