Short-Term Summer 2026 Programs
Short term study abroad summer courses are faculty-led and sponsored through individual departments within the College of Agriculture. They are designed so that students still have time to enroll in another summer session courses, participate in an internship, have a summer job, etc. Normally students earn three credits for the two to four week courses. Students pay a study abroad fee instead of Purdue summer tuition.
Heartland to heartland: agriculture in belgium, germany and THE NETHERLANDS
May 19-30, 2026- Credits: ANSC 49500 – 3 credits
- Estimated Cost: $4800 which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: James Krotz & Stacy Zuelly
- Callout: September 11, 2025 @ 6:00 pm in Creighton Hall 1042
Discover the heart of European agriculture, history, and innovation! This 12-day study abroad adventure takes you through Belgium, Germany, and the Netherlands—three countries rich in cultural heritage and agricultural leadership. Explore everything from Belgian draft horse farms and dairy operations to cutting-edge facilities like the Netherlands Plant Eco-Phenotyping Center and CLAAS Technoparc. Along the way, enjoy chocolate-making workshops, vineyard tastings, and a tour of the iconic Aalsmeer Flower Auction. Walk the historic streets of Brussels, Cologne, and Amsterdam, and visit meaningful sites like the Arnhem WWII battlefield. You’ll gain firsthand insight into global agricultural systems while experiencing some of Europe’s most vibrant cities. Whether you're passionate about animal science, sustainable farming, or international perspectives, this program is packed with hands-on learning and unforgettable moments. Join us and see how agriculture connects communities across borders.
In The English Landscape
May 12-25, 2026- Credits: HORT 450 or LA 450 or HIST 450 - 3 credits
- Cost: includes housing, some meals, admission fees, medical insurance, 3 credits, transportation in country. Airfare is not included.
- Leaders: Sean Rotar &
- Callout: TBA
Explore England like never before—through its stunning landscapes! From iconic gardens and royal parks to charming countryside and bustling city spaces, you’ll see how the English landscape tells the story of history, culture, and daily life. Walk through spaces that blend beauty and function, discover plants you won’t find back home, and experience a country that treasures its green spaces. This is your chance to live and learn in England while seeing how landscapes shape the way people work, play, and connect.
FERMENTATION, DIET, ANd CULTURE IN THE AEGEAN WORLD
May 15-June 6, 2026- Credits: FS 49100 – 3 credits
- Cost: which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: Steve Lindemann & Allison Wells
- Callout: September 22, 2025 @ 4 pm on Teams
Long wars of conquest ultimately decided by technology. Revolution and independence from a multi-ethnic empire. A spice so rare it saved entire villages from destruction. Come explore with us two Aegean cultures in a thousand-year conflict but united around the dinner table - Greece and Turkey. We will investigate the strong similarities and stark differences among these cultures, understanding how their shared history shapes the way they practice agriculture next door to one another - and, chiefly, how they use microbial fermentation to preserve food and shape their cuisine. This course will contain equal parts food, fermentation, and health and history, society, and culture, with the overall goal of understanding the commonalities and distinctions in the Greek and Turkish worldviews and how they manifest in agriculture. Students will explore the western coast of Turkey, Izmir and Istanbul, and the Greek islands sitting just a handful of miles the Turkish coast, Chios and Samos, with night-and-day differences in their history of interactions with the Ottoman Empire; this makes them the perfect place to observe both cultures in their close and dynamic interaction.
AGRICULTURE & NATURAL RESOURCES in ICElAND
May 10-20, 2026- Credits: AGR 49300 or AGEC 49800 or NRES 49800 – 3 credits
- Cost: which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: Christine Wilson & Christie Shee
- Callout: September 15, 2025 at 5:30 pm in PFEN 241
Discover the land of fire and ice while exploring how farmers, communities, and innovators adapt to one of the world’s most extreme environments. On this 10-day program, you’ll travel across volcanic landscapes, coastal fishing villages, glaciers, and fertile valleys while learning firsthand about sustainable farming, aquaculture, and resource use. Through farm stays, hands-on field visits, and conversations with local experts, you’ll see how Iceland balances tradition with cutting-edge innovation in food and agriculture. Beyond academics, you’ll soak in geothermal pools, visit puffin habitats, and experience the culture and resilience of rural Icelandic life.
