From September 11th to 13th, students studying tourism management from School of Management and Informatics visited the University of Parma in Italy.
In this visit, our students visited a Parmigiano Reggiano cheese factory, which is connected to their research on gastronomy tourism.
We learned that the traditional cheese production process preserved at the cheese factory is based on scientific evidence and utilizes microorganisms that are rooted in the soil of Parma.
We also learned that there are various stakeholders involved in the process from local agricultural producers before it is delivered to consumers, and learned that the organizations and systems that systematically protect this value chain form strong branding, giving us some valuable hints for thinking about gastronomy tourism in Shizuoka.
Our students gave a presentation on their tea tourism efforts and their tea-serving experience. In discussions with students of the University of Parma, they were very well received, saying that tasting Shizuoka's Honyama tea at different temperatures had changed their image of green tea.
We hope to continue to deepen exchanges between students from the University of Parma and our university.
In this visit, our students visited a Parmigiano Reggiano cheese factory, which is connected to their research on gastronomy tourism.
We learned that the traditional cheese production process preserved at the cheese factory is based on scientific evidence and utilizes microorganisms that are rooted in the soil of Parma.
We also learned that there are various stakeholders involved in the process from local agricultural producers before it is delivered to consumers, and learned that the organizations and systems that systematically protect this value chain form strong branding, giving us some valuable hints for thinking about gastronomy tourism in Shizuoka.
Our students gave a presentation on their tea tourism efforts and their tea-serving experience. In discussions with students of the University of Parma, they were very well received, saying that tasting Shizuoka's Honyama tea at different temperatures had changed their image of green tea.
We hope to continue to deepen exchanges between students from the University of Parma and our university.
(10/15/2024)