Blended Intensive Programme: From quality to corporate social responsibility in the food chain: the implementation and promotion of geographical indications

Virtual part: October 20th and December 12th, 2026
In Person part in Bordeaux: November 23rd3 – 27th, 2026

In this course, we will examine how food business operators (FBOs) address various issues throughout the food chain, from production to distribution.

Starting with a definition of food quality, we will explore how producers and processors manage the intrinsic properties of their products and their production practices.

The focus will be on food safety issues, and on how FBOs must implement good hygiene practices and risk analysis to achieve high-quality products. We will also explore how they produce goods in terms of their impact on health and safety in the workplace, as well as environmental and social issues, to ensure they fulfil their responsibilities with regard to the Sustainable Development Goals (SDGs).

Furthermore, we will study the relationship between consumer expectations (and those of all stakeholders) and the tools, methods, and standards that professionals can utilise to develop their own strategies and properly manage their activities, thereby giving them full control over their impact and overall performance.

Finally, we will focus specifically on products with geographical indications (GIs) and consider how these could contribute to more sustainable food and agri-food systems.

The week in Bordeaux will allow students to participate in:

• Short lectures on the characteristics and determination of the quality and CSR standards in a foodstuff;
• Study trip (1.5-2 days), which will allow the discovery of typical products from the southwestern France with a geographical indication;
• Student team project entitled: Contribution of the GIs to more sustainable agri-food systems.