UNIVERSITY PARK, Pa. — Abby Kaelin, raised on a fruit and vegetable farm in Butler, always has been passionate about specialty crops. As an agribusiness management major in Penn State’s College of Agricultural Sciences, Kaelin eagerly enrolled in a course on the science and business of winemaking, which included a two-week excursion to Italy.

“My family doesn’t grow grapes, but my past internships in sales involved working with grape growers, so I wanted to learn more,” said Kaelin, who is pursuing minors in agronomy and horticulture and a business certificate from Smeal College of Business. “Studying abroad in Italy was the perfect opportunity to expand my knowledge.”

The course, Food Science/Horticulture 499: Comparing the Science and Business of Wine in the U.S. and Italy, was held in the spring semester and led by Ryan Elias, professor and associate head of food science; Kathy Kelley, professor of horticultural marketing and business management; and Michela Centinari, associate professor of viticulture. The curriculum covered topics such as grapevine physiology, vineyard management, wine chemistry and production, Italian wine styles, and consumer interactions with wine.

In May, 21 students, mostly undergraduates, embarked on a unique learning journey to Italy. They spent two weeks studying grape growing, vinification and wine marketing in the picturesque Italian regions of Tuscany and Emilia-Romagna. They delved into how viticultural practices influence wine chemistry and how these variables affect consumer perception and acceptability, gaining a deeper understanding of the subject.

“Italy’s renown in the wine world is rooted in its rich history, diverse geography and expertise in viticulture,” said Centinari, who hails from Italy and is an alumna of the University of Bologna. “Inspired by this, we created an integrated, multidisciplinary course to teach the essential aspects of viticulture, enology and the wine business. This course culminated in an immersive experience in Italy, a country epitomizing wine industry excellence.”

Elias highlighted the unique alumni component of the trip. Two Penn State alumni, Bill Donley, chairman of the college’s Entrepreneurship and Innovation Program advisory board, and Bob Buly, the owner of BULI Vineyard and Winery, collaborated closely with the college’s Ag Sciences Global unit. Both were enthusiastic supporters of providing the BULI estate for the study abroad excursion.

“This collaboration offered students an exceptional chance to engage with accomplished alumni and gain valuable industry insights,” Elias said. “I also believe the alumni connection inspired students to envision broader career possibilities. They connected with fellow Penn Staters, sharing and enjoying a common experience in such beautiful surroundings.”

Donley and Buly, both 1978 Penn State graduates, have maintained a long-standing friendship. Donley has a bachelor’s degree in forestry and has worked for more than 30 years in the global materials and services industry.

Buly earned a bachelor’s degree in plant sciences and a master’s degree in mammalian physiology before pursuing a medical degree and establishing an orthopedic practice in New York. Inspired by his Italian heritage, he founded the 13-acre BULI Vineyard and Winery in Trequanda, in the province of Siena, Tuscany. The winery produces classic wines similar to nearby Brunello, Chianti and Vino Nobile.

“Hosting the students was truly wonderful,” Buly said. “We provided educational opportunities and enjoyed downtime together, playing bocce and appreciating the scenery. As a graduate of the college, it was fulfilling to share the lessons I’ve learned throughout my career. It was an amazing experience.”

For many students, the highlight was learning about grape growing and wine production at the BULI estate. Buly personally delivered lectures, led tours and hosted a farewell dinner for the group.

“My favorite experience was at BULI winery,” Kaelin said. “It was eye-opening to see our opportunities as Penn State students and future alumni. I hope to use my knowledge to help viticulturists in the U.S., whether in my family’s operation or a career in the industry.”

In addition to visiting the BULI estate, students toured other vineyards, wineries and sites in Florence, Pisa and Siena, gaining exposure to Italian culture and history. The cultural immersion was unforgettable for first-time overseas traveler Erin Readinger, of Oley.

“The most memorable part of the trip was traveling to different cities and comparing all the cultural differences,” she said. “I thought it was interesting that there was so much regional diversity within traveling a couple of hours. It has been a dream of mine to travel outside the United States. Being on an academic trip with access to many learning opportunities was a fantastic way to achieve that.”

Readinger, who graduated in May with a bachelor’s degree in food science, added that the hands-on experience underscored the relationship between winemaking and business. “The knowledge gained will help me understand cultural diversity in a globally connected company,” she said.

Course leaders praised the students’ engagement and said they are moving forward with another course offering due to positive feedback.

"The students were engaged, took notes and asked questions during visits,” Kelley said. “Most had little to no experience in the wine industry, but the trip helped them develop new relationships and valuable skills.”

For more information about study abroad opportunities through the College of Agricultural Sciences, contact Ketja Lingenfelter, assistant director for student global engagement, at ketja@psu.edu or visit agsci.psu.edu/students/study-abroad.