UCF in Peru | Exploring Indigenous Culture, Sustainability, and Innovative Nutrition
The purpose of this program is to provide immersion in a hands-on cultural and professional experience in the field of food sustainability, the ecological and health impact of food, its cultivation, harvesting, and preparation, the sustainability of natural resources, and the culture surrounding the food industry in Peru. Students will also learn how marketing development and innovative technology can be utilized to support nutrition and health in local communities. Additionally, students will cultivate their knowledge of how these food systems intertwine with natural resources, sustainability measures, and economic growth.
Students will experience daily labs with a culinary expert to prepare nutritious herbs and use them in innovative recipes based on Peruvian cuisine. Afternoons will feature visits to Peruvian cultural sites in Cusco and Lima, indigenous farms, and communities for a truly one-of-a-kind immersive experience!
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