The course is organized around five key themes:
• The tools of Agri-food Economics;
• The structure of Farm and Agro-industrial System,
• Food chain, distribution channels and the regulation mechanisms of Agri-food System;
• Agricultural and Food Policy in the European Union;
• Quality, certification and traceability.
a. At the end of the course students will have acquired the knowledge necessary to understand both the operation of an enterprise of the food system as well as the context in which it operates.
b. On the basis of the topics, the student will be able to apply the acquired knowledge in order to carry out management decisions in a company of the food system, regardless of the functional area in which he or she will be employed. Their sphere of action can be developed by initiatives aimed at improving economic efficiency (including the supply of raw materials) to the enhancement of the product / service offered on the market.
c. At the end of the course, the critical thinking skills (independent judgment) will enable the student to deal with the production system in a broader perspective than merely being able to understand the operational dynamics that occur at the supply chain level.
d. The ability communication skills developed will allow to use a consistent technical language and to work in teams in order to interact with various functional levels provided for by the company.
e. The study method also passes through practical exercises to master the sources of statistics and information on the food system, with particular reference to the consumption of food products. These activities are designed to enhance the ability to learn by applying a logical method to identify problems and to criticize analysis of the solutions adopted.