ANSC 2551 - Dairy Study Trip to Italy II

(CU-ITL, CU-SBY)

Multi-semester course: Winter. 1.5 credits. Multi-term grading basis.

Prerequisite: ANSC 2550. Permission of instructor required. 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. Field trip fee: TBA. Offered in Italy.

M. Van Amburgh.

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).

Outcome 1: Describe Italian milk production, cheese production and consumer expectations and compare this to the U.S. perspective on artisanal and local food production.

Outcome 2: Assess and explain resource limitations for dairy production systems in the Italian agricultural system and provide context for that relative to future food production.

Outcome 3: Critique the Italian food production systems and contrast what they observe and learn with the U.S. system.

Outcome 4: Integrate the economics and conditions surrounding milk production and consumer expectations and compare this to the U.S.

Outcome 5: Evaluate EU regulations for CAFO/manure nitrogen and phosphorous and understand how it might differ from the U.S. approach.

Outcome 6: Determine how Italians approach financial decision-making and cost of production.