Study Abroad | Short-Term Summer 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.

TASTE OF EUROPE: VIENNA TO VENICE

May 12-23, 2025
Credits: AGEC 49800 – 3 credits
Estimated Cost: $6100 includes airfare, some meals, accommodation, in-country transportation, activities, 3 credits and international medical insurance.
Leaders: Andy Oppy & Todd Kuethe
Callout: September 18, 2024 @ 5:30 pm in KRAN 661

Experience the stunning Alpine mountains and the rich natural landscapes of the Adriatic sea as you travel from Vienna Austria to Venice Italy. Taste the unique flavors of the region through the lens of tradition and modern approaches to sustainability, including a farm near the picturesque lake Bled in Slovenia, an organic winery in Italy, and a pastry cooking class in Austria. Get a taste of many of the historic attractions in the region, including a railway ride through a cave and a tour of a Medieval fortress. Enjoy guided learning, cultural engagement, and independent exploration experiences.

Human ANimal Interaction

May 12-20, 2025
Credits: ANSC 49500 - 3 credits
Estimated Cost: $4600 includes housing, some meals, admission fees, transportation in country. Airfare is not included.
Leaders: Ashley York & Alan Mathew
Callout: September 26, 2024 @ 5:30 pm in CRTN 2052

In Chile, human-animal interactions are diverse and reflect the country's rich cultural and ecological tapestry. In rural areas, especially in Patagonia, cattle and sheep farming is prevalent. On Chiloé Island, located off the coast of southern Chile, you can find a special penguin species: the Humboldt penguin. Chiloé is known for its rich biodiversity, and the island's coastal areas provide a suitable habitat for these penguins. Alpacas and llamas are native to the Andean regions and are found in northern Chile, particularly in the high-altitude areas of the Andes. Alpacas are mainly bred for their wool, which is used to make high-quality textiles. Llamas have been used as pack animals and for their wool. Chile is home to several endangered species. The country has numerous protected areas, such as the Valdivian National Park, which help preserve Chile’s unique biodiversity. Chile has several zoos and aquariums, such as the Buin Zoo, which aim to educate the public about wildlife and conservation issues. Human-animal interactions in Chile are shaped by a combination of traditional practices, economic activities, conservation efforts, and urban dynamics. The country’s diverse environments and cultures contribute to a rich and varied relationship between people and animals.

ALPINE ADVENTURES IN AGRICULTURE

May 12-23, 2025
Credits: ANSC 49500 or AGEC 49800 – 3 credits
Cost for 2024: $5600 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: Chrissie Strong & Stacy Zuelly
Callout: September 19, 2024 @ 6:30 pm in CRTN 1042

This is a unique opportunity to explore the agricultural practices and traditions of Switzerland and Germany, specifically focusing on alpine regions. Through a combination of field trips, guest lectures, and hands-on experiences, students will gain a comprehensive understanding of the agricultural systems, sustainability practices, and cultural significance of alpine agriculture in these countries.

Fermentation, diet & Culture in the Aegean World

May 12 - June 2, 2025
Credits: FS 49100 – 3 credits
Cost:
Leaders: Dr. Stephen Lindemann
Callout: September 23, 2024 at 6:00 pm in NLSN 1215

Students will understand the variety of fermentation processes in the Mediterranean world and how they intersect with the Mediterranean diet and culture as well as health. We will compare and contrast the fermentation products common in Greek and Turkish cultures and how they relate to the diet, history and sociology, both ancient and modern. We will also examine other diverse Mediterranean agriculture topics. Chios is the best place to site this program, as it is sits at easy interface of these two cultures, being just 4 miles off the Turkish coast but Greek in culture, but also accessible to Turkey with a very short ferry ride. In addition, Chios is the center of masticha production globally, a spice that altered this island's - and, to an extent, the Ottoman Empire's - history.

FERMENTATION, FOOD & CUlture in JAPAN

July 3-14, 2025
Credits: FS 49100 – 3 credits
Cost: $4300 includes activities, accommodation, in-country transportation & some meals. Airfare not included.
Leaders: Patrick Tiffany and Fernanda San Martin-Gonzalez
Callout: August 29, 2024 at 4:00 pm in NLSN 2187

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

May 19-30, 2025
Credits: BTNY – 3 credits
Cost in 2024: $3500 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 Fi elds
Callout: November 6, 2024 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

TASTE OF EUROPE: VIENNA TO VENICE

May 12-23, 2025
Credits: AGEC 49800 – 3 credits
Estimated Cost: $6100 includes airfare, some meals, accommodation, in-country transportation, activities, 3 credits and international medical insurance.
Leaders: Andy Oppy & Todd Kuethe
Callout: September 18, 2024 @ 5:30 pm in KRAN 661

Experience the stunning Alpine mountains and the rich natural landscapes of the Adriatic sea as you travel from Vienna Austria to Venice Italy. Taste the unique flavors of the region through the lens of tradition and modern approaches to sustainability, including a farm near the picturesque lake Bled in Slovenia, an organic winery in Italy, and a pastry cooking class in Austria. Get a taste of many of the historic attractions in the region, including a railway ride through a cave and a tour of a Medieval fortress. Enjoy guided learning, cultural engagement, and independent exploration experiences.

