Concepts and definition
main objectives
Concepts of local and traditional food products:,• Be able to understand the general concepts and the economic value of agri-food products.,• Be able to understand how factors such as soil, climate, cultural practices, technological know-how, socio-economic conditions, are involved in the construction of the specificity of an agri-food product.,• Understand the place of these products on the global market,• Understand the main contribution that traditional, regional, typical food products can bring to the development of their territory.,,Perspectives on food products with signs of quality in France (including visits of producers):,• Understand the place of these products on the food market in France.,• Understand the context and the main stakes for producers and companies concerning traditional and local food products.,• Describe situations where the typical food products can be relevant for the strategic development of territory and business.,,How to characterize typicity of terroir products?,• Better understand the concept of typicity. ,• Focusing on sensory typicity, ,• Select the best sensory methodologies to study typicity. ,• Use typicity studies to promote better self-regulation of socio-technical systems of GIs and terroir products
general content
Concepts of local and traditional food products:,• Introduction to the concepts: products of origin, Geographical Indications, some anthropologic, sociological and cultural approaches of local food products, difference between local and terroir products. ,• The place of added value along the chain of elaboration of food. Some EU & Worldwide Food and Agriculture policies & global markets for such products.,,Perspectives on food products with signs of quality in France (including visits of producers):,• The quality systems for food products in France in the EU context viewed by national institutions, by producers and by consumers.,• Description of other initiatives, labels or signs of quality (ethical, environmental, traceability, public or private labels) ,• Legal tools for producers in a context of rural development,• Facts & figures around French food products with signs of quality,,How to characterize typicity of terroir products?,• Typicity is distinguished and identified by a reference human group possessing knowledge distributed among various actors. It should not be confused with compliance with a standard and it allows variety within a type. Among the many expressions of typicity, ‘typicity linked to terroir’ is a particular construction which gives expression to the effect of terroir for a given product. The course develops theoretical knowledge and case studies to illustrate the interest in studying the typicity of terroir products
pedagogy
Lecture Company visits and ‘in situ’ presentation Study cases
evaluation
Group term project,Oral defense,
Bibliography
Concepts of local and traditional food products’ and Perspectives on food products with signs of quality in France:,• Bibliography,- http://www.fao.org/in-action/quality-and-origin-program/resources/publications/linking-people-places-products/en/ Must read (only?) the introduction chapter and the introduction of each subsections 1.1, 1.2, etc. up to 5.2,,• Suggested resources,- from FAO :,- http://www.fao.org/in-action/quality-and-origin-program/en/,- from the point of view from European commission: Quality schemes and EU label,- https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/quality-schemes-explained_en#aims,- European GI dababase : https://www.tmdn.org/giview/,- From the point of view of WIPO,- https://www.wipo.int/geo_indications/en/,- Cultural aspect of terroir in the USA,- The taste of place, a cultural journey into terroir, 2009, Amy B. Trubek, 2009, ISBN: 9780520261723,- From France: GI legislation in France by INAO (French institute which manage official signs of quality),- https://www.inao.gouv.fr/eng/Official-signs-identifying-quality-and-origin,,How to characterize typicity of terroir products?,• Bibliography,- Vedel A., Charles G., Charnay P., Tourmeau J., 1972. Essai sur les dégustations de vin – S.E.I.V. Mâcon (P.24, c 4.3.2. Typicité et originalité) ,- Salette J. 1997. La typicité, une notion nouvelle au service du produit, de ceux qui l’élaborent, et de ceux qui le consomment en l’appréciant in Revue des Œnologues, 85, 11-13,- Rosch E. and Mervis C., 1975 Family resemblances: Studies in the internal structure of categories, Cognitive Psychology, 7 (4), 573-605 Mervis C. and Rosch E., 1981. Categorization of Natural Objects, Annual Review of Psychology 1981 32:1, 89-115,- Casabianca, François & Sylvander, Bertil & Noël, Yolande & Beranger, Claude & Coulon, Jean & Roncin, François & Flutet, Gilles & Giraud, Georges. (2011). Terroir et Typicité : un enjeu de terminologie pour les Indications Géographiques. ,- Passebois-Ducros J. and Trinquecoste J.-F., 2013. In search of the determinants of wine aromatic typicality: the role of wine’s labels typicality. Paper presented at the AAWE 7th Annual Conference, Stellenbosch, South Africa,- L’Évolution de la législation sur les appellations d’origine. Genèse des appellations contrôlées. Ed. L. Larmat, Paris.1947,- Cadot Y, Caillé S, Samson A, Barbeau G, Cheynier V. Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment. Anal Chim Acta. 2010 Feb 15660(1-2):53-62. doi: 10.1016/j.aca.2009.10.006,- Maître, I., Symoneaux, R., Jourjon, J., Mehinagic, E. 2010. Sensory typicality of wines: How scientists have recently dealt with this subject. Food Quality and Preference, 21(7), pp. 726-731,- Leriche, C., Molinier, C., Caillé, S., Razungles, A., Symoneaux, R., Coulon-Leroy, C. 2020. Development of a methodology to study typicity of PDO wines with professionals of the wine sector. Journal of the Science of Food and Agriculture, 100(10).,- Perez-Elortondo, F.J., Symoneaux, R., Etaio, I., Coulon-Leroy, C., Maître, I., Zannoni, M. 2018. Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines. Food Control, 88, pp. 159-168,,• Suggested Resources ,- Maître, I., Symoneaux, R., Jourjon, J., Mehinagic, E. 2010. Sensory typicality of wines: How scientists have recently dealt with this subject. Food Quality and Preference, 21(7), pp. 726-731,- Leriche, C., Molinier, C., Caillé, S., Razungles, A., Symoneaux, R., Coulon-Leroy, C. 2020. Development of a methodology to study typicity of PDO wines with professionals of the wine sector. Journal of the Science of Food and Agriculture, 100(10).,- Perez-Elortondo, F.J., Symoneaux, R., Etaio, I., Coulon-Leroy, C., Maître, I., Zannoni, M. 2018. Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines. Food Control, 88, pp. 159-168.,- Coulon-Leroy, C., Poulzagues, N., Cayla, L., Symoneaux, R., Masson, G. 2018. Is the typicality of Provence Rosé wines only a matter of color? Oeno One, 52(4), pp. 1-15,- Ballester, J. 2020. In search of the taste of terroir: a challenge sensory science. Proceedings of the XIIIth International Terroir Congress, Adelaide (Australia).