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Study Abroad

Spain – Lacey Desserault

Lacey Desserault
As a CAHNRS student pursuing an agricultural degree, I was a bit apprehensive to study abroad at first, knowing that agriculturally based programs can be a rare find. I decided to take the leap anyway and study abroad in Alicante, Spain. It ended up being the best decision I have ever made. The program opened my eyes to different cultural norms, and helped me gain a better understanding of global food availability, even if I wasn’t studying agriculture specifically. I ended up completing my Spanish minor requirements while in Spain, and being forced to use the language every day made a drastic difference in my ability to retain what I was learning. Overall, I grew both personally and academically, and I would do it all again in a heartbeat. – Lacey Desserault, Agriculture & Food Security

Ireland – Katie Doonan

Katie Doonan
Though agriculture is a global endeavor, it is often not promoted as an international program. I studied abroad at University College Dublin, and it really widened my perspective to agricultural production both outside of my region and even outside of my country. I learned so much just from cultural immersion and sustainability practices intrinsic to their society, but also was able to have conversations that challenged my preconceived notions about global agriculture. My time abroad was immensely beneficial, and I would encourage everyone with the opportunity to take it! – Katie Doonan, Organic & Sustainable Agriculture

Italy – Stephanie Olivera

Stephanie Olivera
“I had the opportunity to study abroad in Florence, Italy through the School of Economic Sciences’ Faculty-Led Italy program, specifically looking at the economics of food and natural resources. As a first generation student studying abroad, there were definitely many challenges along the way, yet the experience as a whole was invaluable! I was not only able to expand my resume and network, but I was also able to grow so much as a person. A focal point for me was being able to tour a traditional small-scale Balsamic Vinegar operation in Modena and a few wineries in the Chianti region to learn more about their production. I was actually ab​le to sample 100 year old balsamic vinegar (it was amazing)! Overall, this opportunity was absolutely worth it, I highly recommend it to everyone!” – Stephanie Olivera, Agricultural Economics and Agricultural & Food Business Economics
For more information visit the WSU Office of International Programs.