Learning objectives
<br />The first part of the course gives basic notions of the market and firms as an introduction to microeconomics. <br />The second part looks at the Italian agri-food system in the context of the CAP and its evolution. <br />Lastly it looks at important issues in Italian and European agri-business, focussing on quality and food safety legislation.
Prerequisites
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Course unit content
<br />I Elements of economics<br />The market<br />Forms of market<br />Demand and supply functions <br />Consumer behaviour theory <br />Basic firm theory <br /> <br />II Characteristics of the agri-food system<br />Definitions of agri-food system<br />Primary sector<br />Food industry<br />Wholesale and retail distribution of agri-food products <br /> <br />III. Common Agricultural Reform<br />Treaty of Rome<br />McSharry Reform<br />Agenda 2000<br /> <br />IV. Food safety<br />EU Policy<br />The White Book<br />Regulation 178/2002
Full programme
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Bibliography
<br />Samuelson P., Economia, W.D. Nordhaus, ultima edizione.<br />Saccomandi V., Economia dei mercati agricoli, Ed. Il Mulino
Teaching methods
<br />Oral exam. Students may be asked to write short papers for seminars during the course.
Assessment methods and criteria
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Other information
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