Specificity of the agricultural production processes, sector and enterprise.
Demand, supply and market of agri-food products.
Agri-food system: consumption, industry and distribution. Horizontal and vertical coordination. Supply chain analysis.
Quality and safety of agri-food products: standards, certification and quality signs.
Diversification and multifunctionality.
U.E. policies.
Course Content - Last names M-Z
Specificity of the agricultural production processes, sector and enterprise.
Demand, supply and market of agri-food products.
Agri-food system: consumption, industry and distribution. Horizontal and vertical coordination. Supply chain analysis.
Quality and safety of agri-food products: standards, certification and quality signs.
Diversification and multifunctionality. Geographical Indications and typical products.
The evolution of the Common Agricultural Policy
STUDENTS NOT ATTENDING THE CLASS: course materials available on the e-learning platform.
STUDENTS ATTENDING THE CLASS: class notes, powerpoint presentations and and papers distributed during the course.
STUDENTS NOT ATTENDING THE CLASS: course materials available on the e-learning platform.
STUDENTS ATTENDING THE CLASS: class notes, powerpoint presentations and papers distributed during the course.
Learning Objectives - Last names A-L
Skills acquired at the end of the course: Ability to analyze, interpret and describe the evolutive characteristics and dynamics of the agriculture and agri-food system in the light of the evolution of agricultural policies and rural development. Ability to analyze different forms of quality management of agri-food products. Ability to critically analyze the structural features, inter-firm relationships and mechanisms of regulation and public support of sectors and production chains.
Learning Objectives - Last names M-Z
Skills acquired at the end of the course: Ability to analyze, interpret and describe the evolutive characteristics and dynamics of the agriculture and agri-food system in the light of the evolution of agricultural policies and rural development. Ability to analyze different forms of quality management of agri-food products. Ability to critically analyze the structural features, inter-firm relationships and mechanisms of regulation and public support of sectors and production chains.
Prerequisites - Last names A-L
SUGGESTED PREREQUISITES: basic understanding of economics and management. Teachnig courses containing prerequisites are: Economia aziendale I; Economia I (microeconomia); Economia e gestione delle imprese.
Prerequisites - Last names M-Z
basic understanding of economics and management. Teachnig courses containing prerequisites are: Economia aziendale I; Economia I (microeconomia); Economia e gestione delle imprese.
Teaching Methods - Last names A-L
Structured lectures: 42 hours.
Laboratories and exercises: 2 hours.
Seminars: 4 hours.
During the course, students will perform some exercises that contribute to the final mark.
For the course of AGRICULTURE AND RURAL TOURISM (course of 9 cfu): 24 additional hours of lectures, exercises and seminars (Prof. Scaramuzzi).
Teaching Methods - Last names M-Z
Structured lectures: 42 hours.
Laboratories and exercises: 2 hours.
Seminars: 4 hours.
During the course, students will perform some non compulsory exercises which contribute to the final mark.
Further information - Last names A-L
The course is held in the second semester at the Polo delle Scienze Sociali.
The course is divided by letter (letters A-L: Prof. Giovanni Belletti, letters M-Z: Prof. Andrea Marescotti).
The students of the course of AGRICULTURE AND RURAL TOURISM (course 9 cfu) must attend the A-L course and the specific B module (3 cfu, Prof. Silvia Scaramuzzi).
Further information - Last names M-Z
The course is held in the second semester at the Polo delle Scienze Sociali.
The course is divided by letter (letters A-L: Prof. Giovanni Belletti, letters M-Z: Prof. Andrea Marescotti).
Type of Assessment - Last names A-L
STUDENTS NOT ATTENDING THE CLASS: Written exam (10 closed-emded questions and 6 open-ended questions). Duration 60 minutes.
STUDENTS ATTENDING THE CLASS: The overall grade for the course is based on the end-of-year written examination (10 closed-ended questions and 5 open questions) (from 85% of the total mark, duration 60 minutes) plus short exercises to be handed in during the year (max 15% of the total mark).
Type of Assessment - Last names M-Z
STUDENTS NOT ATTENDING THE CLASS: Written exam (10 true-false questions and 5 open-ended questions). Duration 60 minutes.
STUDENTS ATTENDING THE CLASS: Written exam (10 true-false questions and 5 open questions). Duration 60 minutes. The assessment of the non compulsory excercises done by students during the course will contribute to the final mark of the exam.
Course program - Last names A-L
1) The specificities of agriculture.
Characteristics of agricultural production processes and of the structure of the agricultural sector. Agricultural and agri-business: structural features and operational aspects. The specifics of agriculture and the formation of prices on the market. Analysis of supply, demand and market of agri-food products.
2) The agro-food system.
Changes in agriculture and rural areas. Diversification and multifunctionality. Modernization of the agricultural sector. The margins of distribution. Evolution of agricultural policies of the European Union. The agri-food system in its components: consumption, agro-food processing industry, final distribution. Wholesale and traditional markets.
Horizontal and vertical coordination. The cooperative enterprise, producer organizations, interprofessional agreements. Vertical coordination and transaction cost theory. Vertical integration contracts, Supply chain analysis.
3) Quality, diversification and multifunctionality.
Quality and safety of agri-food products; Quality standards and certification; Quality signs. Typical products and protection of geographical indications. The multifunctional farm. The short food supply chain
Course program - Last names M-Z
1) The specificities of agriculture.
Characteristics of agricultural production processes and of the structure of the agricultural sector. Agricultural and agri-business: structural features and operational aspects. The specifics of agriculture and the formation of prices on the market. Analysis of supply, demand and market of agri-food products.
2) The agro-food system.
Changes in agriculture and rural areas. Diversification and multifunctionality. Modernization of the agricultural sector. The margins of distribution. Evolution of agricultural policies of the European Union. The agri-food system in its components: consumption, agro-food processing industry, final distribution. Wholesale and traditional markets.
Horizontal and vertical coordination. The cooperative enterprise, producer organizations, interprofessional agreements. Vertical coordination and transaction cost theory. Vertical integration contracts, Supply chain analysis.
3) Quality, diversification and multifunctionality.
Quality and safety of agri-food products; Quality standards and certification; Quality signs. Typical products and protection of geographical indications. The multifunctional farm. The short food supply chain