Immersive experiences for registered dietitians and friends, dietetic interns and students surrounding food and the environment in Ireland and the Mediterranean diet and lifestyle in Italy.

Ireland May 19 – 29, 2019 

Join us in Cork, Ireland’s culinary capital, for a 10-day immersive study of Ireland’s rich agriculture and related food history and culture. Registered dietitians can earn 32 hours of continuing professional education.

Explore
Traditional and modern culinary practices and ingredients and the influence and implications of history and culture on cuisine in Ireland.

Experience
Excursions into County Cork to visit local food markets, artisan food producers, seaweed foragers, organic food growers and an internationally-acclaimed cookery school.

Discover
The impact of food production on the environment and cultural influences on food choices, through engaging discussions with University College Cork faculty.

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Italy June 2 – June 11, 2019

Join us in Florence, Italy for a 10-day immersive study of the essential elements of the Mediterranean diet and lifestyle. Registered dietitians can earn 32 hours of continuing professional education.

Explore 
The everyday opportunities to engage in the health-promoting Mediterranean diet and lifestyle practices.

Experience
Excursions to local food markets and into the Tuscan region to visit artisan food and wine producers. Chef-led cooking classes at Apicius International School of Hospitality.

Discover
The keys to living the Mediterranean diet through discussions with University of Florence researchers and the cultural influences on food choices, through engaging demonstrations and conversations with Florence University of the Arts faculty chefs and wine experts.

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Ann Cohen is a Registered Dietitian and innovative nutrition educator with a passion for experiential learning. Over the past twelve years, Ann has developed and led 22 immersion programs for more than 450 nutrition professionals and students interested in learning about food, culture and history in Ireland and about the food and culture of the Mediterranean diet and lifestyle in Italy. Her extensive networks and contacts in these countries have resulted in engaging learning experiences from program arrival to departure.