ANSC 2552 - Dairy Study Trip to Italy III

Multi-semester course, Spring. .5 credits (awarded upon completion of all classes in multi-semester course). Letter grades only.

Prerequisite: ANSC 2550, ANSC 2551. Permission of instructor required.

M. Van Amburgh.

This three-part course includes 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. 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) 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 artisanal 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.