27/10/2015. GILearn is coming to its end

At the end of October is going to be held the last meeting of GILearn in the headquarters of ainia in Valencia. The aim of the meeting is to make a balance and defines the last conclusions of the Project. The agenda of the meeting includes a last review of the evaluation reported by the participants in the course and summarized and analysed by each partner in its own country. As a result of the meeting, the main conclusions and possible improvements to be implemented in further versions of the courses will be defined. Finally, the next steps of the GILearn Project will be also defined, focus on the sustainability of the Project. The exploitation of the Project will be also discussed and stated by the Partners.

12/10/2015. GILearn was present at the EXPO 2015 in Milan at the “World General Assembly of Geographical Indications”

The GILearn project was presented at the “World General Assembly of Geographical Indications”, which took place on the 12th of October in the “Padiglione Italia” at EXPO 2015 in Milan. The event was promoted by the Italian Ministry of Agricultural Policies. During the event, key international organisations and stakeholders discussed the most important issues concerning the analysis of trends and developments in the Geographical Indications system. The event represented an important opportunity to introduce the GILearn project to an international public.

23/09/2015. GILearn was present at 37th AGROFOOD SECTOR GROUP MEETING

On the 23-24th September was held the meeting of the Agrofood Sector Group meeting in Wroclaw, Poland. The specific topic faced during the meeting was healthy food, including eco food, functional food and traditional food. During the meeting, a brief of the aim, methodology and main results of the GILearn Project was presented within the section in the program Innovation II: Learning from my colleagues & sharing experiences. The Project was presented by Julio Carreras (ainia), coordinator of the group. This Sector Group brings together business experts from regions with a high number of AgroFood companies. The aim is to help SMEs in the sector innovate and grow internationally. Agrofood Sector Group belongs to the Enterprise Europe Network, which aim is to help small and medium-sized enterprises (SMEs) make the most of business opportunities in the EU and beyond.

04/09/2015. GILearn was present at the 11th Pangborn Sensory Science Symposium

The 23-27th August 2015 was held the 11th Pangborn Sensory Science Symposium in Gothenburg, Sweden. This is the most important world meeting in the Sensory Sciences discipline. In Pangborn come together scientists, students, sponsors and companies and it facilitates new contacts which may initiate new collaborations and new networks. The poster entitled Consumers’ knowledge on protected designation of origin of food products –a cross cultural study was presented by the UCP-ESB. The poster showed the main results obtained of the Training Needs Analysis Report. You can have a glance of the poster in the Documents section of the website (PUBLIC DELIVERABLE REPORTS).


A partir du prochain 7 de Septembre commencera la version GILearn du cours en ligne pour public français, avec des sièges limités compte tenu de son caractère pilot.

Comme les précédentes activités, le cours sera en ligne et l'objectif sera de transmettre, au grand public, la valeur des produits alimentaires avec appellation d'origine. Si vous voulez en savoir plus sur la méthodologie, le contenu et d'autres informations pratiques, cliquez ici.

27/07/2015. Implementation of the course in Italy

The "PDO for Consumers" e-learning course in Italy has achieved a good success in terms of participation and interaction of the trainees involved in the project.
36 of the 45 participants admitted to the training have followed the activities, included the last part of the programme focused on the guided tasting of the Italian PDO hams selected as samples for the sensory analysis. In order to allow the trainees to conduct the guided tasting, a "tasting kit" containing samples of the selected PDO hams has been provided by the project organisation to each participant. Presently, the trainees are sharing comments and feelings on their experience of tasting on the forum and through emails, showing how the e-learning training can be an effective and useful format to enhance the knowledge of consumers on the topic of food quality related to the products with Geographical Indication.