Human ANimal Interaction

May 12-20, 2025
Credits: ANSC 49500 - 3 credits
Estimated Cost: $4600 includes housing, some meals, admission fees, transportation in country. Airfare is not included.
Leaders: Ashley York & Alan Mathew
Callout: September 26, 2024 @ 5:30 pm in CRTN 2052

In Chile, human-animal interactions are diverse and reflect the country's rich cultural and ecological tapestry. In rural areas, especially in Patagonia, cattle and sheep farming is prevalent. On Chiloé Island, located off the coast of southern Chile, you can find a special penguin species: the Humboldt penguin. Chiloé is known for its rich biodiversity, and the island's coastal areas provide a suitable habitat for these penguins. Alpacas and llamas are native to the Andean regions and are found in northern Chile, particularly in the high-altitude areas of the Andes. Alpacas are mainly bred for their wool, which is used to make high-quality textiles. Llamas have been used as pack animals and for their wool. Chile is home to several endangered species. The country has numerous protected areas, such as the Valdivian National Park, which help preserve Chile’s unique biodiversity. Chile has several zoos and aquariums, such as the Buin Zoo, which aim to educate the public about wildlife and conservation issues. Human-animal interactions in Chile are shaped by a combination of traditional practices, economic activities, conservation efforts, and urban dynamics. The country’s diverse environments and cultures contribute to a rich and varied relationship between people and animals.

ALPINE ADVENTURES IN AGRICULTURE

May 12-23, 2025
Credits: ANSC 49500 or AGEC 49800 – 3 credits
Cost for 2024: $5600 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: Chrissie Strong & Stacy Zuelly
Callout: September 19, 2024 @ 6:30 pm in CRTN 1042

This is a unique opportunity to explore the agricultural practices and traditions of Switzerland and Germany, specifically focusing on alpine regions. Through a combination of field trips, guest lectures, and hands-on experiences, students will gain a comprehensive understanding of the agricultural systems, sustainability practices, and cultural significance of alpine agriculture in these countries.

Fermentation, diet & Culture in the Aegean World

May 12 - June 2, 2025
Credits: FS 49100 – 3 credits
Cost:
Leaders: Dr. Stephen Lindemann
Callout: September 23, 2024 at 6:00 pm in NLSN 1215

Students will understand the variety of fermentation processes in the Mediterranean world and how they intersect with the Mediterranean diet and culture as well as health. We will compare and contrast the fermentation products common in Greek and Turkish cultures and how they relate to the diet, history and sociology, both ancient and modern. We will also examine other diverse Mediterranean agriculture topics. Chios is the best place to site this program, as it is sits at easy interface of these two cultures, being just 4 miles off the Turkish coast but Greek in culture, but also accessible to Turkey with a very short ferry ride. In addition, Chios is the center of masticha production globally, a spice that altered this island's - and, to an extent, the Ottoman Empire's - history.

FERMENTATION, FOOD & CUlture in JAPAN

July 3-14, 2025
Credits: FS 49100 – 3 credits
Cost: $4300 includes activities, accommodation, in-country transportation & some meals. Airfare not included.
Leaders: Patrick Tiffany and Fernanda San Martin-Gonzalez
Callout: August 29, 2024 at 4:00 pm in NLSN 2187

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

May 19-30, 2025
Credits: BTNY – 3 credits
Cost in 2024: $3500 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 Fi elds
Callout: November 6, 2024 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

AGRICULTURE IN NEW ZEALAND

May 27-June 12, 2025
Credits: AGR 49300 – 3 credits
Cost in 2024: $4600 which includes international medical insurance, housing, some meals, admission fees, transportation in country and 3 credits. It does not include some meals, airfare, personal expenses or souvenirs.
Leader: Peter Hirst & Diane Wang
Callout: September 9, 2024 at 5:00 pm in Horticulture 222

This faculty-led 15-day study tour will take students through the North Island of New Zealand. We will survey and learn about New Zealand’s natural beauty, culture and agriculture. We will view and discuss a wide range of topics including sustainable horticultural and agricultural production, environmental conservation, Maori culture, farmer’s markets and of course Hobbiton. Agriculture in New Zealand is incredibly diverse and we will be seeing vegetables, dairy, avocados, kiwifruit, vineyards, apples, honey, sheep, beef, and well as value-added production at a winery and craft brewery. We’ll explore natural and agricultural landscapes, learning about the unique wildlife and connecting it all to the rich geographical, historical and cultural heritage of this incredible country. Students with an interest in agriculture, environmental stewardship, natural resources and renewable energy, and how culture is entwined through all these activities, will benefit from this unique and rewarding study travel experience.