The Role of HorSES in IRISH CULTURe & Society
May 10-27, 2026- Credits: ANSC 49500 & ASEC 49100 – 3 credits
- Cost: which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: Colleen Brady & Keri Blair
- Callout: September 22, 2025 @ 4:00 pm in Lilly G-458
Callout
Explore the heart of Ireland through agriculture, horses, and history! This immersive study abroad program takes you across stunning landscapes—from the rolling hills of County Mayo to the rugged Dingle Peninsula. Tour world-renowned equine facilities like Coolmore Stud, the Irish National Stud, and university equine programs. Visit innovative farms, the College of Agriculture, Food and Rural Enterprise (CAFRE), and gain insights into rural life and sustainability in Ireland. Along the way, you'll hike in Wild Nephin National Park, ferry to the Aran Islands, and stand atop the Cliffs of Moher. Cultural highlights include a walking tour in Derry, a traditional jaunting car ride in Killarney, and time to explore vibrant cities like Galway, Kilkenny, and Dublin. Whether you're passionate about agriculture, natural resources, or Ireland’s rich heritage, this program offers unforgettable hands-on learning and cultural discovery.
A TASTE OF SOUTHERN ITALY: PRODUCTION, PREPaRATION, Marketing
May 11-22, 2026- Credits: AGEC 49800 – 3 credits
- Cost for 2025: $6100 includes airfare, some meals, accommodation, in-country transportation, activities, 3 credits and international medical insurance.
- Leaders: Andy Oppy & Beth Byrd
- Callout: October 1, 2025 @ 6:30 pm in Krannert G-12
Heartland to heartland: agriculture in belgium, germany and THE NETHERLANDS
- May 19-30, 2026
- Credits: ANSC 49500 – 3 credits
- Estimated Cost: $4800 which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: James Krotz & Stacy Zuelly
- Callout: September 11, 2025 @ 6:00 pm in Creighton Hall 1042
Discover the heart of European agriculture, history, and innovation! This 12-day study abroad adventure takes you through Belgium, Germany, and the Netherlands—three countries rich in cultural heritage and agricultural leadership. Explore everything from Belgian draft horse farms and dairy operations to cutting-edge facilities like the Netherlands Plant Eco-Phenotyping Center and CLAAS Technoparc. Along the way, enjoy chocolate-making workshops, vineyard tastings, and a tour of the iconic Aalsmeer Flower Auction. Walk the historic streets of Brussels, Cologne, and Amsterdam, and visit meaningful sites like the Arnhem WWII battlefield. You’ll gain firsthand insight into global agricultural systems while experiencing some of Europe’s most vibrant cities. Whether you're passionate about animal science, sustainable farming, or international perspectives, this program is packed with hands-on learning and unforgettable moments. Join us and see how agriculture connects communities across borders.
In The English Landscape
- May 12-25, 2026
- Credits: HORT 450 or LA 450 or HIST 450 - 3 credits
- Cost: includes housing, some meals, admission fees, medical insurance, 3 credits, transportation in country. Airfare is not included.
- Leaders: Sean Rotar &
- Callout: TBA
Explore England like never before—through its stunning landscapes! From iconic gardens and royal parks to charming countryside and bustling city spaces, you’ll see how the English landscape tells the story of history, culture, and daily life. Walk through spaces that blend beauty and function, discover plants you won’t find back home, and experience a country that treasures its green spaces. This is your chance to live and learn in England while seeing how landscapes shape the way people work, play, and connect.
