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 therefore interdisciplinary, focusing on methodological aspects and basic knowledge not subject to rapid obsolescence.
The 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. Accordingly, the training activity includes the study of the following topics: business economics, finance and relations with the banking system, marketing strategies for agri-food products, micro-economic aspects of public intervention, agri-food economics, mathematical methods for economics, history of food and nutrition, information systems for decision-making, intellectual property and regulations on the presentation of food products, European Union law.
The degree course is divided into two specific disciplinary pathways. This offers 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.
In the first two years, the course provides an in-depth methodological background in business, economics, mathematics and law. The third year is devoted to transferring specific knowledge on the topics of environmental sustainability and food and process technologies through the study of the following topics: food production and genetic resources, food biotechnology and biotech food, international cooperation in food sustainability, climate change and food production, ecology, recombinant technologies, food chemistry, food preservation, food and beverages, food microbiology, food hygiene, animal and plant production.