Community education & Engagement methods in Transylvania

May 11-27, 2025
Credits: ASEC 43110 – 3 credits
Cost: $3500 includes housing, some meals, admission fees, transportation in-country. Airfare is not included.
Leader: Dr. Mark Russell & Dr. Sarah LaRose & Dr. Kara Salazar
Callout: September 18, 2024 @ 5:30 pm in Lilly 3215
- & October 3, 2024 @ 5:30 pm in Lilly 3215
- & October 15, 2024 @ 5:30 pm in KRAN 680

The course purpose is to strengthen learning, literacy, and life skills of Purdue students through beneficial engagement which improves lives and livelihoods of rural communities in Romania. Using established partner relationships, students will work with international partners to address identified challenges to learn the principles of extension methodology and sustainable community development by integrating their discipline knowledge and technical skills from previous courses. Through service-learning experiences students will also learn the intercultural communication, market analysis, project design and planning, business planning and business ventures, and cultural factors affecting community food security while they work in bi-national teams.

Processes, Sustainability, Entrepreneurship in the Agri-Food Industry

May 10-29, 2025
Credits: ABE 49500 or FS 49100 – 3 credits
Cost in 2024: $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: September 9, 2024 at 5:30 pm in ABE 1164

Discover how Spanish agrifood entrepreneur companies operate and explore the influence of food properties and processing on product performance. Participants will 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 faculty-led global experience program consists of a 15-day three-unit course. This unique opportunity is designed to familiarize students with the operations of entrepreneurial agrifood companies in Spain and to demonstrate how product performance is achieved through technical concepts, environmental surveillance and embracing continuous innovation for sustainability keeping in mind work-life balance and the intersection with global health. The course 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.

The primary objective of the visit to Valencia is to bridge diverse disciplines, including economic, technical, cultural, and social aspects, which are vital to the manufacturing field and essential for a successful startup or professional development. The program aims to help students connect various pieces of information to control behavior, make predictions, engage with technology, and manipulate systems for desired outcomes at different levels. Additionally, it provides an opportunity to compare and apply these insights to practices in the U.S.

This unique learning experience is designed to foster creativity, critical thinking, and the practical application of knowledge, encouraging students to consider the impact of their learning on future decision-making as professionals.

This two-week international course in Valencia, Spain, is intended to enhance technical and intercultural skills. As a newly offered program, it will run Monday to Friday from 9:00 AM to 4:00 PM, unless specified otherwise. The schedule includes lectures from 9:00 AM to 10:30 AM, followed by visits to various industrial and cultural sites from 11:00 AM to 1:30 PM, with meals at 2:00 PM. The program will take place at the Universitat Politècnica de València (UPV), Spain's top-ranked technical university and one of the best in the world.

SWEDEN & Finland: INTERNATIONAL NATURAL RESOURCES

June 16-July 4, 2025
Credits: FNR 46000 – 3 credits
Cost in 2024: $3800 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: November TBD (email thook@purdue.edu to be added to info list)

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 & Cambodia

May 12-29, 2025
Credits: FS 49100 – 3 credits
Cost: $4200 includes activities, in-country transportation, accommodation & some meals. Airfare not included.
Leader: Mike Caffee
Callout: August 28, 2024 at 6:00 pm in Nelson 1195

Immerse yourself in Southeast Asian culture, history and food. Indulge in street food, curries, rice, soups, noodles, stews and desserts. Tour food markets, Chiang Mai Old City, Ankor Wat Temple, Tha Phae Gate, Elephant World Sanctuary and Wat Arun. Fly between Bangkok to Chaing Mai to Siem Reap. Cook traditional Thai food. Experience a rice farm, silkworm farm, coffee village and organic farm. Explore a blend of urban and rural adventures in Thailand and Cambodia.

