Winter Break
Thailand: Tiger Conservation and Vertebrate Field Methods
Dates: December 27, 2023–January 14, 2024
Deadline: October 1, 2023
Experience Thai culture in a region that is home to tigers, wild elephants, wild cattle, and more than 600 species of birds. You will learn about conservation challenges by applying a set of well-developed field survey and conservation tools.
May Session
Climate Resilience in Agriculture: Exploring Diverse Regions and Empowering Youth in Morocco
Dates: May 12–June 3, 2024
Deadline: January 21, 2024
Program Leader: Mary Brakke
On this 3-week May term program, you will travel to and around Morocco where you will learn about the diverse regions and agricultural systems that are found throughout the country. You will learn about the impacts of climate change on food production in various regions of the country and how, through modifications in cultural practices, governmental policy, and technological advances, stakeholders are adapting to the rapid change. Visit modern, export-oriented farms producing fruits and vegetables with sophisticated technology in northern plains, smaller, more traditional farms in the valleys of the Atlas Mountains, and a fragile and endangered oasis located on the leeward side of the mountains.
Greek Agriculture & Gastronomy: A Taste of the Mediterranean
Dates: May 10–27, 2024
Program Leader: Tommy Van Norman
Gain firsthand experience with the Greek food industry, agricultural traditions, and their impacts and benefits on Greek life and culture.
From Farm to Fork: Terroir, Food Systems, & Value Chains of France
Dates: TBD
Deadline: TBD
Program Leader: TBD
"Terroir" is the French term used to describe the conditions related to the production of foods and wine based on the soils and special characteristics found in the region. It is one of the reasons why French food products and cuisine are valued so highly and imitated around the world, but did you know that Western France is the most important region in Europe for agriculture and agribusiness? This study abroad program will explain crop production and the agroecology of the region; sustainable food systems and agribusiness structures; and examine the value these food products and their production have in relation to French culture, health, business, and environment.
