The course aims to achieve the following objectives in relation to the subsequent aspects.
a. Knowledge and understanding: The course aims to provide the main keys for reading on GI and proximity products.
b. Ability to apply knowledge and understanding. Students will develop skills in the analysis of the main factors that affect food quality and their enhancement.
c. Autonomy of judgment. Students will develop a critical sense in judging the system of GIs and local products in order to favour their promotion and commercial enhancement.
is. Ability to learn. The study method provided includes moments of lectures, group work, individual analysis, discussion of the topics addressed in the classroom