FROM FOOD HERITAGE TO SUSTAINABLE RURAL DEVELOPMENT will prepare students to work directly in the field of rural development, being able to identify, study and promote local food heritage considring production and consumption practices and interpreting the cultural and social transformations that underpin market dynamics.
By the end of the course, students will be able to:
- identify local food heritage.
- the social dimensions of traditional food production and its market.
- understand the possible trajectories of rural development.
- carry out an analytical study of local food heritage.
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- Teacher: MICHELE FILIPPO FONTEFRANCESCO