India

Course Name

FD SC 499: Global perspectives on agriculture and food systems in India

Fall semester curriculum at University Park and travel component over fall break. The course will meet one hour per week during the fall semester. Day, time, location TBA.

Prerequisites: Permission of the instructor(s). Open to Food Science majors.

Travel Dates: Fall Break 2021

About the course

This course explores food production, distribution, and processing operations in India, while learning about the role agriculture is playing in this booming economy.

Student Based Learning Objectives

1. This course explores food production, distribution, and processing operations in India, focusing on fruits & vegetables, grape production/enology, and dairy operations.

2. Through lectures, the student will understand the key economic and cultural drivers of agricultural and food processing operations in India.

3. Through case studies, the students will learn about the role agriculture and food production and processing is playing in this booming economy.

4. Through a week-long study tour, the students will be exposed to agricultural, food processing & distribution operations in Hyderabad, India and surrounding metropolitan and rural areas.

5. Through a week-long international experience during the Thanksgiving break, the students will be exposed to culture and food habits of India.

6. Through report writing and group presentations, the student will learn cooperative and collaborative learning strategies and effective communication techniques.

Grading

Language skills development 25%

Homework/assignments 25%

Product development project 50%

Expenses

Estimated student cost is $3200 for airfare, visa, on-ground transportation, lodging, and meals.

Instructors

Swamy Anantheswaran, 305 R. A. Erickson Food Science Building

E-mail: swamy@psu.edu

Bhushan Jayarao, 111 Henning Building

E-mail: bmj3@psu.edu

If interested, please email Dr. Anantheswaran for additional details and application.