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:

Food products with specific geographic identities are becoming more important worldwide, both in economic and cultural terms. Origin food Products (OFPs) can be an alternative for small farmers in more marginal areas and for craft food producers in general, but also large-scale producers and retailers can be involved in OFPs. In the course a distinction is made between officially acknowledged 'regional typical products' with a protected geographical indication (such as Parma ham, Boerenleidse kaas, Café de Colombia) and 'local food' sourced locally be e.g. restaurants, shops or online box schemes: 1: Originality factor; 2) Regulation and legislation; 3) Marketing and branding; 4) Sustainability impact; and 5) Consumers' appreciation, regional gastronomy and food tourism. 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.

Learning outcomes:

After this course, the students will be able:
- to asses and compare the 'originality' of Origin food Products (OFPs);
- to understand differences and similarities between 'regional typical products' and 'local products';
- to 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;
- to be able to relate OFPs to socio-economic trends and agro-food dynamics;
- to acquire the multidisciplinary understanding of OFPs required to advice public administrators, food producers and civil society organizations on the subject.

Activities:

- lectures;
- tasting;
- group assignments on OFP's;
- gastronomic excursion.

Examination:

- group Assignments and Final report (30%);
- written Exam (70%).
In order to pass the course the threshold mark for the written exam is 5.5.

Literature:

Articles made available through MyPortal.