Learning objectives
Provide knowledge, skills and attitudes as a basis for work in managerial and entrepreneurial companies that operate in modern agri-food system.
Enhance the capacity for independent research, team work and presentation of written reports and oral, through group work in the classroom and the analysis of business cases in which the theoretical part addressed in the lessons is applied to the analysis of the agro-food system.
Prerequisites
Firm accountancy and marketing 4p
Course unit content
The course give a intermediate knowledge in the management disciplines (consumer analysis)
Full programme
Industrial analysis of agribusiness
Food Consumer analysis
Scenario analysis applied to food sector
Innovation in the food sector
"Green products"
Case study 1: Products analysis
Case study 2: food industry description
Case study 3: ConsumeHealth
Bibliography
Slide of the lessons
Scientific papers discussed.
Text book: Gestione delle imprese agroalimentari, Cristina Mora, Create McGraw-Hill Education, 2017, ISBN: 978-13-070-8514-3
Articles and slides from the lessons
Teaching methods
lessons, case study
Assessment methods and criteria
• The final exam will be written (3 open-ended questions).
• The knowledge that we intend to evaluate concern the whole program. The skills that will be assessed are related to the student's ability to apply these concepts in the case studies proposed by the teacher during the final examination. In the examination, the teacher will provide students with 3 open-ended questions.
• The criteria used to evaluate students are: a) ability to use the knowledge transmitted during the course, in concrete case studies suggested by the teacher in the three questions of the final examination, b) ability to argue the responses with the use of terms, to analyze from an economic point of view the proposed case studies, c) formal language and use of specific terminology. For each question these three criteria . For each of the three questions, the teacher will assign a score from 1 to 10 using the weights for the three criteria; to achieve the minimum evaluation candidates must achieve a total score greater than or equal to 18.
Other information
