ANSC 2551

ANSC 2551

Course information provided by the Courses of Study 2017-2018.

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. There will be five class meetings prior to the end of the fall semester. The study trip is for 8-10 days and there is a fee. There are two courses, ANSC 2550 (fall) and 2551 (spring). Students must enroll in both ANSC 2550 and 2551 to receive a final letter grade. Students will receive a placeholder grade (R) in the fall and upon completion of ANSC 2551, the R grade will be replaced with a letter grade.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: ANSC 2550.

Course Attribute (CU-ITL)

  • 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

  •   Seven Week - First.  Choose one seminar and one field studies.

  • 1 Credit Graded

  • 15836 ANSC 2551   SEM 101

    • TBA
    • Jan 24 - Mar 16, 2018
    • Van Amburgh, M

  • Students must enroll in both ANSC 2550 in the Fall and ANSC 2551 in the spring to receive a final letter grade. Field trip required.

  • 15835 ANSC 2551   FLD 801

  • Taught in Italy.