Explore the programs and courses offered by Labeling of Terroir Food Products
Browse Programs Admission InformationThe professional master's program in Labeling of Terroir Food Products (LAPAT) aims to equip students with the necessary skills to work in the field of labeling traditional food products. The comprehensive training program includes 21 subjects spread over three semesters. The fundamental teaching units cover, among other topics, terroir food products, food products and their environment, and food production systems and quality. The methodological, transversal, and discovery units focus mainly on production and processing techniques of terroir food products, marketing and communication techniques applied to terroir food products, legislation, ethics and responsibility, entrepreneurship, etc. The fundamental unit of the fourth semester involves a thesis with an internship in agri-food companies, educational, and/or research laboratories.
1. Food Product and Its Environment
2. Production Systems and Quality of Food Products
3. Terroir Food Products
4. Traceability and Quality Control of Foods
5. Basics of Labeling Terroir Agro-Food Products
6. Microbiology and Food Safety
7. Marketing in Agro-Food
8. Environmental Issues in Terroir Agri-food Production
1. Techniques of Production and Processing of Terroir Agro-Food Products
2. Regulation and Legislation of Agro-Food Product Labeling
3. Marketing and Communication Techniques Applied to Terroir Agro-Food
4. Development of Terroir Agri-food Products
5. Supply Chain Management and Distribution of Terroir Agri-food Products
6. Case Study and Analysis for Terroir Agri-food Products
Bachelor's degree (bac + 3) or equivalent in Food Sciences (nutrition, food biotechnology, food technology, food product quality management, quality control, etc.) or deemed compatible with the specialty (biological sciences, agronomy, veterinary sciences, etc.).