FOOD COMPANIES: INTERNATIONALISATION AND SUSTAINABILITY
The course aims to provide students the analytical skills necessary to examine the growing integration of the food system in the economic global development and the role that this sector plays in the international trade.
Basic knowledge for the analysis of the economic organizations
Topics covered during the course can be divided into three main thematic areas:
1. Analysis of the key tools for the study of the agro-food sector and its competitive dynamics in the international markets with specific reference to the structure of food products and changes in consumer demand;
2. Dynamics of the global food market and positioning of the Italian agro-food sector in international markets, with specific focus on the regulation of agro-food trade in the international context;
3. Policies supporting competitiveness and sustainability of agro-food production, with particular reference to the UE Common Agricultural Policy and policies for the quality, safety and healthiness of food products.
Mariani, Viganò (2002). Il sistema agroalimentare dell’Unione Europea, Carocci editore. cap. I-II-III-IV-VII
*L’agroalimentare italiano nel commercio mondiale (2012) a cura di Fabrizio De Filippis.
* La nuova PAC 2014-2020. Un’analisi delle proposte della Commissione a cura di Fabrizio De Filippis. Cap. I-II-III-IV
Further teaching notes will be provided on University elearning platform.
During the course, the degree of student learning will be evaluated through the organization of working groups to develop case studies on specific topics. Final assessment is based on a verbal discussion.