AGRICULTURE IN NEW ZEALAND

May 27-June 12, 2025
Credits: AGR 49300 – 3 credits
Cost in 2024: $4600 which includes international medical insurance, housing, some meals, admission fees, transportation in country and 3 credits. It does not include some meals, airfare, personal expenses or souvenirs.
Leader: Peter Hirst & Diane Wang
Callout: September 9, 2024 at 5:00 pm in Horticulture 222

This faculty-led 15-day study tour will take students through the North Island of New Zealand. We will survey and learn about New Zealand’s natural beauty, culture and agriculture. We will view and discuss a wide range of topics including sustainable horticultural and agricultural production, environmental conservation, Maori culture, farmer’s markets and of course Hobbiton. Agriculture in New Zealand is incredibly diverse and we will be seeing vegetables, dairy, avocados, kiwifruit, vineyards, apples, honey, sheep, beef, and well as value-added production at a winery and craft brewery. We’ll explore natural and agricultural landscapes, learning about the unique wildlife and connecting it all to the rich geographical, historical and cultural heritage of this incredible country. Students with an interest in agriculture, environmental stewardship, natural resources and renewable energy, and how culture is entwined through all these activities, will benefit from this unique and rewarding study travel experience.

Community education & Engagement methods in Transylvania

May 11-27, 2025
Credits: ASEC 43110 – 3 credits
Cost: $3500 includes housing, some meals, admission fees, transportation in-country. Airfare is not included.
Leader: Dr. Mark Russell & Dr. Sarah LaRose & Dr. Kara Salazar
Callout: September 18, 2024 @ 5:30 pm in Lilly 3215
- & October 3, 2024 @ 5:30 pm in Lilly 3215
- & October 15, 2024 @ 5:30 pm in KRAN 680

The course purpose is to strengthen learning, literacy, and life skills of Purdue students through beneficial engagement which improves lives and livelihoods of rural communities in Romania. Using established partner relationships, students will work with international partners to address identified challenges to learn the principles of extension methodology and sustainable community development by integrating their discipline knowledge and technical skills from previous courses. Through service-learning experiences students will also learn the intercultural communication, market analysis, project design and planning, business planning and business ventures, and cultural factors affecting community food security while they work in bi-national teams.

Processes, Sustainability, Entrepreneurship in the Agri-Food Industry

May 10-29, 2025
Credits: ABE 49500 or FS 49100 – 3 credits
Cost in 2024: $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: September 9, 2024 at 5:30 pm in ABE 1164

Discover how Spanish agrifood entrepreneur companies operate and explore the influence of food properties and processing on product performance. Participants will 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 faculty-led global experience program consists of a 15-day three-unit course. This unique opportunity is designed to familiarize students with the operations of entrepreneurial agrifood companies in Spain and to demonstrate how product performance is achieved through technical concepts, environmental surveillance and embracing continuous innovation for sustainability keeping in mind work-life balance and the intersection with global health. The course 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.

The primary objective of the visit to Valencia is to bridge diverse disciplines, including economic, technical, cultural, and social aspects, which are vital to the manufacturing field and essential for a successful startup or professional development. The program aims to help students connect various pieces of information to control behavior, make predictions, engage with technology, and manipulate systems for desired outcomes at different levels. Additionally, it provides an opportunity to compare and apply these insights to practices in the U.S.

This unique learning experience is designed to foster creativity, critical thinking, and the practical application of knowledge, encouraging students to consider the impact of their learning on future decision-making as professionals.

This two-week international course in Valencia, Spain, is intended to enhance technical and intercultural skills. As a newly offered program, it will run Monday to Friday from 9:00 AM to 4:00 PM, unless specified otherwise. The schedule includes lectures from 9:00 AM to 10:30 AM, followed by visits to various industrial and cultural sites from 11:00 AM to 1:30 PM, with meals at 2:00 PM. The program will take place at the Universitat Politècnica de València (UPV), Spain's top-ranked technical university and one of the best in the world.

SWEDEN & Finland: INTERNATIONAL NATURAL RESOURCES

June 16-July 4, 2025
Credits: FNR 46000 – 3 credits
Cost in 2024: $3800 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: November TBD (email thook@purdue.edu to be added to info list)

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 & Cambodia

May 12-29, 2025
Credits: FS 49100 – 3 credits
Cost: $4200 includes activities, in-country transportation, accommodation & some meals. Airfare not included.
Leader: Mike Caffee
Callout: August 28, 2024 at 6:00 pm in Nelson 1195

Immerse yourself in Southeast Asian culture, history and food. Indulge in street food, curries, rice, soups, noodles, stews and desserts. Tour food markets, Chiang Mai Old City, Ankor Wat Temple, Tha Phae Gate, Elephant World Sanctuary and Wat Arun. Fly between Bangkok to Chaing Mai to Siem Reap. Cook traditional Thai food. Experience a rice farm, silkworm farm, coffee village and organic farm. Explore a blend of urban and rural adventures in Thailand and Cambodia.

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