FOOD COMPANIES: INTERNATIONALISATION AND SUSTAINABILITY
The course aims to provide students with the package of theoretical knowledge and practical examples needed to approach the study of issues related to the internationalization processes that characterize both small and medium-sized enterprises and larger ones in different productive sectors, but especially in the food industry. The student will acquire the knowledge and analytical tools for the understanding and implementation of corporate strategies in view of a modern enlarged competitiveness
Formally nothing; however, knowledge of basic business and economics is necessary for an understanding of the various topics covered during the course
The course is organized in two parts, the first one with a theoretical character and the second one with a more concrete and realistic cut. The program contents of the first part (48 hours during the first two modules) can be divided into the following sections:
• Peculiarity of the agri-food system; sustainability; technological innovation; food quality and safety; communication and marketing.
• Internationalization and big companies. Globalization and internationalization.
• Strategy. Kind of internationalization: export, contracts, direct foreign investment. Joint venture. International marketing. Corporate social responsibility and sustainability.
Instead, the program contents of the second part (24 hours during the third module) can be divided into the following sections:
• Elements of theory on internationalization.
• Big companies: role and impact.
• Case studies. Agri-biotech. Developing countries
The student have to demonstrate the main characteristics of modern competitiveness and internationalization processes, especially of agri-food businesses, and to understand the key elements of sustainability and its application to the globalized industrial world.
The student have to demonstrate how to apply to the real business contexts the main characteristics of modern competitiveness and internationalization processes, with particular reference to agri-food businesses and the role of sustainability in business activities.
The student will have to demonstrate how to use concepts and terminology more appropriate to the particular and concrete proposed situational contexts.
The student must demonstrate the ability to communicate concepts and concrete proposed situational situations in a clear and appropriate manner.
The student must demonstrate a good ability to learn and apply the acquired knowledge
The course is divided in two sections, i.e., one linguistic and one more specific. The course also includes lectures via e-learning. This allows applying the systemic and interactional learning model in which students are central, and it helps develop their self-learning through mutual interaction. Teamwork, and the group itself, becomes a real experiential workshop
"Internazionalizzazione, multinazionali e settore agroalimentare", Boccia F. (2009), Aracne editrice.
Further teaching notes will be provided during the class by the teacher.
During the course we will assess the degree of learning by asking students to explore new real cases, with assessments also through e-learning platform of the University. The final exam, written, will assess the level of learning of the topics also conducted through reference to concrete cases
To contact the professor