France

FranceFrom Farm to Fork: Sustainable Food Systems

CFANS 3505 and CFANS 3512

Dates:
June 1 - July 1, 2017

Application Deadline:
February 15, 2017

Apply Here

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 focused on include viticulture, food sciences and technology, international marketing, sensory analysis and consumer behavior in the French context. You will also 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.

COURSE DETAILS

CFAN 3505 - French Language and Culture - 1.0 credits

CFAN 3512* - Sustainable Food Chains - 3.0 credits

*Fulfills the Global Perspectives, Social Sciences, and Environment liberal education requirements.

*View the class descriptions and general schedule PDF icon 2017_COURSE_GUIDE_SUMMER_PROGRAM.pdf

WHO WILL BENEFIT

Students interested in food systems, agriculture and sustainability.

PROGRAM COST

Approximately $5,600 - $5,800 plus airfare, some meals and personal expenses. (Fee includes four credits)

PROGRAM LEADER

Jen Schak, scha0726@umn.edu

FARM PRACTICE INTERNSHIP

Want to extend your stay in France and experience French farm life first hand? Students participating in this program have the option to apply for a Farm Practice Internship in the Loire Region of France. Check out our internships page for more information.