Running Out of Time: Making the Most of My Last Semester at Penn
Penn Global Seminar: The Biochemical Engineering of Wine
Anthony, one of the Spring 2026 Penn Global Seminar Correspondents, shares his experience abroad during the Spring Break. Follow along with the group of correspondents on our blog and look out for their images on the @pennabroad Instagram feed.
“Make the most of your time at Penn.” “Four years will go by faster than you think.” “Take advantage of all that Penn and Philadelphia have to offer.”
Since my first day of NSO, these messages have been ingrained in me, yet the relentless repetition of this cliché diminished its meaning to me.
My time at Penn has been full of diverse and exciting experiences, which is all I could have ever wished for when I first accepted my admissions offer in 2022. Over the past seven semesters, I thought I was making the absolute most of my time at Penn; I put myself out there, met people from all walks of life, brought friends to venture to new Philly neighborhoods, and went out of my way to take new routes to discover new things.
As a FGLI student, I have been especially fortunate and grateful to be given opportunities to experience Philadelphia with minimal financial burden. I have had an assortment of jobs, from the chemistry department to English-teaching side gigs to research assistantships, and, alongside my financial aid, I was able to support myself for the past seven semesters. I have been able to enjoy my time here and create a strong work-life balance with minimized risk of financial concern, an important skill I had yet to seriously develop. Yet, I still fear for what comes next; at times, I feel that I could (or should) have done more, tried more, lived more during my time in the Penn bubble.
At Penn, it can be easy to feel like you aren’t doing enough, yet this constant comparison to other people is often misguided. Ignoring this mindset has been liberating and allowed me to prioritize my well-being and doing the things I genuinely enjoy (quality over quantity). However, regardless of all I have done and accomplished, there is a nagging feeling that I am running out of time.
Now, I have been given the opportunity to do something I never imagined. During my final semester at Penn, I am taking “The Biochemical Engineering of Wine,” a class focused on the underlying chemical engineering and biochemical principles of wines. From vine to glass, we are learning everything about fermentation, processing, and what chemically distinguishes the various wines of the world. Over spring break, I am headed to Mendoza, Argentina, one of the biggest wine producers globally. I never thought I could ever travel like this, yet PGS has given FGLI students like me the opportunity to partake in these unforgettable experiences. Not to sound like an advertisement, but I am truly so grateful I chose to apply for this seminar.
As I prepare for my departure, I am excited to make strides towards my goal of making the most of my last semester here at Penn. When I return, I plan to continue to maximize my experiences, but this trip is certainly a step in the right direction. My advice to non-seniors (or anyone reading): take a red-eye trip somewhere, go to a new restaurant, enroll in a class you are interested in even if it doesn’t count towards your major or has a tough professor, try picking up a hobby, go on a walk somewhere. Just try it, make the most of your time ASAP.
As I wrap up my last semester at Penn, I hope to take every opportunity to experience Argentina to the best of my ability, and I hope people follow suit and seek to maximize their own experiences. Follow along with me as I venture to South America; I will keep sharing updates about my trip to Mendoza.