From 1 to 5 June 2026, the Faculty of Agriculture and Technology of the University of South Bohemia in České Budějovice hosted an international summer school focused on traditional Czech food products, entitled Make and Taste Czech Food! The event was attended by 14 students from Poland, Romania and Slovenia.
The main part of the programme took place during the first three days, during which students tried their hand at producing selected Czech food products. They were divided into three groups and rotated through individual workstations in turn. Under the guidance of faculty experts, they learned about brewing beer in the faculty's mini-brewery, making stretched-curd cheeses and ice cream, and preparing the traditional Czech sausage špekáček.
On Thursday morning, participants visited the national enterprise Budějovický Budvar, where they learned about the history and present-day production of Czech beer. The afternoon programme was dedicated to exploring the cultural heritage of South Bohemia during a trip to Český Krumlov.
The final day of the summer school was devoted to student presentations. Representatives from each country presented the cultural heritage of the regions they come from or where their universities are based. A further part of the programme focused on food products protected by the European quality schemes PDO, PGI and TSG. Students also presented traditional dishes typical of their respective countries.
The closing programme included a tasting and sensory evaluation of the ice creams and sausages produced during the practical workshops. At the end, all participants received certificates of completion of the summer school.
📷 Full photo gallery from the Summer School of Food Production at zonerama.com
