Portuguese Food Heritage: Production, Innovation and Consumption

Identify the commodities, products, processes of Portuguese, specially those from Alcobaça region.

Locate the agri-food products and respective production areas, in Portugal, and understand the evolution of the production, its importance regarding their historical, social, economic and cultural context.

Recognize the importance of the relationship between tradition and innovation and the impact on Portuguese Food Heritage.

Understand, the agri-food consumption and its evolution, consumers’ profile and how they’ve been evolving.

Practical skills:

Understand, throughout cases-studies, the importance of agri-food products and respective regional impact regarding social, economic and cultural context.

1. Portuguese Food Heritage: Concept and Reality
2. The agri-food production in Portugal
3. Tradition and Innovation
4. The consumption of agri-food products in Portugal: past, present and future
5. Cases-studies
6. Field visits

Teaching:

Theoretical-practical method

Expositive sessions, followed by questioning and dialogue with students

Asset to the practical experience of trainees in the field

Integration of the student’s experiences contributions in the theoretical contents and subsequent reformulation.

Synthesis framework and information sharing

Exemplification using written and imagetic documents.

Viewing of performative videos related to festivities

Study Tour - observation and contact with heritage places and events relevant to food culture.

Assessment:

Mini-tests 30%

Study visit report 30%

Project to apply the acquired contents 40%.