ANSC 2552 - Dairy Study Trip to Italy III (0.5 Credits)
This final course of the three-part sequence is designed to reflect on the intensive study trip designed for exposure to a variety of dairy related agricultural production approaches in diverse regions of Italy.
Exploratory Studies:
(CU-SBY)
Last Four Terms Offered: Spring 2025, Spring 2023, Spring 2020 Learning Outcomes:
- 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.
- 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.
- Students will critique the Italian food production systems and contrast what they observe and learn with the U.S. system.
- Students will be able to 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.