Basic concepts of agricultural economics. Agricultural supply, food demand, market dynamics.
The evolution of agriculture: from productivism to multifunctionality.
The evolution of the Common Agricultural Policy and its consequences.
The agribusiness: inter-firms coordination, food processing and distribution
Food quality. Local, typical, environmentally friendly and ethical products on local and international markets.
Short food supply-chains.
Texts and other information will be available both on the course webpage (http://www.andreamarescotti,it/Course_AFE.htm) and Moodle platform.
ACQUIRED COMPETENCIES AFTER THE COURSE:
Ability to analyse, interpretate, and describe the characteristics and the dynamics of agri-food quality systems in the light of the evolution of
production and consumption models in developed countries.
Ability to critically analyse the effects of both public and private quality regulation policies on firms and local production systems.
Ability to design valorisation strategies related to food tourism.
No pre-requisites. Suggested: Microeconomics (basic concepts), and any
other basic course related to Agricultural Economics.
Lectures, seminars, case-study analysis, individual exercises and team work.
The course will be held from February to May 2020.
Further information at http://www.andreamarescotti.it/Course_AFE.htm
Modalità di verifica apprendimento
Due to the COVID-19 emergency, starting from June 2020, exams can only be carried out electronically (D.R. 358 of 12 March 2020 and subsequent amendments to D.R. 9.04.20). Therefore, UNTIL THE STATE OF EMERGENCY STATE COVID-19, the examination modalities are varied as described below.
ATTENDING STUDENTS PROGRAM
The exam will be composed by two different parts, each of which with the same "weight":
1) first part is a short written test on Moodle platform, with true/false questions and a couple of multiple choice questions
2) one oral exam on Meet or Zoom platforms
Marks obtained from the optional exercises will be added to the final mark
NON ATTENDING STUDENTS PROGRAM
The assessment consists of an oral exam, aimed at verifying: 1) the knowledge acquired regarding the concepts, materials and tools for Agri-
Food Economics; 2) the ability to apply the acquired knowledge, the ability to draw conclusions, the use of appropriate language, communication skills, and the ability to understand and learning.
The oral exam consists in 3/4 questions. Duration: 15-to-30 minutes.
Programma del corso
1. Agricultural supply and food demand. The specificities of agricultural
activities: production processes, agricultural sector structure and farms
characteristics. Farmers' behaviour on the market. Price variability.
2. The evolution of agricultural production model and consumption model
in advanced economies. From Modernisation to multifunctionality in
3. Information problems and quality signalling. The specificity of the
quality issue in agriculture and food. Traceability, labelling, quality
standards and certification.
4. Valorisation strategies of local, typical, environmentally friendly and
ethical products on local and international markets. The protection of
Geographical Indications and its economic, social, and environmental
effects. Short supply-chains: farmers' markets, solidarity purchasing
groups, community-supported agriculture, box schemes.
5. Food and tourism. Basic concepts, agri-tourism and rural tourism. Food
routes. Case study analysis