Learning objectives
The course aims to provide tools for analyzing the food system and companies involved in the supply chains, as well as food consumers’ perception and preferences.
Prerequisites
Propaedeutic courses are not required
Course unit content
The course, after a brief introduction illustrating the main analytical tools of microeconomics, explores the aspects of the agri-food system and food demand. In particular, it analyzes the quality issues related to private and public standards and guarantee schemes, as well as private company strategies. A specific part of the course aims to analyze the distinctive characteristics and behavior management of agricultural and food cooperatives.
Full programme
1. Introduction to economics
1.1 Introduction to microeconomics
1.2 Markets and price system
1.3 Supply and demand
1.4 Firms’ costs curves
1.5 Profit-maximizing level of output
2. Agriculture: from sector to system
2.1 Role of agriculture in the national economy
2.2 Food industry and distribution
2.3 Analyzing tools for the agri-food system
2.4 Analysis of agri-food system structure and organization
2.5 Network economy and local agri-food systems
3. Trends in quality food consumption
3.1 New trends in food consumption
3.2 Food quality
3.3 Food quality indications and standards
3.4 Costs and benefits of food quality strategies
4. Agri-food cooperatives and producers’ organizations
4.1 The economic objective of the cooperatives
4.2 Relationship between cooperative and members
4.3 Elements of the cooperatives’ balance sheet
4.4 Management analysis of the cooperative firms
4.5 The cooperatives’ role in the Italian agri-food system
4.6 The Italian legislation of producers’ organizations
4.7 The producers’ organizations role and activities in the Italian agri-food system
Bibliography
Selected readings, edition 2011/2012. Further readings will be uploaded on the teacher’s webpage
Teaching methods
Lectures, written and oral exercises
Assessment methods and criteria
Written and/or oral examination
Other information
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