24/07/2015. Piloting Training Consumers in PDO in Portugal – Cheese

Piloting the course on Training Consumers in PDOs raised a significant interest on the different consumer segments, an interesting result for a course in a validation phase of its design and development. The implementation of the course in an open course format, following a blended methodology and based on the Moodle platform did include a quite participated guided tasting session on a sensory laboratory facility at UCP-ESB – Porto. More than 30 participants were enrolled and followed the course topics. The course has a special focus on Portuguese PDO Cheeses that were selected from different origins across the country, including the Islands. A major challenge to be faced by the course offer will be related to the high value learning experience, the guided tasting session, which should have a limited number of participants to be more effective. The course design and specification has been accepted for a communication in the major world conference on consumer and sensory science, Pangborn that will take place this August in Sweden.

24/07/2015. Training Consumers in PDO matches a key strategic need in Portugal

The course on Training Consumers in PDOs was a major success and raised a significant interest on the different stakeholders. The course, and the project context, have been announced in different media (web, social, video, rollups, etc.) and different channels (web, specialized, presencial, etc.) and in different events: seminar on consumer behavior, course sessions on food quality, food safety, regional development, ). The valorization of endogenous food products is very well aligned with the major strategic development area for the North Region of Portugal – Research and Innovation Strategies for Smart Specialisation (RIS3), and also for other, associated with the Agro-Food Products and Sectors - the local specialties that could play a key role in the local development, the competitiveness of territories, the contribution to qualify the touristic offer, and the capabilities of food products for exportation (along with intrinsic cultural and regional identity values).

15/07/2015. Implementation of the course in Finland

Implementation of the Moodle course has ended in Finland on May. Participants, mainly from JAMK University of Applied Sciences, Jyväskylä are now on holiday and more needed information from them is collected in August. In August starts also the course information collecting and the report making about WP5. Luke is the WP5 leader. There is a plan about the report content and its extent will agreed with other partners. Luke will also have presentation 29-31. August in Denmark, in Nyborg, NMKLs (Nordic Committee on Food Analysis) annual meeting in its sensory evaluation part.

18/06/2015. Experience of the pilot of the course in Spain

The piloting of the course has ended on 18th June in Spain. It has been developed without incidences and with an active participations by students, who have interacted through the forum, asking doubts and sharing their opinions about different aspects of the course. The online tasting has been considered very interesting and, in general terms, has been considered as highly satisfactory. The participation in the presential tasting has been also highly useful. All in all, the course has been considered very well valued.

15/06/2015 - GILearn was present at EXPO 2015 in Milan in the meeting “General State of Italian Geographical Indication”

On the 15th of June the meeting “Stati generali delle Indicazioni Geografiche Italiane” promoted by the Italian Ministry of Agricultural Policies took place in the “Padiglione Italia” at EXPO 2015 in Milan. During the meeting the main topics concerning the analysis of trends and developments of the sector of Italian Geographical Indications were discussed at the presence of the Ministry of Agricultural Policies and with the participation of the main stakeholders. Qualivita has participated presenting the new edition of the “Qualivita Atlas” of Italian GI products. GILearn was present at the event delivering the dissemination materials to more than 200 participants.

27/04/2015 – Implementation of the course in Portugal

Implementation of the Course “Introduction to PDOs” oriented towards Consumers started in Portugal on the 27th April 2015. It started with a presential session looking forward the full involvement of the participants on the online learning program, based on the Moodle Platform that will took place during the following weeks. In Portugal the Course will have a focus on Portuguese PDO Cheeses that are distributed across the country including the islands and while quite appreciated are not disseminated and well know either by the Portuguese, the European and the International Consumers. The course will have the collaboration of the National Association of Dairy Products (ANIL) and an Association of Producers (Ancose) of one of the most emblematic Cheeses in Portugal, the Serra Cheese.

16/04/2015 - Workshop with PDO Regulatory Boards

GILearn project has been presented during the workshop "Sensory Tools for Responsible tasting panel Regulatory Boards", organized by AINIA in Madrid. About 30 entities including corporations, foundations and Regulatory Boards and the National Accreditation Body (ENAC) participated in the workshop whose aimed to bring the sensory tools as well as the requirements of the Standard17025, explaining how detailed the importance of tasting panels in DOP (product specificity, ...) and providing the tools to address all phases of their constitution: selection, training and quality control panel as well as the development of the record tasting, sensory tuning method, etc.

