ANSC 2550

ANSC 2550

Course information provided by the Courses of Study 2020-2021. Courses of Study 2021-2022 is scheduled to publish by July 1.

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.

When Offered Multi-semester course: Fall.

Fees Field trip fee: TBA. Trip to Italy will be 8-10 days.
Permission Note Enrollment preference given to: freshmen, sophomores and transfer students in Animal Science/Dairy Management.

Course Attribute (CU-ITL)

Comments Multi-semester course, students must complete ANSC 2550, ANSC 2551, and ANSC 2552 for a final grade.

Outcomes
  • 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.
  • 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.
  • Students will analyze Italian food production systems and contrast that with the U.S. system.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Seven Week - Second. 

  • 1 Credit Multi-Term

  • 13654ANSC 2550  SEM 101

    • TBA
    • Oct 20 - Dec 7, 2021
    • Van Amburgh, M

  • Instruction Mode: Planned for In Person
    Enrollment preference given to: freshmen, sophomores and transfer students in Animal Science/Dairy Management. Students must enroll in ANSC 2550 (fall), ANSC 2551 (winter), and ANSC 2552 (spring) to receive a final grade. Student trip to Italy in January. The instructor schedules trip-planning meetings with the students directly during the second half of the semester.