ANSC 2552 - Dairy Study Trip to Italy III

(CU-SBY)

Multi-semester course: Spring. 0.5 credits. Letter grades only.

Prerequisite: ANSC 2550, ANSC 2551. Permission of instructor required. This is part of a multi-term course sequence with ANSC 2550 and ANSC 2551. Field trip fee: TBA.

M. Van Amburgh.

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.

Outcome 1: 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.

Outcome 2: 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.

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

Outcome 4: Students will be able to 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.