ANSC 2552

ANSC 2552

Course information provided by the Courses of Study 2019-2020.

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.

When Offered Multi-semester course, Spring.

Prerequisites/Corequisites Prerequisite: ANSC 2550, ANSC 2551.

Outcomes
  • 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.
  • 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 - First. 

  • 0.5 Credits Graded

  • 18438ANSC 2552  SEM 101

  • Prerequisites: ANSC 2550 and ANSC 2551. Permission of instructor required. Final section of 3 part multi-term class.