VALORISATION OF LOCAL AGRI-FOOD PRODUCTS
cod. 1007708

Academic year 2020/21
2° year of course - First semester
Professor
- Filippo ARFINI
Academic discipline
Economia ed estimo rurale (AGR/01)
Field
Ambito aggregato per crediti di sede
Type of training activity
42 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ENGLISH

Integrated course unit module: C.I. CONSUMER BEHAVIOUR AND FOOD VALORISATION

Learning objectives

The course aims to achieve the following objectives in relation to the subsequent aspects.
a. Knowledge and understanding: The course aims to provide the main keys for reading on GI and proximity products.
b. Ability to apply knowledge and understanding. Students will develop skills in the analysis of the main factors that affect food quality and their enhancement.
c. Autonomy of judgment. Students will develop a critical sense in judging the system of GIs and local products in order to favour their promotion and commercial enhancement.
is. Ability to learn. The study method provided includes moments of lectures, group work, individual analysis, discussion of the topics addressed in the classroom

Prerequisites

- International management of agribusiness
- European and global food law

Course unit content

The contents of the course address the theme of enhancing quality food productions falling within the typologies of Geographical Indications and local products with the aim of: i) providing students with practical and theoretical elements aimed at understanding their productive characteristics, the elements that determine them the quality and how to protect them, ii) the main theoretical approaches to the territorial and supply chain dynamics aimed at favouring their reproducibility, specificity and enhancement, iii) the institutional and business tools to set a correct valorisation policy in local and international markets.

Full programme

The topics covered in the course concern the following aspects:
- Geographical indications and local products.
- Disputes in the use of GIs in the local and international market
- Production regulations and third party guarantee systems
- The value chain;
- the role of the territory;
- enhancement strategies;
- techniques for assessing the sustainability of GIs;
- The circle of quality: identification, qualification, enhancement, reproduction

Bibliography

a) Selected readings prepared by the teacher using articles and book chapters in Italian and English.
b) Elisabeth Barham, Bertil Sylvander (Eds). Labels of Origin for Food. Local Development.Global Recognition. p. 29-44. Oxfordshire:CABI. ISBN: 9781845933524
c) Emilie Vandecandelaere, Filippo Arfini, G. Belletti, Andrea Marescotti. (Eds). Linking people. places and products. A guide for promoting quality linked to geographical origin and sustainable Geographical Indications. p. 1-194. Roma:FAO. ISBN: 9789251063743, http://www.fao.org/in-action/quality-and-origin-program/resources/publications/linking-people-places-products/en/

Teaching methods

- Frontal lessons;
- Classroom exercises;
- Group work;
- Study visits (if possible

Assessment methods and criteria

- Working Group. Students will face a concrete case of analysis and enhancement of GI products describing and processing the results and exposing them through the use of posters and an essay of 15 pages (rated 15/30 points).
- Oral exam. The oral question will be in free form on the theoretical addressed in class. (rated 15/30 points).
- The honors are awarded to those students who fully comply with the requirements. In addition, they have to demonstrate a systematic knowledge of the topic, an excellent ability to apply the acquired knowledge, autonomy of judgment, as well as particular care in the formal drafting of the paper.
- The poster and the essay will be organized individually before the oral exam and delivered by email. The oral exam, if carried out remotely, will be organized through the teams platform.
-The final grade, communicated after the written test directly in Esse3, will correspond to the arithmetic average of the assessments obtained expressed out of thirty.

Other information

The activities will take place in streaming through the use of the Teams and Elly platforms. Lessons will be recorded for any asynchronous use. Lessons will be held in both synchronous (via Teams) and asynchronous mode (uploaded on the Elly page of the course). During the lessons in synchronous mode (direct), mainly frontal moments will alternate with interactive moments with the students. To promote active participation in the course, various individual and small group activities will be proposed, through the use of the resources available in Elly, such as discussion forums and logbooks