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

pedagogy

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

evaluation

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

Bibliography

http://www.fao.org/in-action/quality-and-origin-program/resources/publications/linking-people-places-products/en/
http://www.fao.org/in-action/quality-and-origin-program/en/
https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/quality-schemes-explained_en#aims
https://www.wipo.int/geo_indications/en/
https://www.inao.gouv.fr/eng/Official-signs-identifying-quality-and-origin