FOOD ECONOMICS
(objectives)
Knowledge and understanding. The course will provide knowledge on the main features of food markets and the dynamics of food demand, as well as the ability to understand and analyse different supply chain organizational models "from farm to fork", also considering their level of sustainability. Applying knowledge and understanding. Students will acquire the ability to apply the definition of quality, as perceived by consumers, to products of different types, and to identify the different organizational models of the supply chain that exist in real food markets. Making judgements. At the end of the course, students will be able to autonomously interpret the trends of food markets, and to evaluate the features of a food supply chain that influence its level of sustainability. Communication skills. During the course, students will be asked to present and discuss market research, statistical data, as well as to use sources of data; the course will stimulate discussion between students by means of group works. Learning skills. the knowledge acquired during the course will allow students to understand more complex economic, managerial, and organizational aspects of the food sector, both by following further economic courses and in a self-directed and autonomous way.
|
Code
|
119477 |
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
AGR/01
|
Contact Hours
|
48
|
Type of Activity
|
Core compulsory activities
|
Teacher
|
CICATIELLO Clara
(syllabus)
Part 1: The agri-food sector in Italy - Principles of economics: market, demand, supply, theory of production - The role of the agri-food sector in the national economy - Structural and organizational features of Italian agriculture in the European context - The agri-food industry - Retail distribution - Organization of production systems between producers and markets (supply chains, districts, networks, etc.) - Trade flows and Italian agri-food balance Part 2: The quality of food products - Definitions of quality of agri-food products - Quality attributes - Quality as a competitive element in the agro-food system - The economic analysis of the markets for differentiated goods - Quality certifications Part 3: Consumption trends and consumer preferences - The consumer decision-making process - Evolution of food demand - New trends in food demand - Food companies' reaction: innovation in food products - Healthy and functional foods in the agri-food market Part 4: Sustainability of agri-food chains - Supply chains or food systems? Definitions - Environmental, social and economic sustainability of food systems - The European Farm-to-Fork strategy to improve sustainability - Food waste as a nutritional, economic and environmental problem
(reference books)
Reports, journal articles, and other materials released by the Professor during the course.
|
Dates of beginning and end of teaching activities
|
From to |
Delivery mode
|
Traditional
|
Attendance
|
not mandatory
|
Evaluation methods
|
Oral exam
|
|
|