A new university diploma, unique in Europe, has recently been created. It offers personalised training on cheese, focuses on the importance of gastronomy and culture plus sales and marketing techniques, all of which are essential to becoming a ‘Cheese Expert'!
Offered by the l'Université François Rabelais de Tours and the Institut Européen d'Histoire et des Cultures de l'Alimentation this training offers programs and modules which are totally adapted to the demands and needs of the student. Some elements can even be carried out on-line.
Studies on the university course curriculum include the history and geography of milk production and the cheese industry, anthropology and the consumption of cheeses and the sociology of food, marketing and sales. This gives graduates a practical knowledge of cheese through a multi-disciplinary training of all aspects of cheese-making and selling cheese including knowledge of terroirs, the social value of cheese consumption and handling world varieties.
This training, which will be launched in September 2010, is offered to a variety of people: students with two years undergraduate study, personnel working in the cheese production, personnel working in retail and catering as well as professionals and foreign students.
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