FERMENTATION, DIET, ANd CULTURE IN THE AEGEAN WORLD
- May 15-June 6, 2026
- Credits: FS 49100 – 3 credits
- Cost: which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: Steve Lindemann & Allison Wells
- Callout: September 22, 2025 @ 4 pm on Teams
Long wars of conquest ultimately decided by technology. Revolution and independence from a multi-ethnic empire. A spice so rare it saved entire villages from destruction. Come explore with us two Aegean cultures in a thousand-year conflict but united around the dinner table - Greece and Turkey. We will investigate the strong similarities and stark differences among these cultures, understanding how their shared history shapes the way they practice agriculture next door to one another - and, chiefly, how they use microbial fermentation to preserve food and shape their cuisine. This course will contain equal parts food, fermentation, and health and history, society, and culture, with the overall goal of understanding the commonalities and distinctions in the Greek and Turkish worldviews and how they manifest in agriculture. Students will explore the western coast of Turkey, Izmir and Istanbul, and the Greek islands sitting just a handful of miles the Turkish coast, Chios and Samos, with night-and-day differences in their history of interactions with the Ottoman Empire; this makes them the perfect place to observe both cultures in their close and dynamic interaction.
AGRICULTURE & NATURAL RESOURCES in ICElAND
- May 10-20, 2026
- Credits: AGR 49300 or AGEC 49800 or NRES 49800 – 3 credits
- Cost: which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: Christine Wilson & Christie Shee
- Callout: September 15, 2025 at 5:30 pm in PFEN 241
Discover the land of fire and ice while exploring how farmers, communities, and innovators adapt to one of the world’s most extreme environments. On this 10-day program, you’ll travel across volcanic landscapes, coastal fishing villages, glaciers, and fertile valleys while learning firsthand about sustainable farming, aquaculture, and resource use. Through farm stays, hands-on field visits, and conversations with local experts, you’ll see how Iceland balances tradition with cutting-edge innovation in food and agriculture. Beyond academics, you’ll soak in geothermal pools, visit puffin habitats, and experience the culture and resilience of rural Icelandic life.
The Role of HorSES in IRISH CULTURe & Society
- May 10-27, 2026
- Credits: ANSC 49500 & ASEC 49100 – 3 credits
- Cost: which includes accommodation, admission fees, transportation in countries, 3 credits, international medical insurance, some meals. It does not include airfare, some meals, personal expenses or souvenirs.
- Leaders: Colleen Brady & Keri Blair
- Callout: September 22, 2025 @ 4:00 pm in Lilly G-458
Callout
Explore the heart of Ireland through agriculture, horses, and history! This immersive study abroad program takes you across stunning landscapes—from the rolling hills of County Mayo to the rugged Dingle Peninsula. Tour world-renowned equine facilities like Coolmore Stud, the Irish National Stud, and university equine programs. Visit innovative farms, the College of Agriculture, Food and Rural Enterprise (CAFRE), and gain insights into rural life and sustainability in Ireland. Along the way, you'll hike in Wild Nephin National Park, ferry to the Aran Islands, and stand atop the Cliffs of Moher. Cultural highlights include a walking tour in Derry, a traditional jaunting car ride in Killarney, and time to explore vibrant cities like Galway, Kilkenny, and Dublin. Whether you're passionate about agriculture, natural resources, or Ireland’s rich heritage, this program offers unforgettable hands-on learning and cultural discovery.
A TASTE OF SOUTHERN ITALY: PRODUCTION, PREPaRATION, Marketing
- May 11-22, 2026
- Credits: AGEC 49800 – 3 credits
- Cost for 2025: $6100 includes airfare, some meals, accommodation, in-country transportation, activities, 3 credits and international medical insurance.
- Leaders: Andy Oppy & Beth Byrd
- Callout: October 1, 2025 @ 6:30 pm in Krannert G-12
FERMENTATION, FOOD & CUlture in JAPAN
APPLY ONLINE
July 3-14, 2026- Credits: FS 49100 – 3 credits
- Cost for 2025: $4400 includes activities, accommodation, in-country transportation, 3 credits, medical insurance & some meals. Airfare not included.
