The course aims to help trainees interpret the basic concepts of Gastronomic Tourism and develop deep understanding about the cultural and social function of nutrition. They will also be able to distinguish the characteristics, motives and typology of Gastronomic Tourists and the economic importance of gastronomy for the Greek tourism industry. Additionally, they will acquire knowledge in utilizing food as a tourist product within the broader context of available resources and sites. Besides, they develop skills in investigating their organization strengths and weaknesses along with potential environmental threats. It is important that they establish a culture in favor of alternative tourism as a means of viable development for the local community and sensitize in reinforcing this tourist product on a local level.