Biology in Hawaii

This program will include one week of instruction at UNG along with 14 days on the Big Island of Hawaii. This course will be conducted during the first short session of summer 2025.

Due to its unique climate and multicultural traditions, the Big Island accommodates production of nearly all types of fermented foods. Through a mix of hands-on and instructor-led experiences at locations such as a coffee plantation, coco plantation, Hawaiian bakery, kombucha brewery, traditional dairy, and a vineyard located on the side of the volcano, students will get an almost unparalleled education in the breadth and depth of food microbiology. Students will also study the relationship between Hawaii’s diverse array of plant species and its relationship to the local and native cultures.

Location

The Big Island of Hawaii - the largest of the chain of Hawaii’s islands.

During this program, students will not only experience traditional Polynesian culture and customs but also the modern-day diverse and multicultural society of Hawaii. Due to ongoing cultural revitalization and its unique assemblage of endemic plant species, Hawaii offers a great location for students to learn about ethnobotany and food microbiology through the lens of native cultures.