Principi di economia agroalimentare e vitivinicola
Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency. Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it. Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role. The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies. An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.
Microeconomics (6 CFU) • Introduction to Economics and its analytical tools • The objects studied by Microeconomics. • Rationality in Economics. The concept of opportunity cost • Ways of organizing the economic life • Economic agents and the marketplace • The demand function and its determinants • The supply function and its determinants • The production function • Production Costs analysis • Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics. • The competitive market • Monopoly • Market failures: externalities and public goods • The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies. • The cobweb model; market margins in markets with multiple layers
The Agri-food System: general features and focuses on the Italian case (2 CFU) • The Agri-food System in the macro economy • Agri-food consumption: time-trends and actual situation • The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons. • Focus on Short Food chains: SWOT analysis • The agri-food sector in the Lazio region: an overview • The wine sector in the Lazio region
Suggested alternative textbooks: 1) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli 2) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Econmia, 20esima edizione italiana, McGraw Hill 3) Lieberman Marc; Hall Robert E., 2010, Principi di Economia, Apogeo 4) Altri, previo accordo con il docente for the selection of chapters, refer to the slides presented in the lesson and / or agree with the teacher. For the part on the Italian agri-food system, material provided by the teacher during the course or on request for non-attending students. The material is always available on the student portal (university platform, area of teaching materials of the course) and on the google drive shared with the teacher.
Dates of beginning and end of teaching activities
At a distance
Objectives of the course
Università degli Studi della Tuscia - Rettorato, Via S.M. in Gradi n.4, 01100 Viterbo, ITALY - Tel. 0761.3571