Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2017/2018
Belonging course: 
Course of Bachelor's Degree Programme on BUSINESS ADMINISTRATION
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Credits: 
3
Year of study: 
3
Teachers: 
Cycle: 
Second semester
Hours of front activity: 
24

Language

Italian for lectures

Course description

This course aims to provide knowledge about food safety and quality issues, with respect to motivations, purposes, and tools available to food chain stakeholders.
Economic and political impacts are proposed both at local and international levels.

Prerequisites

Formally none; however, knowledge of basic microeconomics is necessary for an understanding of the various topics covered during the course.

Syllabus

I part: 24 h.:
food quality and safety economic framework. food quality and safety theoretical issues, asymmetry, information role, research, experience and credence products, moral hazard, market failure and adjustment.

This course aims to provide knowledge about food safety and quality issues, with respect to motivations, purposes, and tools available to food chain stakeholders.

Teaching Methods

Front-class lectures and seminars both by class students and by external experts.

Textbooks

The main readings will be suggested at the beginning of the course.
Suggested readings in Italian language:
-Covino, D., Boccia, F.(2008): “Qualità dei prodotti agroalimentari e consumatori: approccio pubblico, schemi di assicurazione e metodi di valutazione, Franco Angeli, Milano.”

Other suggested readings on e-learning moodle platform.

Learning assessment

During the course students will be asked to explore new real cases, with assessments also through e-learning platform of the University.
Final written multiple choices test aimed to check learning degree of covered issues and students’ capability to context them in practical national and international scenarios.

More information

EXPECTED LEARNING OUTCOMES
Knowledge and understanding:
Student has to demonstrate to posses adequate knowledge of major characteristics of modern food systems and food quality and safety issues.
Applying Knowledge and understanding:
Student has to demonstrate how to apply theory to real issues in agrifood systems related to assure, mantain and improve quality and safety.
Making judgments:
The student will have to demonstrate how to use concepts and terminology appropriate to specific quality and safety issues in agrifood systems.
Communication:
The student must demonstrate the ability to communicate concepts and real case studies in a clear and appropriate manner.
Lifelong learning skills:
The student must demonstrate a good ability to learn and apply the acquired knowledge in food quality issues.