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.
2025 Ireland Programs
Offered May 27 – June 6 and June 17 – 27
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. 32 contact 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.
2025 Italy Program
May 13 – 22
Join us in Florence, Italy for a 10-day immersive study of the essential elements of the Mediterranean diet and lifestyle. 32 contact 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 focused on Mediterranean diet foods.
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 local chefs and wine experts.
MS, RDN, LD
Ann and Le Greta formed their partnership in 2008.Together they have developed and led 40 immersion programs for more than 650 nutrition professionals and students interested in learning about food in the culture and history in Ireland, the cultural foods of the Mediterranean diet and lifestyle in Italy and the unique food culture of Portugal. Their years of experience and academic partnerships are the special ingredients that make foodcultureology programs so appealing.