All students who declare the Dual Major in EcoGastronomy spend a full semester abroad, most likely during their junior year. The University of Gastronomic Sciences (UNISG) in Pollenzo, Italy, served as the initial site for the international experience. The objective of the UNISG is: “…to create an international research and training center, working to renew farming methods, protect biodiversity and maintain an organic relationship between gastronomy and agricultural science.”
Starting in the 2012 Academic year, students will study in Ascoli Piceno, Italy (Fall semester) or Dijon, France (Spring semester).
Dual Majors will complete at least 12 credits of upper level core courses such as history of cuisine and gastronomy, history of food, aesthetics, food law, food technology processes, cross-cultural comparisons and language.
If you have declared the Dual Major in EcoGastronomy and are interested in participating in the spring 2013 program in France, please contact the director.
 2013 Fall, Ascoli Piceno, Italy
EcoGastronomy at UNH-in-Italy2013 EcoGastronomy at UNH-in-Italy Reference Guide Program Dates: Arrive in Venice - Sept. 9
Orientation - Sept. 9-11
Arrive in Ascoli Piceno: Sept. 11 Sept. 19 - 23, Cheese! Bra, Italy cheese.slowfood.it
Mid-semester break Oct. 21-25.
Program ends /Departure date Dec. 6 Curriculum:
Orientation in Venice (2 days) Food Aesthetics in Italy
Food Technology Processes in Italy ITAL 401/ITAL 402: Elementary Italian
ITAL 501/ITAL 502: Intermediate Italian Cross-Cultural Courses (: Choose One)
ITAL 525: Italian Cinema
ITAL 675: The Making of Modern Italy ITAL 682: Interdisciplinary Seminar: Modern and Contemporary Italy | |  2013 Spring, Dijon, France
EcoGastronomy in France2013 EcoGastronomy in France Reference Guide Program Dates:
Mid-January to the end of May- vacation 1 week in February, Easter Monday ECOG 686 - administrative course # that enrolls you in the EcoGastronomy in France program and carries no credit or grade. It satisfies the UNH Discovery World Cultures. Curriculum:
Orientation in Dijon (4 days) Melting Pot, Welcome and Activities
French Art of Living Wine Product and Tasting Food and Wine Tourism Entrepreneurship French as a Foreign Language Cultural Visits: Day trip to Beaune and the wine area: visit Hospices de Beaune and Chateau de la Rochepot Day trip to Northern Burgundy : visit Abbaye de Fontenay, Semur en Auxois and Flavigny |
