Hartwick college

This course incorporates biology and economics, emphasizing their reliance upon one another while applying principles from both fields to a shared human activity— food production, distribution, and consumption. Participants will learn about the microbes used to make cheese and yogurt and the biological and economic challenges of managing this at an industrial scale. Students will have numerous opportunities for experiential learning, including laboratory investigations of living microbes and interactive economic models. Two 4-day excursions to small and large-scale cheese and yogurt manufacturers in Ithaca, NY and the Central Region of Vermont, followed by a student-led presentation and sampling of NY and VT cheese and yogurt products upon their return, will cap this unique course.

Course: BIOL 150/ECON 150
Location: Ithaca, NY and Central Region, VT
Prerequisite: None
Instructor: Mary Allen (Biology) and Carlena Ficano (Economics)
Curricular Requirement: EL
Cost: $600
Length of program: J Term with 7 days off campus
Meals: Meals are included

Prices listed on the off-campus J Term Web site are ESTIMATES. If there are factors such as fluctuations in currency exchange rates, fuel prices, etc. that affect the final cost of a program, a fee adjustment will be announced October 10, 2011.