Course presentation

The ‘Economics and Management of sustainable food chains’ Degree Course aims to train a modern professional figure, such as the biomanager, who responds to the growing interdisciplinary demands placed on those working in the context of the agri-food systems.

Specifically, the training course is geared towards providing transversal skills that combine the economics of sectors and supply chains and business management with technological knowledge related to food production and preservation materials, as well as the topic of environmental sustainability.

The course is interdisciplinary, focusing on methodological aspects and basic knowledge not subject to rapid obsolescence

The course in brief

The ‘Economics and Management of sustainable food chains’ degree course equips graduates with the methods and tools needed to analyse and manage the strategies of institutions operating in the agri-food chain such as production and processing companies, brand and cooperative enterprises, protection consortia, producer associations, modern distribution, HoReCa operators, quality certification companies and bodies involved in the promotion of agri-food products in Italy and abroad.
The specific learning objectives differ according to the curricula, but have a common denominator in that they are based on a solid methodological and basic application preparation in the business disciplines.
The degree course is divided into two specific disciplinary pathways that offer students a wide range of options that provide them with an adequate cognitive framework to immediately face work with positions of responsibility in the agri-food sector or to continue their studies on the Master's pathway.
At the end of the degree course, the ‘Economics and Management of sustainable food chain’ graduate will have a solid theoretical and conceptual basis in the main disciplinary fields related to the economic-business, environmental and technological issues of the agri-food chain. Specifically, graduates will learn about:
- the key concepts and the specific scientific language of the economic-business disciplines, in the field of life sciences and production processes;
- the basic mathematical and statistical tools for detecting, measuring and analysing economic phenomena;
- the operating principles of the markets and the agri-food economy;
- the regulatory and cultural environment relevant to understanding the agri-food chain - the main conceptual frameworks relating to business management;
- the basic aspects of food sustainability, international cooperation and the impact of climate dynamics on the environment, resources and processes;
- the basics of food production methods, hygiene and health aspects, food safety and quality.

The degree course is designed as a basic training for further studies. It also foresees interesting employment opportunities, favoured by an intensive internship activity, in organisational roles related to different functional areas (R&D, quality systems management, marketing, buying, export management, communication and external relations) of companies operating in the agri-food chain.
The most relevant employment opportunities relate to:
- companies associated with the production, processing, preservation and distribution of food products;
- companies in the large-scale retail trade;
- public and private entities conducting planning, analysis, control, certification or activities for the protection and enhancement of food production;
- public organisations and national and international institutions, professional agricultural associations and service companies in the sector.

"Parma, capital of the Food Valley "