The Iowa State University Culinary Food Science program is excited to announce a groundbreaking Study USA trip to Puerto Rico in May 2025. This unique educational experience will immerse students in Puerto Rico’s rich culinary heritage, innovative food systems, agricultural practices, and food processing industries.

Students participating in this transformative program will explore the island’s vibrant food culture through hands-on activities, including curated tasting immersions and visits to iconic culinary and agricultural destinations. Highlights of the trip include tours of coffee and chocolate plantations, rum distilleries, innovative farms, food processors, and a pioneering escargot and vanilla producer—emerging industries on the island.

"This trip offers an unparalleled opportunity for our students to engage with the complexities of Puerto Rico’s food systems while experiencing the rich traditions and innovations that shape the island’s culinary landscape,” said Erica Beirman, Culinary Food Science Coordinator at Iowa State University.

In preparation for the trip, Beirman and Karla Boetel, both members of the Research Chefs Association (RCA), conducted a site visit to Puerto Rico in December 2024. Hosted by Sagrado University, the visit offered insights into the island’s food and agricultural industries.

During the visit, Beirman and Boetel explored Sagrado University’s campus garden, which supplies fresh produce to its kitchen that prepares 130 meals daily for those in need. They also visited AgroInnova, a food incubator supporting local startups, and toured Finca Neo Jibairo, a farm specializing in hydroponic greens, tobacco, and cigar production.

Other highlights included a stop at Hacienda Chocolat to learn about cacao farming and sample award-winning chocolates, a visit to Finca La Esperanza to explore coffee, cacao, vanilla and escargot production, and a tour of Vaca Negra to sample locally crafted cheeses. The itinerary also featured local culinary hotspots such as the famous food kiosks in Luquillo and MenTa Cuisine in Hatillo.

“The site visit was incredibly inspiring and provided a clear vision for how this trip will impact our students,” added Beirman. “This program will provide an immersive and enlightening experience that connects classroom knowledge with real-world applications.”

The Culinary Food Science program’s Study USA trips are part of its commitment to offering experiential learning opportunities that prepare students for dynamic careers in the food industry.

“By exploring the stories, traditions, and flavors of Puerto Rico, we can hopefully inspire students to appreciate the beauty of cultural diversity, the importance of community, and the joy of culinary exploration,” said Boetel. “Through the passion of agriculture, innovation, food, entrepreneurship and personal connections, Puerto Rico's rich heritage offers infinite ways to inspire and connect with others.”

For more information about the trip or the Culinary Food Science program, please contact Erica Beirman at ebeirman@iastate.edu.

Learn More about RCA-Approved Culinology® Programs