The course aims to achieve the following objectives.
a. Knowledge and understanding: The course aims to provide the main keys to understanding the specificity of GI and local products.
b. Ability to apply knowledge and understanding. Students will develop skills in the analysis of the main factors that affect the quality of food and its enhancement.
c. Autonomy of judgment. Students will develop a critical sense in judging the GI system and local products in order to favor their promotion and commercial enhancement.
d. Ability to learn. The study method provided includes lectures, group work, individual analysis, discussion of the topics addressed in class