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ESA Angers International Food, Culture & Agriculture

A blue building with the letters "ESA" sits behind a field of flowers and bushes.

France, Angers

This summer program is offered by the College of Agricultural and Life Science (CALS) in partnership with IAP. 

Spend four weeks in the summer learning about sustainable and local food systems, agriculture, and French food culture alongside students from other U.S. and Canadian universities! ESA Angers, one of France’s top agricultural universities, has been offering its summer program to students from their international network of partners for over 35 years.

France is famous worldwide for its food culture and cuisine, and its different regions are known for their local specialty products – including cheeses, pastries, meat products, wines, and alcohols, many of which have “protected designation of origin (PDO)” status within France and the larger European Commission. ESA Anger’s summer program “Value Chains of a Terroir-Driven Food System” explores the concept of “terroir”: how the unique characteristics of the local environment (climate, soil, topography…), as well as human influences such as production techniques and culture, combine to create the individual characteristics of agricultural products that are highly valued on a local and even worldwide level.

With the increasing challenges of climate change as well as social & political crises worldwide, public authorities, citizens, consumers, and companies will have to make real and deep changes to solve the problems of our current food systems and meet demands of an ever-growing population. This will necessitate a reassessment of value chains, far beyond the classic economic and marketing approach, to introduce ecological, social and cultural indicators when assessing the creation of wealth.  Agri-food production practices that fall under certain quality indicators - such as PDO and organic, among others - are often deeply rooted in local traditions and collective know-how and are attentive and respectful to the natural environment in which they are produced. The “terroir” approach thus represents a worldwide sustainable agricultural and food system alternative.

Through a combination of classroom learning as well as cultural field trips and site visits to local farms, vineyards, food production companies and cooperatives, students will discover and examine the links between agriculture, traditional and local food culture, and food industries, with a perspective aimed towards sustainable development. From production to consumer, the program allows students to understand “terroir” production through several perspectives including history, sociology, anthropology, politics, economics, food science, ecology, and crop & animal production. The program aims to show that a terroir-driven food system creates resources and wealth at economic, ecological, social and cultural levels, resulting in positive impacts for a region, its inhabitants and local stakeholders.

Learning Objectives

We have overall Goals and Expectations for Study Abroad Participants, covering the personal, academic and professional aspects of study abroad. Additionally on this program, you can:

  • Describe how principles of sustainability are applied to a wide variety of agricultural commodities
  • Understand how geography, history and cultural values influence French agriculture
  • Define standards of quality in the context of sustainable agriculture
  • Compare and contrast domestic and global agricultural practices
  • Explain how domestic and global controversies (political, social and economic) influence the application and consumer appreciation of sustainable agriculture
  • Achieve personal development and the ability to adapt to a new culture

Diversity & Inclusion

We are committed to providing quality study abroad and domestic study away programs for every UW-Madison student. We work strategically to identify, address, and remove barriers that may prevent participation and to provide a welcoming and inclusive environment for students. Our staff actively engages with students, faculty, and staff from diverse backgrounds and prioritizes the continuous development of our knowledge and cultural competence. We also recognize the importance of increasing access to study abroad for historically underrepresented student populations. We are committed to diversity and inclusion so that every student can engage with and understand their identity through a new lens and continue to develop and make progress on their personal, professional, and academic goals.

Sustainability

We recognize that the future of study abroad, domestic study away, and international internship programming requires a Commitment to Sustainability. We are devoted to examining, developing, and improving sustainability in all our endeavors, aligning with campus priorities and following through with UW-Madison's climate action and Resilience Commitment. Join our efforts and learn more about how to study abroad sustainably.

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Eligibility

  • Students should have a major or certificate that is related to sustainability; agricultural, environmental, plant or food sciences; or applied economics.
  • At the time of participation, students must have completed at least two years of an undergraduate degree
  • 2.5 cumulative GPA
  • No language prerequisite for summer program.
  • Sophomore, Junior, Senior
  • Open to UW-Madison degree-seeking students only
  • Good academic and disciplinary standing
  • At the time of application and the semester prior to participation, UW-Madison students must be currently enrolled. Transfer Students to UW-Madison need to be currently enrolled at their home institution

Advising Location

Program Structure

Exchange & Direct Enroll

Subjects

Food Science, Agronomy, Ecology, Applied Economics and Social Sciences, Viticulture and Enology

Classroom Language

English

Housing

Local Hosts

Program Duration

Summer: Late May - Late June (4 weeks) 

Fall and Spring: ESA Angers also offers semester-long programs in English. Visit the program page for more information.

Application Deadline(s)

Summer 2026 2/6/2026 Cost Details
Summer 2027 2/5/2027 Cost Details

Future durations will be posted at a later date.

APPLY NOW

 

The 4-week summer program – conducted entirely in English – combines:

  • Lectures and classes at the ESA campus by various French and international faculty members who specialize in agronomy, ecology, applied economics, social sciences, food science, viticulture & enology, & environmental and plant sciences
  • Site visits to local farms, food & wine companies, including but not limited to: the largest international food market in the world, natural sea salt producers, an organic dairy cattle farm that produces Camembert cheese, & wine growing estates and cooperatives
  • Educational and cultural weekend excursions to Paris, the Loire Valley, Brittany, Normandy
  • Group projects and study cases
  • A French Language and Civilization course conducted partly in French at the students' proficiency level.

The program is made up of 20-30 students from various U.S. and Canadian colleges and universities. In addition to the ESA Summer Program Director and affiliated staff and faculty, a faculty member from these institutions (including UW-Madison) may also accompany the group for all or parts of the 4-week program. 

Students will earn 4 credits upon successful completion of the program. See the "Course Equivalents" link below to see the UW-Madison courses that this program currently equates to. 

One of the equivalents for this program, Agronomy/Dairy Sci 471: Food Production Systems and Sustainability, fulfills the CALS International Studies Requirement. 

Affiliate Institution(s)

ESA Angers campus information

Program Web Pages

ESA Angers Summer Program Information Watch a video about the ESA Angers summer program

Course Equivalents

Use the links below to see a list of courses that past students have taken on this program and the UW equivalents. Note: This list only includes pre-approved courses for your program and may not be an exhaustive list of courses, departments or equivalents. Courses may not be available the semester you are abroad. You will receive instructions on the course equivalent process after acceptance. View Course Equivalents