UGA- CAES- France: Food Production, Culture and the Environment
This unique program offers you the opportunity to study food production, culture and environmental sciences while experiencing southern France. You’ll spend three weeks immersing yourself in French culture, experiencing traditional French food and modern food production practices, and discovering the art of specialty cheese and wine making. You will participate in interactive lectures at ENSAT University each morning, taught by experts in the fields of biotechnology, horticulture, viticulture, enology and animal science. Each morning lecture is followed by an afternoon field trip related to the coursework. You will visit the Roquefort caves, a winery, greenhouses, poultry farm, rabbit farm and more! On the weekends, you can make plans to visit Barcelona, the Pyrenees Mountains, the Mediterranean Sea or the Eiffel Tower.
Visit the CAES website for pictures and blog posts from the 2015 program!
Toulouse, the fourth-largest city in France, is located in the south west of the country in the Midi-Pyrenees region. The city is located approximately 370 miles directly south of Paris, halfway in between the Mediterranean Sea and Atlantic Ocean. Toulouse is best known as the center of the French aeronautical industry where Airbus planes are assembled. The University of Toulouse, which was founded in 1229, is home to approximately 100,000 students. University of Georgia students might be interested to learn that Atlanta, Georgia and Toulouse have been considered “sister cities” since 1974.
The National Polytechnic Institute of Toulouse (INP) is part of the University. INP includes seven engineering graduate schools and twenty-one research laboratories. University of Georgia students will study at the École Nationale Supérieure Agronomiqe de Toulouse (ENSAT), one of the seven graduate schools.
Dr. Michael Azain
Animal and Dairy Science Department
Dr. Gene Pesti
Poultry Science Department
CAES Study Abroad Coordinator
*** Scholarships are available to CAES students. Contact Amanda Stephens or visit this website for more information.***
Course Offerings, May 2016
Students enroll in both of the courses below:
AESC 3150 “Topics in International Agriculture” (3 hrs)
AESC 3160 “Food Production Systems in Western Europe” (3 hrs)
Each weekday, students begin with a 1 hour French language and culture class. Our amazing teacher, Anne, will share some basic French survivial skills and interesting facts about French culture and cuisine. Following language class, we will learn from ENSAT's finest professors on a variety of topics covering modern food production, agricultural policy, horticulture, the environment and biotechnology.
||-Orientation: Overview of French and Sustainable Agriculture
||-Roquefort Caves, all-day field trip
||-Environment Lecture and Field Trip
||-French Holiday, no class
||-Agritourism: Field Trip to Angora Rabbit Farm and Jardin de Martel
||-Field Trip to Cordes
||-Field Trip to Albi
||-Geomatics Lecture and Lab
||-Swine Lecture and Field Trip
||-Ecology Lecture, Bus to St. Andre
||-Wine Lecture and Lab
||-Field Trip to Carcassonne. Final Exam in the afternoon.
||-Horticulture Field Trip
Students stay in apartment style accommodations in the center of Toulouse with one roommate from the study abroad program. Each morning, students travel with the group to ENSAT University for the day's activities.
Weekday lunches are included in the program fee. Students are responsible to pay for breakfasts and dinners, with the exception of 2 group dinners funded by the program fee.
Students will pay a program fee, tuition and fees (6 credit hours) and flight costs.
The estimated program fee is $2,450 for housing, field trips, lunches and a Metro Pass.
Flight Costs: $1,200-$1,500
Weekday lunches are included in the program fee. Students are responsible for paying breakfast and dinner.
"As a Dairy Science major pursuing a career as a food animal veterinarian, the Food Production, Culture and the Environment study abroad program gave me a broader perspective on dairy science and sustainability, and I now have a better understanding of what I am learning at UGA as a result. We traveled, we ate well, we made new friends, we had fun, and we learned a lot in three short weeks. It was time and money well spent!" - Joseph Seta, CAES 2017
"France was extremely eye opening to me! I had a great experience talking to local farmers, comparing policies in Europe, and learning to be a connoisseur of French Culture and cuisine! " -Rachel Detweiler, CAES 2015