ANSC 2552

ANSC 2552

Course information provided by the Courses of Study 2022-2023.

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.

When Offered Multi-semester course: (Spring).

Fees Field trip fee: TBA.
Prerequisites/Corequisites Prerequisite: ANSC 2550, ANSC 2551.

Comments Multi-semester course, students must complete ANSC 2550, ANSC 2551, and ANSC 2552 for a final grade. Offered in even-numbered years only. Trip to Italy will be 8-10 days.

  • 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

  •   Regular Academic Session. 

  • 0.5 Credits Graded

  • 17224 ANSC 2552   SEM 101

    • TBA
    • Jan 23 - May 9, 2023
    • Van Amburgh, M

  • Instruction Mode: In Person
    Multi-semester course, students must complete ANSC 2550, ANSC 2551, and ANSC 2552 for a final grade.