|Teaching method||Contact hours|
|Excursion (one day)||14|
|Course coordinator(s)||O Morrow|
|dr. MR Vicol|
|dr. MR Vicol|
|prof. dr. ir. JSC Wiskerke|
Language of instruction:
Assumed knowledge on:
Basic knowledge of Food Supply Chains or Food Culture.
Food products originating from particular areas or territories with particular qualities ascribed that can be linked to their origin are of increasing important worldwide, both economically, socio-culturally and politically. Origin Food Products (OFPs) offer a place-based alternative to standardized industrial food products for small-scale, craft food producers, although also large-scale producers and retailers acknowledge the potential of OFPs. In the course a distinction is made between OPF with an official Geographical Indication (GI) protected by law (such as Parma ham, Comté, Café de Colombia) and OFP without such an official designation. The main aim of the course is to provide for a broad and scientific understanding of the growing OFP sector within the globalizing agro-food system.
The course deals with a range of questions on OFPs organized around five weekly principal themes:
- linking people, place and product: the construction of distinctiveness;
- regulation and legislation;
- marketing and branding;
- sustainability impact;
- consumers' appreciation, regional gastronomy and food tourism.
After successful completion of this course students are expected to be able to:
- assess and compare the 'distinctiveness' of Origin food Products (OFPs);
- understand differences and similarities between 'regional typical products' and 'local products';
- describe and understand the complexity of the networks in which OFPs are embedded, ranging from originality factors to legal protection, marketing activities, sustainability impact, consumers' appreciation and regional cuisines;
- relate OFPs to socio-economic trends and agro-food dynamics;
- acquire the multidisciplinary understanding of OFPs required to advice public administrators, food producers and civil society organizations on the subject.
- group assignments on OFP's;
- gastronomic excursion.
- group Assignments and Final report (30%);
- written Exam (70%). short answer questions about the themes and readings from each week.
In order to pass the course the threshold mark for the written exam is 5.5.
Articles made available in Brightspace.
|Compulsory for:||MFT||Food Technology||MSc||I: Gastronomy||5MO|