Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2020/2021
Belonging course: 
Course of Bachelor's Degree Programme on ECONOMIA E MANAGEMENT
Location: 
Nola
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Language: 
Italian
Credits: 
9
Year of study: 
2
Teachers: 
Cycle: 
First Semester
Hours of front activity: 
72

Language

Italian

Course description

The course aims to provide students with the economic and management tools to understand the main characteristics of the agri-food system, its dynamics and the specificities of the main types of agri-food companies operating in the production, processing and distribution of food products.

The learning objectives of the course can be detailed as follows:
Knowledge and understanding:
The student must be able to understand the main theoretical and methodological tools necessary for the analysis and evaluation of the links between production, food consumption and sustainability; identify and understand the opportunities and challenges related to sustainability in the food sector and recognize the most appropriate strategies for promoting sustainable production and consumption models.
Ability to apply knowledge and understanding:
The student will have the ability to apply in a practical way the competences acquired in concrete cases, inside the organizations operating in the agri-food system and in their institutional reference environment.
Autonomy of judgment:
The student will have the critical ability to be able to re-elaborate the issues related to the sustainability of food production and consumption models addressed during the course, also through the elaboration of project work in an autonomous way aimed at deepening specific contemporary issues.
Communication skills:
The student will have to demonstrate the ability to convey the acquired knowledge in a clear and complete way, also by participating in collective discussions on in-depth topics that will take place during the lessons, as well as by presenting the project works assigned during the course. The student will have to demonstrate to know how to expose the issues addressed in a clear and effective manner.
Learning ability:
The student will have to demonstrate a good learning ability and application of the different contents addressed during the course.

Prerequisites

Basic knowledge of microeconomics and business economics.

Syllabus

The topics addressed during the course will be structured as follows:

1. Block I (3 CFU - 16 hours). Definition and tools for the economic analysis of the agro-food system; agro-food districts and food supply chain analysis; structure and organization of the agro-food supply; demand for agri-food products: characteristics, evolution and determinants of consumer’ preferences; the markets for agri-food products; market failures; contracts, vertical integration and cooperation; the GDO and the new commercial strategies.
2. II Block (2 CFU - 16 hours). Competitiveness analysis and strategic positioning of agri-food companies; new business models in response to consumer needs; marketing principles and tools applied to the agri-food firms;
3. III Block (2 CFU - 16 hours). Quality and certification of food products; differentiation of food quality; the environmental, ethical and social dimensions of food quality; main quality certification schemes and standards.
4. IV Block (2 CFU - 16 hours). Agri-food policies, sustainable development and SDGs; Green Deal and Farm to Fork Strategy; food safety and quality policy; Common Agricultural Policy.

The topics addressed during the course will be structured as follows:

1. Block I (3 CFU - 16 hours). Definition and tools for the economic analysis of the agro-food system; agro-food districts and food supply chain analysis; structure and organization of the agro-food supply; demand for agri-food products: characteristics, evolution and determinants of consumer’ preferences; the markets for agri-food products; market failures; contracts, vertical integration and cooperation; the GDO and the new commercial strategies.
2. II Block (2 CFU - 16 hours). Competitiveness analysis and strategic positioning of agri-food companies; new business models in response to consumer needs; marketing principles and tools applied to the agri-food firms;
3. III Block (2 CFU - 16 hours). Quality and certification of food products; differentiation of food quality; the environmental, ethical and social dimensions of food quality; main quality certification schemes and standards.
4. IV Block (2 CFU - 16 hours). Agri-food policies, sustainable development and SDGs; Green Deal and Farm to Fork Strategy; food safety and quality policy; Common Agricultural Policy.

Teaching Methods

The course is organized in traditional lectures, exercises and realization of project works on current topic during the course.

Textbooks

Maiorano, R. (2020): “Management dell’agribusiness” Cibele Editore (Capitoli: 2,6,7,8,9,10)
Ferrucci, D. (2020) “Qualità e certificazione dei prodotti agroalimentari” Edizioni Associazione di Agraria.org disponibile online al link https://www.agraria.org/Qualita_e_certificazione_dei_prodotti_agroalimen...
Further readings available on e-learning platform

Learning assessment

Expected learning outcomes will be verified in itinere through the presentation and discussion of project works realized by the students. At the end of the course the expected learning outcomes will be verified by a written test with 6 questions on all the topics covered during the course, aimed at verifying the knowledge acquired and the ability to understand. The estimated time for the 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 in the formulation of the answers.

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