Gastronomic tourism represents an opportunity to deseasonalize the offer and energize rural areas, at the same time that it has become a differentiating element of the brand image of a destination.
With the aim of knowing the way in which the gastronomy value chain can influence the tourist offer, and identifying different types of sustainable gastronomic experiences and products in the field of agrotourism, the Faculty of Sciences and the Gastronomy Center of the Mediterráneo GASTERRA UA-Dénia have organized a course that begins at the beginning of November. With a duration of 20 hours, it will be taught on Tuesdays from 16:00 p.m. to 19:00 p.m. and can be taken in person on the San Vicente del Raspeig campus or in the synchronous online mode.
It is directed by Professor of Human Geography Salvador Palazón and will have expert teaching staff from the university world and the business world.
Aimed at professionals in the tourism sector, as well as students and graduates of degrees related to tourism or gastronomy, it will allow them to learn about the different strategies to promote experiential tourism products in rural areas from a sustainable development perspective. In this sense, the challenges and opportunities that arise for wine tourism, oil tourism, dairy tourism, bee tourism, mycological tourism or fishing tourism will be analyzed.
The registration period is now open and ends on October 31.
«…Gastronomic tourism represents an opportunity to deseasonalize the offer and energize rural areas…»
People buy in supermarkets and eat anything in the AIRBNB for 4 that they have rented for 10. As trashy and shabby as possible.