Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2016/2017
Belonging course: 
Course of Bachelor's Degree Programme on ECONOMICS AND BUSINESS
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Credits: 
6
Year of study: 
3
Teachers: 
Cycle: 
First Semester
Hours of front activity: 
48

Language

Italiano

Course description

The course aims at developing students’ skills with reference to food products markets and regulation (mandatory and industry self-regulatory actions), specifically focusing on some current issues. In particular, the course enables students to analyze and assess critically: food consumption and production and supply chain organizational design issues. Furthermore students acquire relevant knowledge to understand the appropriate regulatory tools to promote a food system able to feed sustainably the world's population.
Knowledge and understanding- the student has to demonstrate ability to understand: current specific issues of food markets (food consumption and production and supply chain organizational design); and the effectiveness of regulatory tools (mandatory and industry self-regulation) .
Ability to put knowledge and understanding into action- the student has to demonstrate ability to analyze food markets critical issues versus the challenge of a food system able to feed the world population in a sustainable way.
Independent thinking- the student has to demonstrate a critical ability to assess possible solutions to the issues of food system sustainability (environmental, economic and social).
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.
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.

Prerequisites

Basic knowledge of the specific characteristics and dynamics of agrifood system.

Syllabus

The course aims at developing students’ skills with reference to food products markets and regulation (mandatory and industry self-regulatory actions), specifically focusing on some current issues. In particular, the course enables students to analyze and assess critically: food consumption and production and supply chain organizational design issues. Furthermore students acquire relevant knowledge to understand the appropriate regulatory tools to promote a food system able to feed sustainably the world's population.
Knowledge and understanding- the student has to demonstrate ability to understand: current specific issues of food markets (food consumption and production and supply chain organizational design); and the effectiveness of regulatory tools (mandatory and industry self-regulation) .
Ability to put knowledge and understanding into action- the student has to demonstrate ability to analyze food markets critical issues versus the challenge of a food system able to feed the world population in a sustainable way.
Independent thinking- the student has to demonstrate a critical ability to assess possible solutions to the issues of food system sustainability (environmental, economic and social).
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.
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.

Teaching Methods

The course is organized in traditional lectures and in-class discussion of articles/reports and audiovisual material.

Textbooks

Meregalli R. Cibo non cibo, La fragilità alimentare (Dai campi alla tavola per cambiare) MC editrice, 2014.
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 aimed at evaluating the achievement of the learning objectives. In order to assess acquisition and in-depth learning of general theoretical knowledge, the written test consists of open questions about the topics covered in the program. Questions are aimed at assessing the knowledge acquired, and the ability to elaborate critically and debate on issues touched upon over the course. If the teacher deems it appropriate, an oral test may be carried out as well.

More information