Producing Knowledge in the Alps. Collaborative Research in Dairy Microbiology, 1960–Present

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Version: Final published version
License: CC BY-NC-ND 4.0
Serval ID
serval:BIB_8CB3B72A74E4
Type
Article: article from journal or magazin.
Collection
Publications
Institution
Title
Producing Knowledge in the Alps. Collaborative Research in Dairy Microbiology, 1960–Present
Journal
Revue de géographie alpine
Author(s)
Tancoigne Elise
ISSN
0035-1121
1760-7426
Publication state
Published
Issued date
28/10/2021
Peer-reviewed
Oui
Number
109-2
Language
english
Abstract
Mountain environments have long been the site and target of partner-oriented research policies
which favour approaches based on the co-construction of research problems between
development actors, professionals and scientists. Research on the French dairy sectors in the
Alps and the Jura is an example of this situation. Taking the example of dairy microbiology and
the emergence of the notion of “microbial terroir” in the Alps and the Jura, I propose in this
article to answer the following question: how does one produce knowledge in an Alpine context?
In the first part, I will present the different forms that this collaborative research has taken since
the 1960s. In the second part, I will show how the notion of "microbial terroir” has emerged
within these research systems and I will develop the idea that this participatory research
remains a minority form of knowledge production in microbiology. I will base this work on an
analysis of the reflexive literature published by these different research projects as well as on
scientometric analyses and archival work carried out between 2016 and 2020 in the Northern
Alps.
Keywords
partner-oriented research, dairy products, protected designation of origin, terroir, microbiology
Open Access
Yes
Create date
02/11/2021 20:53
Last modification date
04/11/2021 6:39
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