ACES 298

Spring 2024 Part of Term A

Part of Term A
Jan 16-Mar 8

International Experience

SHOW FINAL EXAM SCHEDULE

Credit: 1 TO 9 hours.

International experience in agricultural, consumer and environmental sciences related areas involving foreign travel and study without enrollment in another institution. Experience must be planned and approved in advance through consultation with a College of Agricultural, Consumer and Environmental Sciences faculty member.

Additional fees may apply. See Class Schedule. Approved for Letter and S/U grading. May be repeated to a maximum of 9 hours in separate semesters. Not open to students on probation. Prerequisite: Written consent of ACES Study Abroad Office.

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ACES 298 class schedule data for spring 2024
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	11927	Lecture-Discussion	ALB	6:00PM -6:50PM	T	166 Bevier Hall	Ball, A	Part of Term: A Date Range: 01/16/24-03/08/24 Special Approval: Instructor Approval Required Credit: 3 hours Section Info: Section Title: Sustainable Food Systems in Italy Special Approval: Instructor Approval Required Date Range: Meets 01/16/2024 – 03/17/2024 Part of Term: A Section Info: This course is part of the “Sustainable Food Systems in Italy” spring break study abroad program. Students participating in the study abroad program will be required to enroll in this pre-departure course. Up to 2 follow-up meetings may also be scheduled in April to conduct project presentations. The course is designed to help students understand sustainable food systems while gaining knowledge of the issues around food insecurity in the world, and to experience firsthand Italy’s special role in addressing sustainability in the food system and developing solutions to the age-old problem of hunger. Participants will learn how to identify some of the key issues in food systems, e.g. hunger and malnutrition, poverty, food waste, and climate smart agriculture. The course will also introduce participants to Italy’s cultural heritage and the role this plays in developing sustainable food systems in that region of the world.