Harokopio University of Athens successfully concluded the international summer program titled “Food and Mediterranean Culture”, which took place from June 22 to July 3, 2026. Organized under the auspices of the Department of Nutrition and Dietetics at Harokopio University, the program was conducted within the framework of the Memorandum of Understanding (MoU) between the Institution and Rutgers University, New Jersey, USA. This educational initiative was the result of a close partnership between the Master’s Program (MS) “Applied Dietetics – Nutrition” at Harokopio University and the Rutgers School of Public Health.
The program aimed to provide an in-depth understanding of the Mediterranean Diet as a sustainable dietary model, as well as a model of cultural heritage, and, as explained by the Director of the Master’s Program, Professor Meropi Kontogianni, it was structured around three pillars: theoretical lectures that strengthened the participants’ scientific foundation, hands-on workshops that helped participants become familiar with sourcing raw materials and preparing Mediterranean meals, and visits to organizations and businesses that set the standard for quality and innovation in the Greek agri-food sector. Through the program, students had the opportunity to gain firsthand experience with the production of iconic Greek products, to discuss with scientists and industry professionals, and to combine theoretical knowledge with practice through the lens of public health, sustainability, cultural identity, and modern food systems.
The collaboration between Harokopio University and Rutgers University reaffirms the two institutions’ ongoing commitment to promoting internationalization, academic excellence, and intercultural exchange of knowledge. At the same time, it highlights the pivotal role of the Mediterranean Diet as a model of health, sustainability, and culture with global impact.
Warm thanks to the organizing committee and the administrative support staff, to all members of the teaching faculty at Harokopio University, and of other universities that participated in the program with scientific lectures, to the Amfissa Environmental Education Center for its scientific support, to LE MONDE Educational Group for the seminar on “Mediterranean Culinary Tradition”, as well as to the companies Loulis Food Ingredients, Trikalinos EE, ATTICA BEEKEEPING COMPANY – ALEXANDROS PITTAS S.A., the Union of Agricultural Cooperatives of Argolida (E.A.S.A.), and ANOLIVE for their impeccable hospitality at their facilities.