- Leaders: Patrick Tiffany and
- Callout: September 3, 2025 @ 5:00 pm in NLSN 2220
Japan has a rich tradition of fermentation techniques with a vibrant food culture. Miso, natto, soy sauce, tsukemono and sake are some fermentation products savored in Japan. Taste some of Japan’s best culinary cuisines. Take a cooking class to learn the methods and ingredients firsthand. Experience a ritualistic tea ceremony emphasizing mindfulness and harmony. Explore the unique and dynamic culture.
Kenya: COFFEE, TEA AND ME
APPLY ONLINE
May 19-31, 2026- Credits: BTNY 43100 – 3 credits
- Estimated Cost: $3600 which includes airfare, accommodation, admission fees, transportation in country, 3 credits, international medical insurance, some meals. It does not include some meals, yellow fever vaccination, visa, personal expenses or souvenirs.
- Leader: Jeneen Fields &
- Callout: September 17, 2025 at 5:30 pm in Lilly 1-436
This course is an examination of agricultural production (plants and animal) and renewable resources topics with emphasis on comparing issues in East Africa with the United States with an emphasis on agricultural innovation and sustainability.
Students will explore agriculture and other STEM areas across Kenya. Flower, coffee, tea production, hydroponics, vegetable breeding, dairy production, safari and nature preserves.
Course Objectives / Outcomes:
Gain an appreciation for global agricultural production (plant and animal), food security, and sustainability
Gain a global perspective and cultural competency by interacting with other culture
Life skill development in leadership, problem solving, adaptability and independence
Processes, Sustainability, Entrepreneurship in the Agri-Food Industry
May 10-23, 2026- Credits: ABE 49500 or FS 49100 – 3 credits
- Estimated Cost: $4500 which includes international medical insurance, housing, all meals, admission fees, weekend trip, transportation in country and 3 credits. It does not include airfare, personal expenses or souvenirs.
- Leader: Teresa Carvajal & Fernanda San Martin-Gonzalez
- Callout: October 7, 2025 @ 5:30 pm in ABE 1001
Discover how Spanish agrifood entrepreneur companies operate and explore the influence of food properties and processing on product performance. Participants immerse themselves in the Mediterranean culture and lifestyle, experiencing life as the locals do—visiting workplaces, shopping, dining, relaxing, and exploring the most fascinating spots in Valencia.
This unique faculty-led global experience consists of a 15-day three-unit course. It’s designed to familiarize students with entrepreneurial agrifood operations and demonstrate how successful product performance is achieved through technical concepts, environmental surveillance and continuous innovation for sustainability.
Includes visits to various agricultural fields and industries to observe processes and environmental conditions involved in the handling and production of food. Students are encouraged to connect current agrifood activities with their respective courses, i.e. technical and non-technical concepts.
SWEDEN: INTERNATIONAL NATURAL RESOURCES
APPLY ONLINE
June 22-July 12, 2026- Credits: FNR 46000 – 3 credits
- Cost in 2025: $4440 which includes international medical insurance, housing, admission fees, transportation in country and 3 credits. It does not include meals, airfare, personal expenses or souvenirs.
- Leaders: Dr. Tomas Hook & Dr. Douglass Jacobs
- Callout:
In this course, we examine natural resources broadly defined, including fisheries, forestry, wildlife, agriculture, mining, outdoor recreation, and urban sustainability. During three weeks we discover and document examples where sustainability of resource use matters. The course explores the effect of terrain, marine dynamics, climate, vegetation, social structures and technologies on natural resource use. The course is a collaboration of Purdue University, North Carolina State University and SLU (Swedish University of Agricultural Sciences).
Food & Culture of Thailand
May 12-27, 2026- Credits: FS 49100 – 3 credits
- Estimated Cost: $4300 includes activities, in-country transportation, accommodation & some meals. Airfare not included.
- Leaders: Kristin Whitney & Amanda Deering
- Callout: September 18, 2025 at 5:30 pm in Nelson Hall 1215
FERMENTATION, FOOD & CUlture in JAPAN
APPLY ONLINE- July 3-14, 2026
- Credits: FS 49100 – 3 credits
- Cost for 2025: $4400 includes activities, accommodation, in-country transportation, 3 credits, medical insurance & some meals. Airfare not included.
