ANSC 2550 - Dairy Study Trip to Italy

(CU-ITL)

Multi-semester course: Fall. 0.5 credits. Multi-term grading basis.

Permission of instructor required. Enrollment preference given to: first-year, sophomore and transfer students in Animal Science/Dairy Management. This is part of a multi-term course sequence with ANSC 2551 and ANSC 2552. Course Fee: TBA.

M. Van Amburgh.

In this course, students will be introduced to the Italian dairy industry, the various cheeses produced in the country and the culture around the cheese related to the region of production. This course is the first part of a three-part course to complement ANSC 2551 (a 8-10 day trip to Italy) and ANSC 2552 (reflection of the trip and concepts learned).

Outcome 1: Identify and assess various cheeses and describe how they are made and why they are different.

Outcome 2: Describe and compare cheese making techniques from different regions.

Outcome 3: Compare and contrast the regional protection mechanisms in place for various foods and wines in Italy and how that impacts regional and global marketing and production.

Outcome 4: Use historical and regional knowledge to develop a travel itinerary.

Outcome 5: Converse at a basic level in Italian.