The course Origin Food: a market for identity will start again on Monday, March 12. The course is obligatory in the specialization Gastronomy of the Master Food Technology, but open to students from other masters as well. Last two years students from various masters and nationalities and an interest in food products with a Geographical Indication attended the course: next to Food Technology students from Animal Sciences, Management, Economy and Consumer Studies, Development and Rural Innovation, Nutrition and Health, Organic Agriculture, International Development Studies and a student from Geo-information Sciences completed the course. The interaction between students from different disciplines and nationalities in group assignments and plenary discussions contributes to mutual learning and is highly appreciated by the students. The gastronomic excursion is however seen as the highlight of the course, as Jidi Xu made clear with her video clip of the field trip to the Rhederoord Estate.
Food products with a geographical indication are becoming more important worldwide, both in economic and cultural terms. In the course a distinction is made between officially acknowledged ‘regional typical products’ with a protected geographical indication (such as Parma ham, Boerenleidse kaas, Café de Colombia) and ‘local food’ sourced locally by e.g. restaurants, shops or online box schemes.
The course deals with a range of questions on OFPs organised around five weekly themes: 1) Originality factors; 2) Regulation and legislation; 3) Marketing and branding; 4) Sustainability impact; and 5) Consumers’ appreciation, regional gastronomy and food tourism.
The course consists of a combination of lectures, guest lectures by experts, a gastronomic excursion and group assignments to study the particularities of Origin Food Products.
Students interested in the course can ask for the Course outline for this year.