AT A GLANCE

Eligibility

• Sophomore, Junior, Senior
• 2.5 cumulative GPA
• Language Pre-requisite: None
• Open to UW-Madison degree-seeking students only
• Preference for students in the College of Agriculture and Life Sciences (CALS)
• Good academic and disciplinary standing

Subjects

Food Science, Agronomy, Ecology, Applied Economics and Social Sciences, Viticulture and Enology

Classroom Language

English

Housing

Local Hosts

Program Duration

Summer: June

Application Deadline(s)

TermApplication Deadline
Summer 2017  1/27/2017
Summer 2018  1/26/2018
 

Future durations will be posted at a later date.


Questions about this program?
Contact a Peer Advisor!
peeradvisor@studyabroad.wisc.edu


France, Angers
Ecole Superieure d'Agriculture International Food, Culture and Agriculture Exchange

Overview | Academics | Cost | Location | Life Abroad | Student Voices | Apply

This Exchange is offered by the College of Agricultural and Life Science (CALS) in partnership with IAP. 

Study for four weeks alongside other US students on the "From Farm to Table: A Sustainable Food System" program in Angers, France! Instructed in English, students will discover aspects of French agriculture and the traditional food products system during this program.  From production to consumer, the program allows students to understand the terroir production through several perspectives including history, sociology, anthropology, politics, economics, food science, crop production, agro-ecology and animal production.  The purpose of the program is to help students recognize and analyze the links between sustainable agriculture, the food industry and food culture. The program will also introduce students to France’s role in the European Union. In addition to the classroom experience, students will also visit companies and cultural sites. 

A center of learning, Angers boasts two renowned universities and several specialized institutions, altogether responsible for more than 40,000 students. The city is about an hour and a half train ride from Paris and about 100 kilometers inland from the ocean.

Monica Theis from the Food Science department at UW-Madison is the faculty liaison for this program. 

Learning Objectives

By actively participating in this program, students will be able to:

  • Describe how principles of sustainability are applied to a wide variety of agricultural commodities
  • Describe how geography, history and cultural values influence French agriculture
  • Define standards of quality in the context of sustainable agriculture
  • Compare and contrast domestic and global agricultural practices
  • Explain how domestic and global controversies (political, social and economic) influence the application and consumer appreciation of sustainable agriculture