ANSC 2551 - Dairy Study Trip to Italy II

(CU-ITL)

Winter. Next Offered: 2021-2022. .5 credits. Letter grades only.

Prerequisite: ANSC 2550. Permission of instructor required.

M.E. Van Amburgh.

The course is an intensive study trip designed for exposure to a variety of dairy related agricultural production approaches in diverse regions of Italy. Topics will include: dairy management, profitability, and the role of culture as it relates to regional cheese production. The study trip is for 8-10 days and there is a fee. There are three courses, ANSC 2550 (fall), ANSC 2551 (winter), and ANSC 2552 (spring). Students must enroll in all three to receive a final letter grade. Students will receive a placeholder grade (R) in the fall and upon completion of ANSC 2552, the R grade will be replaced with a letter grade.

Outcome 1: Students will be able to describe Italian milk production, cheese production and consumer expectations and compare this to the U.S. perspective on artisinal and local food production.

Outcome 2: Students will recognize and explain resource limitations for dairy production systems in the Italian agricultural system and provide context for that relative to future food production.

Outcome 3: Students will analyze Italian food production systems and contrast that with the U.S. system.