RSO-21806 Origin Food: a Market for Identity

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

Basic knowledge of Food Supply Chains or Food Culture

Contents:

Origin food products are booming worldwide. The course is based on cases of:
1) regional typical products such as Tequila, Parma-ham, Basmati rice, coffee, cheese, wine, etc.;
2) local food: box schemes, restaurants, shops, etc.;
Analysis of functional aspects (techniques, hygiene, legal protection of geographical indications, market building, rural impact, gastronomy) and normative concepts (national culture, social identity, tradition invention, quality construction).

Learning outcomes:

Students will be able to assess and compare the 'originality of OFP's', to describe the systems in a multidisciplinary way, do relate them to trends in the socio-economic context, and to advise public administrators, food producers and NGO's on the subject.

Activities:

Lectures, tasting, group assignments on OFP's, gastronomic excursion.

Examination:

Group presentations + written exam.

Literature:

Articles made available through Eduweb.