REGIONAL PRODUCTS OF ANIMAL ORIGIN

Course ID: BBŻ-SE>REGPRO
Course title: REGIONAL PRODUCTS OF ANIMAL ORIGIN
Semester: 7 / Spring
ECTS: 2
Lectures/Classes: 0 / 0 hours
Field of study: Food Safety
Study cycle: 1st cycle
Type of course: ---
Prerequisites:
Contact person: dr Katarzyna Czyż katarzyna.czyz@upwr.edu.pl
Short description: Production of regional and traditional food products and its importance for Poland and Europe.
Full description: The aim of the course is to familiarize with the basic concepts and regulations related to the production of traditional and regional food and the principles of their registration, packaging, labeling and distribution. An additional objective is to indicate the importance of local animal breeds in the production of regional and traditional food products.
Bibliography: 1. Aprile M.C., Caputo V., Nayga R.M. (2012) Consumers' valuation of food quality labels: the case of the European geographic indication and organic farming labels. International Journal of Consumer Studies, 36(2), 158-165 2. Berard L., Marchenay P. (2006) Local products and geographical indications: taking account of local knowledge and biodiversity. International Social Science Journal, 58(187), 109-116 3. Borowska A. (2010) The role of traditional and regional food products in rural development in Poland. Social Research, 1(18), 40-52 4. Charlier C., Ngo M.A. (2007) An analysis of the European Communities: Protection of Trademarks and Geographical Indications for Agricultural Products and Foodstuffs Dispute. The Journal of World International Property, Volume 10, Issue 3-4 Pages 171–186 5. Guerrero L., Guardia M.D., Xicola J., Verbeke W., Vanhonacker F., Zakowska-Biemans S., Sajdakowska M., Sulmont-Rosse C., Issanchou S., Contel M., Scalvedi M.L., Granli B.S., Hersleth M. (2009) Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52, 345–354 6. Jordana J. (2000) Traditional foods: challenges facing the European food industry. Food Research International, 33(3-4), 147-152 7. Michalski M.M. (2011) Traditional and regional food products in Poland and European Union – legislation and food safety. Nauka Przyr. Technol. 5.3, 23 8. Moschini G.C., Menapace L., Pick D. (2008) Geographical Indications and the Competitive Provision of Quality in Agricultural Markets. American Journal of Agricultural Economics, 90(3), Pages 794–812 9. Pieniak Z., Verbeke W., Vanhonacker F., Guerrero L., Hersleth M. (2009) Association between traditional food consumption and motives for food choice in six European countries. Appetite 53, 101–108 10. Vanhonacker F., Kühne B., Gellynck X., Guerrero L., Hersleth M., Verbeke M. (2013) Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance. Food Research International 54, 1828–1835
Learning outcomes: Knowledge Student knows the basic legal acts concerning the production of regional products in Poland and in Europe (BZ_W05) Student has the knowledge about regional products of animal origin of Poland and the World (BZ_W07) Student has the knowledge about the safety of regional products production at every stage (BZ_W17) Skills Student is able to identify the threats at various stages of regional products manufacturing (BZ_W06) Social competences Student is aware of the effects of incorrect process of regional food production (BZ_K06) The student is aware of the importance of social, professional and ethical responsibility for high quality products manufacturing (BZ_K07)
Assessment methods and assessment criteria: Students who positively completed the excercises are obliged to pass test at the end of lectures. Registration application for the selected regional food product in the form of a report at the end of the semester, current assessment based on activity on the exercise. Attendance is compulsory, student can only have one unexcused absence.

Return to the List of Courses

';