Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2019/2020
Belonging course: 
Course of Bachelor's Degree Programme on BUSINESS ADMINISTRATION
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Credits: 
6
Year of study: 
3
Teachers: 
Cycle: 
Second semester
Hours of front activity: 
48

Language

ITALIAN for lectures and for Blended.

Course description

The course aims to provide students the tools useful to analyze the characteristics and dynamics of firms operating in the agri-food supply chain; to interpret the integration and cooperation relationships among firms along the agri-supply chain; to develop the knowledge of the political and institutional framework in which the agri-food actors operate; to manage tools and strategies for the promotion of agri-food productions.
The learning objectives of the course can be detailed as follows:
KNOWLEDGE AND UNDERSTANDING: Students will demonstrate to understand the current characteristics of the agri-food sector with specific reference to the evolution of the demand and supply of agri-food products, to the competitive dynamics of the firms that operate along the agri-food supply chains and the processes of vertical and horizontal integration that can be established between them.
ABILITY TO APPLYING KNOWLEDGE AND UNDERSTANDING: at the end of the course, students will demonstrate to know how to apply the acquired skills in order to propose competitive strategies to respond to the main emerging challenges in the agri-food markets and to plan strategies for the promotion of agri-food production.
JUDGMENT AUTONOMY: Students will demonstrate the critical ability to rework the theoretical contents and the tools dealt during the course in order to apply them to concrete case studies, also through the realization of project work that will be proposed during the course.
COMMUNICATION SKILLS: Students will demonstrate the ability to communicate, in a clear and appropriate way, during both the written test and the oral exam. The realization of the project works assigned during the course will allow the students to prepare a power point presentation and to present in a synthetic way the results of their analysis.
LEARNING ABILITY: Students will demonstrate a good ability to learn and apply the contents dealt with during the course by being able to strengthen their knowledge on relevant bibliographic references relevant to the field under study.

Prerequisites

Basic knowledge of microeconomics and business economics.

Syllabus

1. I Block (2 Cfu – 16 hours). Economy of the agri-food system: structure, strategies and processes in the agri-food system; organization and scenarios of the national and international agri-food industry; development of modern distribution and the new trade channels.
2. II Block (2 Cfu – 16 hours). Management of agri-food firms and strategies for integration and cooperation: competitiveness analysis and strategic positioning; contracts, vertical integration and cooperation; strategies for adapting business to markets.
3. III Block (2 Cfu- 16 hours). Agri-food policies: European Community Agricultural Policy; Food safety and quality policy; Competition policy.
4. IV Block (3 Cfu – 24 hours). Tools and strategies for the promotion of quality productions: horizontal and vertical differentiation of quality; food quality marks; mandatory and voluntary certifications schemes; voluntary food-labeling

The topics covered in the course can be structured into four main thematic areas that will be structured as follows:
1. I Block (2 Cfu – 16 hours). Economy of the agri-food system: structure, strategies and processes in the agri-food system; organization and scenarios of the national and international agri-food industry; development of modern distribution and the new trade channels.
2. II Block (2 Cfu – 16 hours). Management of agri-food firms and strategies for integration and cooperation: competitiveness analysis and strategic positioning; contracts, vertical integration and cooperation; strategies for adapting business to markets.
3. III Block (2 Cfu- 16 hours). Agri-food policies: European Community Agricultural Policy; Food safety and quality policy; Competition policy.
4. IV Block (3 Cfu – 24 hours). Tools and strategies for the promotion of quality productions: horizontal and vertical differentiation of quality; food quality marks; mandatory and voluntary certifications schemes; voluntary food-labeling

Teaching Methods

The course is organized in traditional lectures and analysis of case studies selected by the professor. In addition, the in-depth analysis of some topics will be available on Blended through the e-learning platform Moodle.

Textbooks

Sodano V., Sassi M. e Marchini A. (2010). Economia agroalimentare: mercati e politiche. McGraw-Hill Editore, capitoli 1 (da 1.3 a 1.6); 3 (da 3.1 a 3.8); 5 (da 5.1 a 5.7); 7 (da 7.1 a 7.5); 8, 9 e 11.
I Sistemi di Qualità Alimentare A cura di: Giovanni Peira, Moreno Soster 2016. Disponibile in download dal portale istituzionale della Regione Piemonte ‐ Direzione Agricoltura: www.regione.piemonte.it/agri/politiche_agricole/promozione_valorizzazion...

Learning assessment

The assessment is aimed at verifying the level of achievement of the previously indicated training objectives. The assessment will take place in several ways and at different times. Learning outcomes will be verified during the lectures, for attending students by the project works presentation for which each student will receive an evaluation that will be considered in the final score.
The final assessment is based on a written test with 6 open questions, which will focus on all the topics covered during the course, in order to verify the knowledge acquired and the ability to understand. For the successful of written test it is necessary to acquire at least 18 points out of 30. The estimated time for the written test is 1 hour. It will not be allowed to consult texts or use PCs, smartphones and other physical or IT media.
The evaluation of the written test takes into account the efficiency of the methods used, the completeness and accuracy of the answers, as well as the clarity of answers composition.

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