Concepts of local and traditional food products

main objectives

Introduction to the global concepts of the master: Origin products, Geographical Indications, Food and Agriculture policies & global market anthropology, sociology, cultural aspects of local food products, legal tools for producers in a context of rural development


Lectures, Group work, Manufacturing in a technological hall, practical works


Homework: group report of visits, individual work on documents, oral presentations
Final Exams: 3 or more individual exams in class.