Understanding the Italian and European agri-food system, both with a supply chain and sectorial perspective. In particular, the course aims to:
- develop the knowledge of issues concerning the role of agriculture and the agri-food system in the economic development, the characteristics of the demand and supply of food products, the functioning and organization of the agri-food system and the companies involved;
- deepen the theoretical and operational implications deriving from the presence of market failures (externalities / public goods, transaction costs and information asymmetry);
- provide the tools to understand current agricultural policies on international markets and the role of the agri-food system in environmental conservation, sustainability, promotion of rural and territorial development, and health protection.
The expected learning outcomes are:
1) Knowledge and understanding: knowledge of the organization of the agri-food system; knowledge of food quality schemes in the agri-food sector (voluntary certifications, geographical indications, etc.); knowledge of the main sustainability dimensions related with the agri-food system; knowledge of the evolution of the Common Agricultural Policy (CAP) and current frame of the agricultural support and rural development policies; knowledge of the economic aspects of the evaluation of food safety regulations and policies.
2) Application skills: apply the principles of math to the analysis of simple economic models of supply and demand; assess the food quality from an economic and marketing perspective; apply the organizational knowledge of the agri-food system to real case studies; identify and evaluate the sustainability factors of the agri-food chains; apply the financing policies of agriculture and rural development to case studies; identify the factors to be taken into consideration for the economic evaluation of food safety policies.
3) Independent judgment: evaluation and interpretation of simple mathematical models; develop a scientific approach to bioethical problems (e.g. GMOs); evaluate the quality-price ratio of food (value for money); critical use of data from scientific literature; evaluation of teaching.
4) Communication skills: written and oral communication through the scientifically correct vocabulary of the subject; ability to present, transmit and disseminate information on topics related to food (from production to consumption); ability to communicate with experts or non-experts in the food production sector, and when initiated to work to superiors and / or customers; ability to communicate and collaborate in working groups in the food sector.
5) Ability to learn: ability to consult bibliographic material, databases relating to food (including market and sectorial data) and regulatory tools related with food; ability to critically consult food-related websites; develop a scientific approach to bioethical issues related to the production, trade and consumption of food; ability to participate in seminars and training study days; ability to successfully carry out the Master's Degree courses of related classes.