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College of Agriculture and Life Sciences 
Agricultural and Human Sciences

SEE Inside Greek Agriculture: An Immersive Learning Experience

July 7, 2024
SEE Inside Greek Agriculture students and faculty pictured at the Acropolis.

Greece became the most inspiring classroom for 20 NC State students this summer, blending history, culture, and natural beauty in every lesson as they explored ancient ruins, walked through olive groves, and studied under the Mediterranean sun. 

The Department of Agricultural and Human Sciences (AHS) recently concluded its second-ever study abroad course: “Science, Education, and Extension (SEE) Inside Greek Agriculture.” This innovative program, held in May, provided students with hands-on opportunities in farms, food production and processing, agricultural education, extension, and history.

Designed and directed by Joseph Donaldson, associate professor and director of AHS undergraduate programs, the program aimed to increase students’ international understanding. 

“I created this study abroad program to help NC State students extend their global knowledge and agricultural science expertise while appreciating agricultural and extension education in an international context,” said Donaldson.

The success of the SEE Inside Greek Agriculture program was made possible through the collaborative efforts of several faculty members from the AHS department. Alongside Donaldson, the faculty team included Department Head Ben Chapman, William Neal Reynolds Distinguished Professor Carolyn Dunnand Saifur Rahman, graduate teaching and research assistant. Their combined expertise ensured a rich and diverse learning experience for the participating students.

Dimitris Psathas welcomed NC State students into his own olive grove to demonstrate olive production. Mr. Psathas is business manager for the Krinos Olive Center at American Farm School and Perrotis College, and he is the founder of Klea Premium Goods.

Students visited various locations in Greece, including Thessaloniki, Litochoro, Trikala, Ioannina, and Athens. In Thessaloniki, students stayed in residence halls on the campus of American Farm School and Perrotis College. The schools, which featured a dairy, vineyards, olive groves and greenhouses, provided a dynamic environment for hands-on learning. Greek faculty offered daily, practical lessons in Greek agriculture, covering farming practices and food processing.

“I am overjoyed about this successful partnership with American Farm School and Perrotis College,” said Donaldson. “Their faculty and staff ensured that SEE Inside Greek Agriculture provided interdisciplinary, research-based learning while immersing students in Greek culture.” 

A significant aspect of the program  focused on the science and culture of the Greek Mediterranean Diet, which students followed daily. NC State Extension is a leader in nonformal education for the Mediterranean Diet through its MED Instead of MEDS program, promoting dietary quality, health and reduced risk of chronic diseases. Experiencing the Mediterranean region firsthand allowed students to appreciate the origins of what they teach back home.

Dunn reflected, “It was amazing to be in the Mediterranean region to see where much of what we teach in Med Instead of Meds originated. We were able to experience the agriculture, food and culture of Greece, and gain a new appreciation for this part of the world. I am forever changed and enriched by the people we met and the places we visited. Being there with students from so many different majors made it even more special.”

Students explored laiki agora (the people’s market) or traditional Greek street markets, learning about local food systems and interacting with farmers, consumers, and vendors.

The program highlighted major Greek agricultural science issues relevant to North Carolina and the United States, such as food labeling and composition, animal welfare, olive oil tasting and sensory analysis, and aromatic herbs cultivation. Students engaged with various Greek agricultural firms, including:

  • Alpha Lavender Distillery (lavender cuttings and essential oils)
  • Gerovassileou Winery (wines, wine museum, and vineyards)
  • Klea Premium Products (olive oil)
  • Epiros Dairy Products (cheeses and butter)
  • Symbeeosis Enterprises (organic mountain tea, honey, herbal beverages, and food supplements)
  • Dionisos Pistachio Factory (pistachios and varied products)

Lance Williams, an agricultural science major who participated in the course, said the experience exposed him to a new way of life and a different approach to agriculture. 

 “The course allowed me to learn about a wide range of topics including animal welfare, extension education, aromatic herbs, and the Mediterranean diet,” said Williams. “The best part, however, was being able to live out the Greek culture with a variety of activities such as a food tour of Thessaloniki, traditional Greek dancing, and visiting authentic Greek tavernas.” 

The program also challenged students to compare and contrast the U.S. Cooperative Extension System with Greek extension and advisory services. By participating in SEE Inside Greek Agriculture, students gained a unique perspective on global agriculture, enhancing their academic and professional development in the field of agricultural sciences. Plans for the 2025 SEE Inside Greek Agriculture are already underway. Like the 2024 program, the 2025 iteration will invite applications from both graduate and undergraduate students. Students should mark their calendars for the NC State Study Abroad Fair on Oct. 3, 2024, to learn more about this exciting opportunity.