ANSC 2551

Dairy Study Trip to Italy II

Course Description

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

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 are three courses, ANSC 2550  (fall), ANSC 2551 (winter), and ANSC 2552  (spring).

When Offered Multi-semester course: Winter.

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

Course Attribute (CU-ITL, CU-SBY)

Comments This is part of a multi-term course sequence with ANSC 2550and ANSC 2552. There is a course fee that will be determined and communicated in the Fall semester. 

• Describe Italian milk production, cheese production and consumer expectations and compare this to the U.S. perspective on artisanal and local food production.
• Assess and explain resource limitations for dairy production systems in the Italian agricultural system and provide context for that relative to future food production.
• Critique the Italian food production systems and contrast what they observe and learn with the U.S. system.
• 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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