Relationship between productions systems and products qual
main objectives
Food Science, Economy, Sustainability, Be able to explain the relationship between the quality of local or regional raw materials, know-how and identity of typical products , Be able to analyse the impact of the specificities of “terroir” on the characteristics of typical products such as organoleptic, nutritional, the packaging and the consumer perception , Be able to observe the added value of typical food production on environment and sustainable development, Be able to compare European and non-European systems of labelling on environment and economic effects,This module welcomes an international seminar called “Products labelling, Environment and Development“ once in a while (it depends on opportunities) organized by R. Halawany-Darson and other professors from VetAgro Sup.,
general content
Module introduction,Relationship between production systems and quality of meat products,Grass-based diets and nutritional and sensory qualities of dairy products,Visit of a farm producing PDO cheeses (Saint-Nectaire),Visit of a wine-growers’cooperative producing PDO wines « Côte d’Auvergne »,Technical function and life cycle of food packagings,Food packaging materials and food/packaging couple,Marketing and food packaging,Posters and case studies (module 3.2 et 3.4),Concealing typical products and food safety,OR (in case there is a seminar opportunity),Introduction of the seminar,« Products labelling, Environment and Development »,workshop (team work of specific topics) + Round table and oral defense,workshop (team work of specific topics),Module assessment
evaluation
Final exam: a fictional case study. Common to the module 3.2,OR in case there is an International seminar: a team work on specific topic: written report and oral defence in English and from visits of farms or SME’s: posters session.