ANSC 2551

Dairy Study Trip to Italy II

Course Description

Course information provided by the 2024-2025 Catalog.

This second part of the course sequence 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.

Prerequisites/Corequisites Prerequisite: ANSC 2550.

Course Attribute (CU-ITL, CU-SBY)

Last 4 Terms Offered (None)

Outcomes

• 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.

When Offered Multi-semester course: Winter.

Comments This is part of a multi-term course sequence with ANSC 2550 and ANSC 2552.

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