Sustainable Food Systems

Sustainable Food Systems — About

About Sustainable Food Systems

Paris, city of lights. The castles of the lush Loire Valley. The walled city of Saint Malo and the historic battlefields of northern France. You will visit these places while learning about sustainable food chains: crop production, agroecology, sustainable livestock farming systems and agribusiness structures, as well as oenology – the wine-making process. Other topics that will be a focus include viticulture, food sciences and technology, international marketing, sensory analysis and consumer behavior in the French context. You also will study France's regional food systems and the concept of "terroir" – the conditions related to the production of foods and wine based on the soils and special characteristics found in the region. Visits to vineyards, organic farms, a goat farm, a cattle breeding farm and a liquor distillery also will be on the schedule. Students also have the opportunity to participate in an internship following the course.

Program Dates

June 1 to June 29, 2018

Course Description

You will receive credit for CFAN 3502 and CFAN 3512. This program fulfills the following Liberal Education requirements: Social Sciences core, Global Perspectives, and Environment theme.

Program Leader

Margaret Wallenta

Robin Perez

Excursions

Students will visit Paris, wineries across France. beef and dairy farms, Normandy and the Loire Valley

Housing & Meals

Students will live with host families; some meals will be included in the program fee.

Program Fee

The program fee generally includes tuition and registration fees, orientation and international health insurance. It may also include airfare, housing, excursions and some or all meals. Check with the program leader for the exact program fee and what is included.

More Information

Contact CFANS Office of International Programs, ipglobal@umn.edu

 

Info Session

Friday, Feb. 13
3:00 - 4:00 pm
STSS 432B