Course ID: | AESC 3160. 3 hours. |
Course Title: | Food Production Systems in Western Europe |
Course Description: | Multi-disciplinary course in the field of agriculture and its impact on the environment, focused on current Spanish and European agricultural practices and policy. Sessions will be in the form of lectures and field trips to farms, research facilities, processing plants, and markets. |
Oasis Title: | Food Prod Systems West Europe |
Nontraditional Format: | This is a 2-3 week course based in Granada, Spain. Traditional
lectures given by UGA faculty will be supplemented with field
trips and laboratory exercises in order to give students an
overview of various aspects of Spanish and European agricultural
systems. Lectures and trips will be led by UGA faculty with
support from producers and scientists in the Andalusian region
in Spain. |
Prerequisite: | AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106H or ECON 2106E or AESC 2050 or ALDR 4600/6600 |
Semester Course Offered: | Offered summer semester every year. |
Grading System: | A-F (Traditional) |
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Course Objectives: | The objective of the proposed program will be to give UGA students
an overview of the Spanish and European agricultural systems. The
curriculum will focus on the issues of sustainable development:
social, economic, environmental aspects of European agriculture.
This approach should help students develop a global perspective of
the Spanish and European agricultural sectors in comparison to
these sectors in Georgia and the United States. |
Topical Outline: | The Food Production, Culture, and Environment program gives
students an overview of Spanish agriculture, firsthand
experience in food production and environmental stewardship, and
the opportunity for cultural immersion.
Each topic will include a lecture on the subject material
followed by a lab or field trip related to the lecture.
Comparisons between the U.S. and Spanish/European systems will
be made as appropriate. Topics may vary by year.
- Agriculture, food, and environmental training: in and out of
the classroom
- Mediterranean diet seminar
- Visit to various local markets with comparisons to markets in
the U.S.
- Lecture on fruit production and visit to farm producing
tropical fruit
- Visit to fish market and auction
- Spanish cooking class
- Visits to research centers belonging to Spanish National
Research Council (CSIC) and lectures on research activities at
each center
- Lecture on olive production and visit to olive farm and
detailed description of olive oil production and tasting
- Lecture and visits to Spanish ham and sausage production
facility
- Visit to the Cave-Houses, lecture, and activity on bread and
cheese making
- Lecture and tour of winery and vineyard |