16/04/2015 – Implementation of the course in Italy

The “Introduction to PDOs” course oriented towards Consumers started in Italy on April 16th 2015. Thanks to a widespread promotion campaign launched by Qualivita (including a special edition of the Qualivita newsletter, a Facebook campaign and the involvement of specialized food and gastronomy educational centres), more than 80 applications to participate in the course were received; 45 applicants were selected and have now started the course. The section of the program (Module II) dedicated to guided tasting will start in the last week of May, and will focus on six Italian PDO hams.

14/04/2015 – Implementation of the course in Spain
Implementation of the Course “Introduction to PDOs” oriented towards Consumers started in Spain on the 14th April 2015. The first part of the course shares the same structure as the rest of the courses for the other countries involved while the second part is based on a specific PDO product: olive oil. Therefore, participants will perform the guide tasting with 6 PDO olive oils represented different areas of production within Spain.

13/03/2015 - Implementation of the course in Finland

Implementation of the Moodle course started in Finland 13th March 2015. It started with each participant personal presentation why there are joining the course and with a basic level test. Each week one Topic by time was introduced and FAQs, Short quiz and Test part were gone through by the participants. Luke tutor controlled daily what was happening in course, encouraged and helped participants with activities and also informed other tutors. Now the course in Finland is in a stage that Module II, PDO product from Finland is going to be start soon. 27th March will be the day when Finnish PDO product (reindeer meat) guided tasting will be organized. Most of the participants are from JAMK University of Applied Sciences, Jyväskylä.

05/03/2015 - Next Step: Spring 2015 – SAVE the TIME for the first Course Editions

GILearn project team will launch the first editions of the innovative courses oriented towards Consumers based on Local PDOs, that will raise their awareness about the value and differentiation of those products, namely on what concerns their sensorial characteristics.

05/02/2015 - GILearn was present in the Workshop: The senses and the Virgin Olive Oil

AINIA organized a workshop “The senses and the Virgin Olive Oil” last 05/02/2015. It was a workshop that brought together consumers and experts in the tasting of Virgin Olive Oil, companies, cooperatives and experts in gastronomy to address the sensory quality of this product and its essential role in Mediterranean cuisine. It was tasted different types of Olive Oil (Extra, Virgin and Olive Oil). About 150 people assisted the workshop, during which the GILearn project was present by presenting the project poster.

01/02/2015 - Improving knowledge of PDO and PGI products to promote their value – Mauro Rosati, Director General of Qualivita Foundation

PDO and PGI products recognized by the EU are a heritage, amounting to more than 1.250 products (2014).  Today this EU System has new challenges to face: the promotion of the environmental, social and economic sustainability of agricultural and food production processes. One important area is increasing consumer knowledge of PDO and PGI products. As the “Europeans’ attitudes towards food security, food quality and the countryside” (Eurobarometro, 2012) survey shows, only 15% of Europeans were aware of the PDO/PGI logos, confirming that there is a huge information gap. Similar results were found in the GILearn project. Focus groups made up of consumers from each partner country, showed that the higher the level of knowledge of PDO products, the greater the willingness to include these products in their eating habits.

30/01/2015 - GILearn was present in the International Workshop: Changing Consumer Behavior to Promote Healthier and More Sustainable Diets

GILearn was present in the International Workshop: Changing Consumer Behavior to Promote Healthier and More Sustainable Diets, held in Porto, at UCP-ESB on the 30 of January 2015.
The Workshop included a keynote speaker, Kees de Graaf with a presention on “Sensory Science and Health, Wellness”. De Graaf is professor in Sensory Science and Consumer Behaviour, Department of Agrotechnology and Food Sciences, Wageningen University. The workshop was quite well participated with more than 60 persons from education, research and industry organizations. ANIL, on of GILearn Local Associated Partners was present, and the event was also a relevant opportunity for networking in areas relevant for Consumer Science and Consumer Behavior.

