ANSC 2552

Dairy Study Trip to Italy III

Course Description

Course information provided by the Courses of Study 2024-2025.

This course is the third part of a three-part course that includes an intensive study trip designed for exposure to a variety of dairy related agricultural production approaches in diverse regions of Italy.

When Offered Multi-semester course: Spring.

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

Course Attribute (CU-SBY)

Comments This is part of a multi-term course sequence with ANSC 2550 and ANSC 2551. 

• Students will be able to differentiate Italian milk production, cheese production, and consumer expectations and compare this to the U.S. perspective on artisanal and local food production.
• Students will assess 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 critique the Italian food production systems and contrast what they observe and learn with the U.S. system.
• Students will be able to integrate the economics and conditions surrounding milk production and consumer expectations and compare this to the U.S.
• Evaluate EU regulations for CAFO/manure nitrogen and phosphorous and understand how it might differ from the U.S. approach.
• Determine how Italians approach financial decision-making and cost of production.

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