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Università degli Studi di Parma Università degli Studi di Parma
Second cycle degree course in
Economics and Management of Sustainable Food Environment
Università degli Studi di Parma
Department of Economics and Management

ECONOMICS OF VALUE CHAINS
cod. 1011691

Academic year 2024/25
2° year of course - First semester
Professor
Maria Cecilia MANCINI
Academic discipline
Economia ed estimo rurale (AGR/01)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
35 hours
of face-to-face activities
5 credits
hub: PARMA
course unit
in ENGLISH
lectures timetable unavailable
exam calls

Integrated course unit module: C.I. ECONOMICS OF FOOD QUALITY SCHEMES

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Learning objectives

This course aims to provide students with the skills and tools to understand how agro-food value chains approach the challenge of competitiveness. Particular attention will be paid to global and local value chain sustainability.

Prerequisites

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Course unit content

The course will cover Value Chains (VCs), specifically focusing on agri-food systems. It will address the development of this concept and the primary tools for analyzing VCs.

Full programme

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Bibliography

Handouts

Teaching methods

The activities will take place in person. Some seminars will be held online.
Acquisition of the ability to apply analytical methodologies through group work and individual exercises.
Acquisition of independent judgment through group work and classroom discussions.
Acquisition of learning skills: group work and individual exercises will encourage students to propose appropriate solutions for specific situations.
Acquisition of technical language: during the course, the meaning of commonly used terms related to the analysis of value chains and agri-food systems will be explained

Assessment methods and criteria

Written examination (70%) and assessment of the group work (30%).
The honours 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 and autonomy of judgment.
The final grade will be expressed out of thirty.
For those not participating in the group work, the exam will be both written (weight: 50%) and oral (weight: 50%).

Other information

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