15/01/2015 - Training Consumers on PDO – the program

The course program was specified to introduce Consumers to the products with denomination of origin, from general concepts and framework, to the issues of authenticity and quality. Particular relevance will be given to the sensory evaluation of PDO Products.

Module I: Introduction to PDO
Topic I – GIs products: an overview
Topic II – EU framework – policies and legislation (PDO, PGI, TSG)
Topic III – Authenticity
Topic IV – Quality of PDO Products
Topic V – Sensory Evaluation of PDOs

At Module II, in different countries, different POs were select, like Cheese, Ham, Olive Oil or Reindeer meat, and the Module will include as Topic I – an introduction to the select type of PDO in each Country, then the presentation of several types of those products, and will end with a Topic on Sensory Evaluation, that includes a remote tasting session. It is being evaluated to perform a final session about the sensory evaluation of PDO guided by experts.

01/01/2015 - Metodology for Training Consumers on Products with Denomination of Origin (PDO)

The Training Consumers on PDOs was designed to be delivered in a blended learning approach: part of the course will be fully implemented based on an e-learning platform (the Moodle learning management system); and another part, associated with the tasting experience, will be delivery off-line. This was also a result of the in deep training need analysis carried out.
The methodology approach will be focused on promoting Collaborative Learning, using different tools of the e-learning platform to be exploited to support interaction and collaboration, with trainers but also between consumers, fostering the development of a specialized learning community engaged on PDO, from culture, to taste and consummation.

25/09/2014 - GILearn present on the International Congress – Technologies and Services for the AgroFood Sector

GILearn was present in the International Congress – Technologies and Services for the AgroFood Sector that took place at CNEMA, Santarém, between 25 and 26 of September of 2014.
The Congress did include a Brokerage Event where different national and international projects were present, organized by Agrocluster Ribatejo and Inovcluster, looking to foster development of the AgroFood Sector and increasing the added value of the products and their ability to contribute to the European exports.
The project raise interest in different producers associated not only with PDO but also with products where sensory evaluation is seen as a key area of added value.

More info:

10/12/2014 - Prochaine étape, le développement d’outil de formation en ligne !

Le Consortium, piloté plus particulièrement par l’Université de Biotechnologie de Porto ESB-UCP, développe à présent un programme et des outils de formation. Le groupe de travail se concentre ainsi sur la conception de l’outil pédagogique en ligne. La formation, opérationnelle au printemps 2015, sera destinée dans un premier temps à un groupe pilote de 30 participants par pays. La méthodologie se recrutement sera évoquée prochainement.

01/06/2014 - utiliser les résultats de l’étude de besoins pour gagner le challenge du projet GI Learn.

Ces éléments ont été résumés à travers 5 facteurs clés qui représentent la base du support de formation et sur lesquels les résultats du projet seront menés et évalués.

Ces 5 points clés sont :

  1. Manque d’information sur les produits.
  2. Les consommateurs experts préfèrent acheter les AOP directement sur leur lieu de production ou auprès de producteurs de confiance.
  3. Les consommateurs n’attribuent souvent qu’une valeur partielle à la marque AOP
  4. La proposition d’un support de formation en ligne sur l’analyse sensorielle des produits AOP est souvent vue avec scepticisme, tel que le partage d’expérience sur le goût qui doit être réel et pas virtuel.
  5. Le nom en tant que tel n’est pas toujours perçu comme une valeur ajoutée par les consommateurs.

14/05/2014 – Forces et faiblesses du système AOP : le point de vue des partenaires

Les interviews ont montré que les partenaires reconnaissent les caractéristiques distinctives des produits AOP comme un point fort, étant donné qu’ils sont garantis par le processus de certification.
A contrario, la plus grande faiblesse consiste en un bas niveau de connaissance de la marque AOP et de sa signification, due au manque de communication et de vastes promotions. Le manque de reconnaissance des caractéristiques spécifiques des produits AOP font qu’ils en deviennent moins compétitifs jusqu’à être sortis du marché, mettant alors en péril leur production et conduisant ainsi à une perte d’héritage gastronomique et culturel. Pour compenser cela, le renforcement de la communication et une information ciblée auprès des consommateurs ont été identifiés comme un élément majeur pour mettre en avant les valeurs des produits AOP, facteur décisif au développement stratégique des Indicateurs Géographiques.

