Università degli Studi di Napoli "Parthenope"

Teaching schedule

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First Semester
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Course description

The course aims to develop students’ skills with reference to businesses’ internationalization problems and strategies in the agri-food sector. This sector: has a major significance within the UE economy; has specific dynamics and problems; is a strategic component of Made in Italy. Specifically, the course enables students to acquire a thorough understanding of: the functioning of international markets for foodstuffs and agricultural products; national forms of regulation that may affect trade (imports and exports) and firms' competitive performance; the emerging agri-food supply chain sustainability-related issues; the evolution of the competitive scenario for Italian companies wishing to develop an internationalization process.
Knowledge and understanding- the student has to demonstrate ability to understand: the functioning of international markets for foodstuffs and agricultural products; the effects of national forms of regulation on trade and firms' competitive performance; the emerging agri-food supply chain sustainability-related issues (production, transport and consumption);
Ability to put knowledge and understanding into action- the student has to demonstrate ability to analyze the evolutionary path of the competitive scenario and internationalization strategies of firms.
Independent thinking- the student has to demonstrate a critical ability to assess impacts of emerging agri-food supply chain sustainability-related issues and national policies on international markets.
Communicative Skills- the student has to be able to answer clearly, coherently and exhaustively to questions in both the written and oral test. The student will also develop the ability to convey the knowledge acquired clearly and satisfactorily also through class discussions on additional topics and group projects.
Learning Skills- the student has to demonstrate a good ability to learn by deepening knowledge through the use of relevant and authoritative bibliographical references in the field of study. Furthermore, the student will integrate the knowledge acquired in previous courses with further skills that characterize the course.


Basic knowledge of economics, international business management and marketing.


Part I - (32 hours) - The role of the agri-food sector in the EU and world economy and trade; peculiar characteristics of foodstuffs and agricultural products’ supply and demand; sector framework and business strategies; market regulation; trade barriers and multilateral and regional market integration process; international and regional competitive scenario evolution.
Part II - (16 hours) - in-depth study topics - Sustainability of agro-food supply chains, production, transport and consumption issues. Sustainability of production and consumption patterns (environmental impact, health and obesity, waste), evaluation and impacts on agri-food business competitive strategies.

Teaching Methods

The course is organized in traditional lectures, discussion of articles/report and audiovisual material and group projects. The first part of the course will be devoted to the study of the agri-food sector and international trade, then some issues will be deepened through classroom discussion of articles/reports or audiovisual material (films/documentaries). Finally, the results of group projects which, depending on students’ interests might focus on either competitive scenarios analysis or internationalization strategies with reference to specific markets or products, will be shared in the classroom.


Handouts edited by the teacher, a selection of articles/reports and audio/video material that will be available on the e-learning platform at the beginning of the course.

Learning assessment

Final assessment is based on a written test consisting of open questions about the topics covered in the program and, if the teacher deems it appropriate to better assess students knowledge, an oral exam as well. For students attending the course, final assessment will be based on a written exam, participation in classroom discussions and presentation of group projects.

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