Menu

France: Food Production, Culture and the Environment

France: Food Production, Culture and the Environment

Study French agricultural systems, environmental sciences and culture in Toulouse, the fourth-largest city in France, during this Maymester experience. 

About the Program

Students will participate in a lecture and field trip for the following segments:

  • French language, history and culture
  • Cheese making
  • Wine making
  • Olive Production
  • Horticulture
  • Geomatics
  • Environmental science
  • Animal and poultry science
  • Biotechnology
  • Ag Economics and European Policy
  • French Agricultural systems

 

Quick Facts

Dates: 
May 10 - 31, 2018

Estimated Program Fee:
$2,000 + Tuition and Fees + Airfare

Courses:
AESC 3150, AESC 3160

Application Deadline:
February 15

    Apply Here      

During their stay in Toulouse, students experience first-hand food production and environmental stewardship, French culture, and European agriculture. Students will study a variety of topics at the Ècole Nationale Supèrieure Agronomiqe de Toulouse (ENSAT), a part of the National Polytechnic Institute of Toulouse. All of the courses are taught in English and students will learn basic “survival skills” during a French class at ENSAT.

Upon returning, students have gained knowledge and an appreciation for French culture, as well as a global view of agriculture that makes them more marketable to employers.

Students and faculty in the 2015 program showing their UGA pride in a local French greenhouse

Students and faculty in the 2015 program showing their UGA pride in a local French greenhouse

Dr. Victoria David stops to smell the roses during the Horticulture lecture and field trip

Dr. Victoria David stops to smell the roses during the Horticulture lecture and field trip

Take a behind the scenes tour of the Roquefort caves and learn about specialty cheese from the experts

Take a behind the scenes tour of the Roquefort caves and learn about specialty cheese from the experts

Students capture the beauty of these locally grown flowers

Students capture the beauty of these locally grown flowers

Elizabeth Umanah, Applied Biotechnology major, takes in all the beauty of French horticulture

Elizabeth Umanah, Applied Biotechnology major, takes in all the beauty of French horticulture

2015 program participants and faculty after enjoying a traditional French meal in Roquefort

2015 program participants and faculty after enjoying a traditional French meal in Roquefort

Visit the Roquefort caves, the only place in the world where Societe cheese is produced

Visit the Roquefort caves, the only place in the world where Societe cheese is produced

UGA students getting a complete tour of the Roquefort caves

UGA students getting a complete tour of the Roquefort caves

Thomas Barrow and Morgan Walker enjoying the view from outside the Roquefort caves

Thomas Barrow and Morgan Walker enjoying the view from outside the Roquefort caves

Students climb the hills in Roquefort, France for a tremendous view of the city

Students climb the hills in Roquefort, France for a tremendous view of the city

Courtney Jackson and Elizabeth Umanah learn about small-scale pork production, guided by a local swine producer

Courtney Jackson and Elizabeth Umanah learn about small-scale pork production, guided by a local swine producer

Daniel Moore, Poultry Science major, visits with a local swine producer to learn about French farming and processing procedures

Daniel Moore, Poultry Science major, visits with a local swine producer to learn about French farming and processing procedures

Toulouse, France

Toulouse, France

Dr. Christian Chervin, ENSAT University, leads students through a sensory analysis lab

Dr. Christian Chervin, ENSAT University, leads students through a sensory analysis lab

Students preparing to taste their first set of white, red and rose wine, as part of the Enology lecture at ENSAT University

Students preparing to taste their first set of white, red and rose wine, as part of the Enology lecture at ENSAT University

Dr. Mark Harrison, UGA Food Science Professor, works with Thomas Barrow to perform a sensory analysis experiment

Dr. Mark Harrison, UGA Food Science Professor, works with Thomas Barrow to perform a sensory analysis experiment

  • CAES Office of Academic Affairs
  • 102 Conner Hall
  • Athens, Georgia 30602
  • 706-542-1611

University of Georgia College of Agricultural and Environmental Sciences

The University of Georgia College of Agricultural and Environmental Sciences © 2015. All Rights Reserved.