29/04/2014 - Reunion à Helsinki

La seconde réunion GI Learn a eu lieu fin avril à Helsinki, dans les locaux de l’Université Viikki, après les 6 premiers mois du projet. Au cours de la journée de travail, les résultats de la phase d’analyse des besoins ont été presentés par Qualivita. Outre ce point sur l’analyse des besoins, le programme et le contenu du support de cours ont également été discutés, les activités de dissémination revisées et le site web du projet présenté.

14/04/2014 – Perception sur les AOP et les habitudes de consommation : l’importance du facteur « connaissance »

Plus grande est la connaissance sur les AOP, plus spontané est l’acte d’achat ! En fait, les consommateurs-experts attachent généralement plus d’importance à la qualité des produits, c’est-à-dire aux matières premières, au territoire d’origine, aux garanties de contrôle, au label et sont par conséquent plus enclins à acheter des AOP. A contrario, pour les consommateurs non-experts, le prix apparaît comme la raison principale pour laquelle les produits AOP ne seraient pas achetés, car ils sont perçus comme plus chers.

31/03/2014 - L’étude de besoins vient de se terminer : plus de 80 consommateurs et 25 partenaires ont été impliqués dans ce premier niveau du projet GI LEARN

L’analyse des besoins fut menée pendant six mois, jusqu’en Avril. Les résultats, décrits dans le rapport final, constituent un fil rouge pour construire un programme de formation en e-learning.
Les activités menées nous ont permis d’impliquer 80 consommateurs, rencontrés à travers deux focus group dans chaque pays, ainsi que 28 organismes de régulation ou partenaires du secteur, interviewés dans chaque pays. L’analyse des besoins a été la première occasion de présenter et d’introduire le projet à une cible de participants, ainsi que d’évaluer le niveau d’intérêt quant à un programme de formation sur les Indicateurs Géographiques.

21/11/2013 - GI Learn : dégustations guidées pour les consommateurs
L’activité de formation la plus innovante dans GI Learn consiste en une dégustation guidée des produits AOP. Cette nouvelle approche permet aux participants de goûter les produits à leur domicile, selon une méthodologie appropriée.
Par conséquent, les “apprenants” apprécieront les caractéristiques sensorielles propres à chaque produit.

21/11/2013 -  Lancement du projet à Valence

Le lancement du projet s’est fait en novembre dernier, à Valence, dans les locaux d’Ainia. Au cours de la journée de travail, les thèmes suivants ont été abordés :

  1. aperçu général du projet par le Coordonnateur, incluant notamment les aspects financiers et le management,
  2. explication des différents workpackages ; appropriation par le responsable du lot des tâches et activités prévues par chacun
  3. présentation de la plate-forme moodle, en vue de son utilisation pour la formation
  4. discussion et conclusion

Un focus fût réalisé plus particulièrement sur le lot “Analyse des besoins de formation”, notamment sur les détails pour metre en oeuvre la méthodologie propose, le profil des participants, etc. Puis une première version de formation fût décrite.

01/11/2013 - Présentation de projet

GILearn - Formation du Consommateur pour Augmenter sa Connaissance des Produits faisant l’objet d'Indications Géographiques - est un projet de formation pour adultes portant sur les produits labellisés Appellations d'Origine Protégées (AOP): son objectif principal est que les adultes européens acquièrent les connaissances pour l'identification et la valorisation des produits AOP et en particulier, leurs caractéristiques sensorielles uniques. Le second objectif du projet GILearn est la promotion des produits AOP, la préservation des procédés de fabrication traditionnels et la production durable.


GILEARN PROJECT - Consumer Learning to Enhance the Knowledge of Products with Geographical Indications
Lifelong learning programme