Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2015/2016
Belonging course: 
Course of Bachelor's Degree Programme on SPORTS SCIENCE
Location: 
Napoli
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Credits: 
9
Year of study: 
3
Teachers: 
Cycle: 
First Semester
Hours of front activity: 
72

Language

Course description

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.

Prerequisites

Basic knowledge for the analysis of the economic organizations

Syllabus

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.

Teaching Methods

Textbooks

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.

Learning assessment

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.

More information