Cathedrals, Castles, Culture and Cuisine-Sustainable, Safe, & Nutritious Food in France
Informational Meeting : info session-fshn.pdf
Thursday, September 29 @ 12.10pm, in the CCUR Theater (1951 Food Sciences Building, which is in the east end of the building)
Thursday , September 29 @ 5.00pm in 4220 Sukup Hall
With the growth of the world’s population and awareness that our natural resources are limited, development of sustainable systems to produce food is essential. Globally, the food industry is the largest industrial sector and consequently consumes significant amounts of energy and water, and thus has a critical impact on environmental issues such as greenhouse gas emissions. The processing of raw commodities into food products and their subsequent sale is a multi-billion dollar industry that contributes significantly to the US and world economies.
Historically, the criteria for food choice among consumers has been based on palatability, price, quality and nutritional attributes; however, evidence suggests that consumers are increasingly interested in the environmental impact of foods. While agricultural practices and packaging have important environmental impacts for many food products, the processing of food contributes significantly to the carbon foot print of this industry as well.
Students will learn about these issues, and they will also have many opportunities to experience French cuisine and French culture as related to food, and will obtain different perspectives in terms of diet, food production and the major role of food in French culture.
Choice of: FSHN 496, FSHN 596A , ABE 496 [R ("required") credit in Spring 2017, 3 credits in Summer 2017]
R credits pre-departure for Spring 2017
3 credits in-country for Summer 2017
Feshman, Sophomore, Junior and Senior undergraduates and graduate students.
You must be open to other cultures and be an ACTIVE participant in the program.
GPA = 2.8 or higher ( or permission of instructor)
Dr. Kurt Rosentrater, ABE, email@example.com
photo from Google images
$4860.00 (includes airfare, lodging, several meals, transportation, health and emergency insurance, entrance fees).
Out of Pocket Expenses:
approx. $210 for meals, $200 for incidentals,$135 for passport if you do not have one.
Summer 2017 Tuition and Fees( Estimated from 2016 costs ):
Ugrads: $906 for tuition and $235.50 for fees, $105 study abroad admin fee billed by 3224 MU
Graduate: $1455 tuition and $232 for fees, $105 study abroad admin fee billed by 3224 MU
Engineering Junior and Senior: $1137 tuition and $280 for fees, $105 study abroad admin fee billed by 3224 MU
ISU Summer Tuition and Fees: There will be a CALS tuition scholarship available for Summer Tuition for CALS students, but not Fees, you will still need to pay fees.
Note: some students may pay more or less for ISU fees depending on their major.
If you are a first time traveler in CALS, contact Mr. Jodi Cornell firstname.lastname@example.org
or Visha Arumugam email@example.com
, to find out how you can get the cost of your passport reimbursed.
There are scholarships available to apply for through the College of Agriculture and Life Sciences (0018 Curtiss Hall, scholarship application due March 1)
Sunday, May 21, Day 1
- Departure from Ames to Paris via ORD
Monday, May 22, Day 2 – Arrival in Paris
- Discovery of the city, Metro system, Eiffel Tower, Statue of Liberty, Trocadero
Tuesday, May 23, Day 3 – Paris region
- Chateau de Versailles and gardens
Wednesday, May 24, Day 4 – Paris
- le Louvre, Jardin Tuleries, Place de la Concorde, 9 pm cruise on River Seine
Thursday, May 25, Day 5 – Paris
- Notre Dame de Paris, St. Chapelle, Basilique de St. Denis
Friday, May 26, Day 6 – Paris
- Arc de Triomphe, Musee Rodin, Musee d'Orsay
Saturday, May 27, Day 7 – Paris
- Basilique Sacre Coeur, Montemarte art district, Macaron making technical class
Sunday, May 28, Day 8 – Paris
- Musee Gourmand du Chocolate (chocolate making class), Jardin Luxembourg, Marché
Bastille farmers market, The World Comes to Dinner
Monday, May 29, Day 9 – Paris
- Free day to explore city; shopping, optional activities (buddy system)
Tuesday, May 30, Day 10 – Regions south of Paris
- Tour of vinyards in Bourgundy and Sancere regions
Wednesday, May 31, Day 11 – Paris
- Palais Garnier, Fragonard Perfume Museum, cheese tasting class
Thursday, June 1, Day 12 – Paris
- Traditional and high-end grocery stores, chocolate stores, ice cream, wine tasting class
Friday, June 2, Day 13 – Paris
- Bagguette baking class, Abbey St. Germeain de Pres, St. Sulpice
Saturday, June 3, Day 14
- Study Abroad complete; all participants on their own to stay or return as they choose
Important Note Regarding Missing classes:
Please note that participation on some travel courses require you to be away from campus for some school days. The College of Agriculture & Life Sciences tries to minimize the number of days missed for this purpose, but in some events, the inflexibility of the travel schedule prevents us from working completely within our breaks. Should you choose to enroll in a travel course that requires missing some class(es) on campus, you will need to contact your instructor directly to inquire whether or not arrangements can be made to make up this class work and/or exams. The CALS Study Abroad office can provide you with a letter explaining the dates of the trip. However, it is your responsibility to contact the instructor to determine the potential impact on your grade before signing up for a Study Abroad program. The instructor is responsible for determining the impact of any absence from class.