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If you have questions about this program, email the program leader listed below.

Produzioni Animali: Exploring Animal Production in Italy

The arrangements for the travel, housing, meals, excursions and course content of this program have been made by the leader. Questions about this program can only be answered by the program leader listed below.

Program Type Departmental
Program Location Florence, Milan, Venice, +, Italy
Course # SA 21262
Duration Summer
Upcoming Program Dates
To Be Announced
Past Dates
Summer 2019 07/21/19 to 07/31/19

Program Leader
Purdue University
Room 26 Agriculture Administration Building
West Lafayette, Indiana 47907-1168

Phone: 765-494-6876
Fax: 765-494-9613

Program Description

Discover livestock and poultry production in Italy while traveling with other students in your Learning Community. Freshman and sophomore students are invited to explore animal sciences in Italy for 12 days in July, then participate in a required course for your Learning Community during the fall semester on Purdue’s campus. Program participants in this 3-total credit hour experience will visit dairy farms in the Alps, learn about swine production in Parma, and discover how water buffalo are used to produce mozzarella cheese in Lombardy. Students will enjoy sampling parmigiana reggiano cheese, learning how balsamic vinegar is produced, and savoring prosciutto di Parma! During the trip, we will visit with students at agricultural universities, interact with local producers, and engage in conversation with animal industry representatives. Along the way we will compare and contrast animal production practices in Italy and the United States. Time will also be spent exploring cultural sites in Milan, Verona, Florence, and Venice.

For more information:
Dr. Elizabeth Karcher, ANSC,
Ashley York, ANSC, 


Purdue University, 610 Purdue Mall, West Lafayette, IN 47907, (765) 494-4600

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