|Homepage:||Click to visit|
|Cost of Attendance Sheets||
|Dates / Deadlines:|
|Term||Year||App Deadline||Decision Date||Start Date||End Date|
|Maymester||2018||02/15/2018 **||Rolling Admission||05/10/2018||05/31/2018|
** Indicates rolling admission application process. Applicants will be immediately notified of acceptance into this program and be able to complete post-decision materials prior to the term's application deadline.
|Program Category:||UGA Faculty-Led||Sponsor:||University of Georgia|
|Partner Institution:||Ecole Nationale Superieure Agronomiqe de Toulouse (ENSAT)||Type of Instruction:||Fieldwork/Research, Lecture|
|Classes With:||UGA Students||Language of Instruction:||English|
|Taught By:||Host Professor(s), UGA/U.S. Professors(s)||Housing Location:||Off-Campus|
|Housing Type:||Hotel/Hostel||Work Opportunity:||No|
|Volunteer Opportunity:||No||Scholarship Availability:||Yes|
|College/School:||CAES||Academic Area:||Animal and Dairy Science, Dairy Science, Poultry Science|
|Minimum number of credit hours:||6||Maximum number of credit hours:||6|
|Minimum GPA Requirement:||2.0 or above||Open to non-UGA students:||Yes|
UGA- CAES- France: Food Production, Culture and the EnvironmentThis 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!
Program LocationToulouse, 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.
Contact InformationDr. 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.***
Academic ProgramCourse 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)
Program ItineraryEach 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.
|May 11||-Orientation: Overview of French and Sustainable Agriculture||May 21||-Roquefort Caves, all-day field trip|
|May 12||-Ag Chemistry||May 22||-Environment Lecture and Field Trip|
|May 13||-Poultry||May 25||-French Holiday, no class|
|May 14||-Agritourism: Field Trip to Angora Rabbit Farm and Jardin de Martel||May 26||-Field Trip to Cordes|
|May 15||-Field Trip to Albi||May 27||-Geomatics Lecture and Lab|
|May 18||-Swine Lecture and Field Trip||May 28||-Ecology Lecture, Bus to St. Andre|
|May 19||-Wine Lecture and Lab||May 29||-Field Trip to Carcassonne. Final Exam in the afternoon.|
|May 20||-Horticulture Field Trip|
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.
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
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|Maymester 2017 Participant|
|This experience will change your perspective on other places, people, and cultures.|
|Rebecca Judith Fortner, Maymester 2017 Participant|
|Participating in the French Food Production, Culture and the Environment study abroad program gave me a chance to learn about my filed of study and concepts with which I was already familiar in a completely different light. We were able to interact with and learn from kind locals who shared our common interests while engaging us in their unique world view and culture. Throughout this trip, I kept finding myself wondering "How is this real?", like the moment when we were standing in an idyllic vineyard learning about the farmer's life story over fresh brioche and coffee. It was the accumulation of many small moments like that, which made this study abroad experience unforgettable and irreplaceable.|
|Maymester 2017 Participant|
|What an incredible experience! I loved learning about food and agriculture in another country. One of the best times my life!|
|Read All reviews of this program|
|What are your words of advice to students considering this program?|
|France is wonderful, especially if you keep an open mind about food, about the people.|
|— Isis Blanco Vera, Maymester 2016|
|Read what others have said about this program.|