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

Détails

Ressource 1Télécharger: tancoigne_2021_producing knowledge in the alps.pdf (460.44 [Ko])
Etat: Public
Version: Final published version
Licence: CC BY-NC-ND 4.0
ID Serval
serval:BIB_8CB3B72A74E4
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Institution
Titre
Producing Knowledge in the Alps. Collaborative Research in Dairy Microbiology, 1960–Present
Périodique
Revue de géographie alpine
Auteur(s)
Tancoigne Elise
ISSN
0035-1121
1760-7426
Statut éditorial
Publié
Date de publication
28/10/2021
Peer-reviewed
Oui
Numéro
109-2
Langue
anglais
Résumé
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.
Mots-clé
partner-oriented research, dairy products, protected designation of origin, terroir, microbiology
Open Access
Oui
Création de la notice
02/11/2021 20:53
Dernière modification de la notice
04/11/2021 6:39
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