- Leaders: Patrick Tiffany and
- Callout: September 3, 2025 @ 5:00 pm in NLSN 2220
Japan has a rich tradition of fermentation techniques with a vibrant food culture. Miso, natto, soy sauce, tsukemono and sake are some fermentation products savored in Japan. Taste some of Japan’s best culinary cuisines. Take a cooking class to learn the methods and ingredients firsthand. Experience a ritualistic tea ceremony emphasizing mindfulness and harmony. Explore the unique and dynamic culture.
Kenya: COFFEE, TEA AND ME
APPLY ONLINE- May 19-31, 2026
- Credits: BTNY 43100 – 3 credits
- Estimated Cost: $3600 which includes airfare, accommodation, admission fees, transportation in country, 3 credits, international medical insurance, some meals. It does not include some meals, yellow fever vaccination, visa, personal expenses or souvenirs.
- Leader: Jeneen Fields &
- Callout: September 17, 2025 at 5:30 pm in Lilly 1-436
This course is an examination of agricultural production (plants and animal) and renewable resources topics with emphasis on comparing issues in East Africa with the United States with an emphasis on agricultural innovation and sustainability.
Students will explore agriculture and other STEM areas across Kenya. Flower, coffee, tea production, hydroponics, vegetable breeding, dairy production, safari and nature preserves.
Course Objectives / Outcomes:
Gain an appreciation for global agricultural production (plant and animal), food security, and sustainability
Gain a global perspective and cultural competency by interacting with other culture
Life skill development in leadership, problem solving, adaptability and independence
Processes, Sustainability, Entrepreneurship in the Agri-Food Industry
- May 10-23, 2026
- Credits: ABE 49500 or FS 49100 – 3 credits
- Estimated Cost: $4500 which includes international medical insurance, housing, all meals, admission fees, weekend trip, transportation in country and 3 credits. It does not include airfare, personal expenses or souvenirs.
- Leader: Teresa Carvajal & Fernanda San Martin-Gonzalez
- Callout: October 7, 2025 @ 5:30 pm in ABE 1001
Discover how Spanish agrifood entrepreneur companies operate and explore the influence of food properties and processing on product performance. Participants immerse themselves in the Mediterranean culture and lifestyle, experiencing life as the locals do—visiting workplaces, shopping, dining, relaxing, and exploring the most fascinating spots in Valencia.
This unique faculty-led global experience consists of a 15-day three-unit course. It’s designed to familiarize students with entrepreneurial agrifood operations and demonstrate how successful product performance is achieved through technical concepts, environmental surveillance and continuous innovation for sustainability.
Includes visits to various agricultural fields and industries to observe processes and environmental conditions involved in the handling and production of food. Students are encouraged to connect current agrifood activities with their respective courses, i.e. technical and non-technical concepts.
SWEDEN: INTERNATIONAL NATURAL RESOURCES
APPLY ONLINE- June 22-July 12, 2026
- Credits: FNR 46000 – 3 credits
- Cost in 2025: $4440 which includes international medical insurance, housing, admission fees, transportation in country and 3 credits. It does not include meals, airfare, personal expenses or souvenirs.
- Leaders: Dr. Tomas Hook & Dr. Douglass Jacobs
- Callout:
In this course, we examine natural resources broadly defined, including fisheries, forestry, wildlife, agriculture, mining, outdoor recreation, and urban sustainability. During three weeks we discover and document examples where sustainability of resource use matters. The course explores the effect of terrain, marine dynamics, climate, vegetation, social structures and technologies on natural resource use. The course is a collaboration of Purdue University, North Carolina State University and SLU (Swedish University of Agricultural Sciences).
Food & Culture of Thailand
- May 12-27, 2026
- Credits: FS 49100 – 3 credits
- Estimated Cost: $4300 includes activities, in-country transportation, accommodation & some meals. Airfare not included.
- Leaders: Kristin Whitney & Amanda Deering
- Callout: September 18, 2025 at 5:30 pm in Nelson Hall 1215