Agrifood innovation and sustainability (II MOD)
The teaching, as a further study of the first module, will lead to understanding how to improve competitiveness in an increasingly challenging economic context, while ensuring the sustainable use of resources and ecosystem services; how to contribute to food security; how to put the various economic actors in a position to develop and diversify their economic activity; what is the role of research and innovation in relation to these areas.
In order to effectively pursue the educational objectives listed above, it is necessary to have acquired and assimilated the following knowledge: fundamental concepts of microeconomics; fundamental concepts of business economics.
The course is organized in a single in-depth section.
The contents of the program related to this part can be indicated in the following section:
• Innovation of the agro-industrial production system; obtaining competitive food products with more sustainable and more energy-efficient processes; enhancement of the agro-food product "made in Italy"; basic research for the advancement of the frontiers of knowledge; the development and transfer of technologies also of a multi-sectoral nature; innovation and business competitiveness.
Knowledge and understanding: the student must demonstrate to understand the problems related to the general themes of innovation in the overall economic context of the agri-food sector; it must also show that it knows the main cognitive elements related to the role of sustainability and the economic instruments used to achieve environmental and social standards.
Ability to apply knowledge and understanding: the student must demonstrate the ability to apply the knowledge acquired to the main nodes of the agro-industrial supply chain. To this end, the teacher will illustrate, during lectures to attending students, the relevance and effects of innovations and sustainable development policies, integrating the theoretical and basic modeling analyzes with examples, applications, data and case discussions and real problems concerning the agro-industrial sector; these themes are also illustrated at the reception to non-attending students.
Making judgments: the student must demonstrate the ability to apply and contextualize the knowledge acquired during the course, succeeding in applying, independently, what he has learned at a theoretical level also in real-life contexts and demonstrating, moreover, that he is able to express an informed judgment.
Communication skills: the student must be able to respond clearly, legally and comprehensively to both the written test questions and the oral exam.
Learning skills: the student must demonstrate a correct learning ability and be able to deepen his / her knowledge on relevant bibliographic references relevant to the field under study. Furthermore, it must be able to analyze and evaluate the impacts of technological innovations and sustainability policies on the various reference scenarios of the agro-industry.
The course is organized both with a frontal teaching path and with analysis of real and topical case studies selected by the teacher, also through individual or group practices. The course also includes the possibility of using the Moodle e-learning university platform (Forum, Chat, Tasks, Glossaries, Polls, Quizzes, etc.), for further information and / or exercises and additional support for students: so at the same time the possibility for learners to develop the capacity for self-learning through mutual interaction and sharing with the group of students, thus creating a real experiential laboratory. Finally, students are also offered the opportunity to attend seminars of well-known scholars in the business world or institutions hosted in the University.
“Future food and economic sustainability: the nutraceutical technology”, Boccia, F. & Peluso, F. (2018). Quality - Access to Success, 19 (167).
“Innovation and sustainability in agri-food companies: the role of quality”, Boccia, F. & Covino, D. (2016), Rivista di Studi sulla Sostenibilità, N°. 1, Franco Angeli editore.
“Potentialities of new agri-biotechnology for sustainable nutrition”, Covino, D. & Boccia, F. (2016). Rivista di Studi sulla Sostenibilità], N°.2, Franco Angeli editore.
Slides containing in-depth information on the e-learning portal.
Further materials will be proposed by the teacher to deepen the topics covered in the textbook.
During the course the degree of learning will be evaluated through the development by the students of case studies, also thanks to the use of the University e-learning platform. Furthermore, at the end of the course, the exam consists of a written test: the latter consists of a multiple choice test covering all the main parts of the study program. The questions are twenty in number, with scores ranging from one to three depending on the complexity of the question; the student, for each single question, can choose an answer in a range of five possibilities (no penalties are foreseen). The final result can also lead to the achievement of praise.
If the lecturer deems it appropriate, in order to better evaluate the preparation, an oral interview can also be conducted. The vote assigned to the oral interview is expressed in thirtieth and average with that of the written test (with equal weighting) for the final vote.
To contact the professor.