By Charlotte Ripley – Food and Human Nutrition Student
A trip to Italy?! Yes please!
In June, I attended a Food and Health Summer School in Italy, mixing with students from the University of Padova and the University of Sydney.
The focus was on the effects of different food components on overall health and well-being, with topics ranging from the effect of soil on the micronutrient content of foods to the worldwide issue of obesity – so the week was specifically aimed at those with a medical or food science background. Thankfully, everything was taught in English, as even Duolingo wouldn’t have prepared me for terms such as ‘squalene’, ‘fetotoxic’ or ‘teratogenicity’.
Though the week was primarily lecture based, we visited 2 different food producers (Grandi Molini Italiani – one of Europe’s largest flour mills – and Prosciuttificio Attilio Fontana Montagnana – a family-run prosciutto factory) and got to see some of Padova’s biggest attractions (Orto Botanica, Palazzo Bo and the Museum of History and Medicine). We even had our very own gala dinner to celebrate the end of the summer school – luckily, the lectures didn’t quite put me off the free wine on the tables.