Professional Practices on Field
main objectives
A study trip in contact with producers and researchers,Objectives:,1. To know how agri-food products are produced,2. To identify the specificities of the production area and the product,3. To identify the interactions between products, terroir and local community,4. To meet and recognise the producers opportunities and problems,5. To observe the impact of the local productions on rural development,6. To observe agri-food markets/fairs of the region (depend on the dates),7. To have a comparative analysis with the previous visits.,8. To learn molecular techniques for the characterization and identification of GI products,9. To learn methods and technologies to assess consumer acceptance of GI products,Learning outcomes,• Ability to understand the history and evolution of the local production on the visited area,• Ability to understand the linkages between human factors, environmental factors, technology and the product,• Ability to identify the impact of the production system on the agro-food products,• Ability to understand the issues related to the production and the commercialisation of the agri-food products on the local and global market,• Ability to interact with socioeconomic actors,• Knowledge on molecular and biochemical methods to certify local products,• Knowledge on methodologies and technologies to assess in the laboratory organoleptic and sensorial acceptance of GI products from consumers.,
general content
The study trip will include:,Visit to production areas of agri-food products.,Meeting with producers and informal interviews,Seminars about agri-food products,Tasting and evaluation of agri-food products,Visit to agri-food markets and fairs,Workshops on laboratory methods to certify agri-food products,Workshops on methods to assess consumer acceptance of food products,Other relevant activities,Evaluation of the complete module
evaluation
Report and oral presentations,Quality of the interactions with stakeholders
Bibliography
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