Portugal 2024

  1. Navigating the Portugal Food Culture

  2. Porto, Portugal

  3. May 26 – June 4, 2024

  4. IN PARTNERSHIP WITH UNIVERSITY OF PORTO FACULTY

  5. Pedro Graça, PhD, Sara Rodrigues, PhD, and Colin Sage, PhD

  6. Continuing professional education for Registered Dietitians during an 8-day immersion to explore, experience and discover the beauty of the country and the unique food culture of Portugal. Based in Porto, the program begins on the University of Porto campus meeting with Nutrition and Food Science department faculty Pedro Graça, PhD, Sara Rodrigues, PhD and Colin Sage, PhD, setting the stage for the tours, tastings and experiences ahead. Visit Porto’s markets and sardine, cheese, and olive oil producers. Prepare and enjoy a Mediterranean focused four-course lunch with the department culinary faculty. Engage in conversations about the interdisciplinary research and dialogue fostered with the community for the campaigns aimed at promoting healthy eating habits among the Portuguese people. Enjoy the beautiful natural landscapes on a day-long visit to quintas (wineries) in the Douro Valley, the first demarcated wine region in the world (1756) and a UNESCO World Heritage Site. The program provides a perfect mix of scheduled activities and meals and the opportunity to discover and visit local sites and restaurants on your own.


    33 CPE units for Registered Dietitians 

  7. Cost $3300

  8.  
  9. Please read the Terms and Conditions, fill out the registration form 2024 Portugal Registration with Terms and Conditions, and send it with your deposit to:
     
    foodcultureology
    5800 E 22nd Avenue
    Denver, CO 80207 

Sun May 26 | Arrive in Porto. Check into hotel. 

Meet over wine and hor d’oeuvres in the evening at the hotel.

Mon May 27 | Arrive in Porto. Check into hotel. 

AM Welcome – University of Porto, Nutrition and Food Science faculty

Dr. Sara Rodrigues – Course introduction

Dr. Pedro Graça – Integrated Portugal public health messaging, nutrition education and health promotion strategy

Dr. Colin Sage – Creating a sustainable food system and food and nutritional security concerns around the world.

Lunch in campus cafeteria

PM Introduction to gastronomic landscapes and food history in University of Porto Botanic Gardens

Associate Professor of Landscape Architecture, Paulo Farinha Marques

Gaia Port wine cellar tour and Welcome dinner

Tue May 28 | Dr. Sara Rodrigues – Mediterranean Diet Initiative discussion followed by demo/cooking experience in gastro lab.

Wed May 29 | Day trip to visit Serra de Estrela cheese maker. Lunch at olive oil museum.

Thurs May 30 | Free Day – On your own for a Douro Valley Wineries Tour, Olive Oil Tasting or exploring Porto

 Reservations at: https://www.livingtours.com/en/tour/douro-valley-wine-tour https://www.fabricadoazeite.pt/fabrica/ 

 

 

Fri May 31| Sardine cannery tour and tasting. Vinho Verde winery tour.

Sat June 1 | Fish market tour and catch-of-the-day fish lunch. 

Sun June 2 | Day trip to Aveiro area to visit cod fish museum and salt producer.

Grilled fish lunch on salt marsh island.

Mon June 3 | Guided supermarket tour and discussion with supermarket dietitians.

Farewell dinner.

Tues June 4 | Check out of hotel and departure

(Optional Douro Valley wineries tour https://www.livingtours.com/en/tour/douro-valley-wine-tour )

Registration

PROGRAM FEE $3300

Program fee is land price only. Fee does not include airfare to/from Porto, Portugal. Fee includes:

  • Presentations by University of Porto faculty experts, local artisans, producers, chefs
  • Demo/cooking experience
  • 8 nights’ accommodations at centrally located Porto hotel
  • Meals: 5 lunches, 2 dinners.
    • If lunch or dinner is not listed on the program, this indicates free time on your own.
    • Please indicate special dietary needs when you register.

Registration form 2024 Portugal Registration with Terms and Conditions

Please read Terms and Conditions and complete the registration form. Signing the registration means you have read and understand the terms and conditions.

Payment options

Pay $500 by February 1, 2024 to save a space and make two payments of $1400 each by March 1 and April 1, 2024 or pay in full by March 1, 2024 and take $100 off.

Make check payable to foodcultureology LLC and send with registration form to: foodcultureology, 5800 E. 22nd Avenue, Denver, CO 80207.

Payment can also be made through Zelle to transfer funds using phone number: 5738642060.

If cancellation is made before March 1, 2024 for any reason, deposits and program payments will be reimbursed in full. Between March 1, 2024 and April 1, 2024, 30% of the deposit and of any program payment will be refunded. After April 1, 2024, no refund is possible.

We understand that emergencies of all nature do arise, however there are no exceptions to our cancellation policy. We strongly urge you to purchase trip insurance to cover you for this possibility.

Please contact us with questions or advice about:

  1. Making flight reservations to Porto
  2. Level of physical activity
  3. Currency exchange
  4. Optional Douro Valley wineries tour on June 4.