ANSC 2550

Last Updated

  • Schedule of Classes - July 3, 2024 8:11PM EDT
  • Course Catalog - July 3, 2024 7:43PM EDT

ANSC 2550
Dairy Study Trip to Italy

Course information provided by the Courses of Study 2024-2025.

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).

When Offered Multi-semester course: Fall.

Fees Course Fee: TBA.
Permission Note Enrollment preference given to: first-year, sophomore and transfer students in Animal Science/Dairy Management.

Course Attribute (CU-ITL)

Comments This is part of a multi-term course sequence with ANSC 2551 and ANSC 2552.

Outcomes
  • Identify and assess various cheeses and describe how they are made and why they are different.
  • Describe and compare cheese making techniques from different regions.
  • 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.
  • Use historical and regional knowledge to develop a travel itinerary.
  • Converse at a basic level in Italian.

View Enrollment Information

Syllabi: none

  •   Seven Week - Second. 

  • 0.5 Credits Multi-Term

  • 19012 ANSC 2550   LEC 001

    • W Morrison Hall 164
    • Oct 16 - Dec 9, 2024

    • Van Amburgh, M

  • Instruction Mode: In Person
    This is part of a multi-term course sequence with ANSC 2551 and ANSC 2552.

    Instructor Consent Required (Add)