UE Code : FI-32-LAB Academic year : 2016-2017
Information on the course unit
Program / Education :
Master of Science / Master Food Identity
Second year of the Master Food Identity
Total Hours :
122.50 (Hours of teaching + individual study)
- Be able to understand the complexity of the official quality labels and European quality certification schemes.
- Be able to understand the international context and the issues associated to the different regulations.
- To understand the diversity of quality differentiation schemes and understand their differences and complementarities.
- Be able to understand the strategies of the food chain stakeholders (farmers, processors, retailers) regarding quality differentiation.
- Be able to analyze the specific socio-economic aspects of the specialty food products sector and the role of regulation of public quality and origin labeling schemes of typical products
- Be able to propose technical and economic advice to professionals in the typical products system.
- Module and case studies introduction
- Introduction to economics of quality
- Official quality labels, terroir and certification. Basic concepts and strategies of stakeholders
- Understanding perceptions and expectations of consumers towards terroir food
- Certification: the role of certification bodies
- Official quality labels: French regulation, INAO running and international context
- Recent developments of EU food quality policy.
- Tools and methods of lobbying for European quality policy
- Food products of the Outermost Regions in the European Union. Strategies using these regions’ label.
- Geographical indications. International realities
- Organic certified products. Strategies of value-adding and certification procedures.
- Regional marketing strategies and regional collective brands
- Local development strategies of farm products, especially using collective brands.
- Terroir products and local products: the strategies of mass distribution
- Marketing Strategies of SMEs in the framework of regional collective brands
- Mountain products. Construction of a sector strategy. Case study of the French "Mountain pork" sector
- PDO Fourme d’Ambert case study
- « Sommet de l’élevage » Trade Show of Livestock, Visits
- Thematic dossiers: case studies
French, BSc sciences modules Module 1.1: concept of typical food products
Teaching methods :
Lectures, conference, tutorial, visits
Team work (4 or 5 students) on a fictional case study: analysis of the technical and economic feasibility of a specific certification project. The case studies differ according to the agents involved (producers, processors or retailers), the sector (meat, cheese, bread …), and the quality certification scheme studied (PDO, GPI, private brand …).
Evaluation : written report in French, oral presentation and defence of the results in French
Evaluation common to the Module “Relationship between productions systems and quality of products”