ITA | ENG
B019356 - AGRI-FOOD ECONOMICS
Main information
Teaching Language
Course Content
Suggested readings
Learning Objectives
Prerequisites
Teaching Methods
Further information
Type of Assessment
Course program
Sustainable Development Goals 2030
Academic Year 2023-24
Coorte 2022 - Second Cycle Degree in ECONOMICS AND DEVELOPMENT
Course year
Second year - Second Semester
Belonging Department
Economics and Management (DISEI)
Course Type
Single education field course
Scientific Area
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL
Credits
6
Teaching Hours
48
Teaching Term
19/02/2024 ⇒ 31/05/2024
Attendance required
No
Type of Evaluation
Final Grade
Course Content
show
Course program
show
Lectureship
Mutuality
Course teached as:
B019356 - AGRI-FOOD ECONOMICS
Second Cycle Degree in DESIGN OF SUSTAINABLE TOURISM SYSTEMS
B019356 - AGRI-FOOD ECONOMICS
Second Cycle Degree in DESIGN OF SUSTAINABLE TOURISM SYSTEMS
Teaching Language
English
Course Content
Basic concepts of agricultural economics. Agricultural supply, food demand and consumer behaviour, market dynamics and prices.
The evolution of agriculture: from productivism to multifunctionality and rural development.
The evolution of the Common Agricultural Policy in the European Union and its consequences.
The agribusiness: inter-firms coordination, food processing and distribution
Typical products and geographical indications for food and wine.
Short food supply-chains.
Food tourism.
The evolution of agriculture: from productivism to multifunctionality and rural development.
The evolution of the Common Agricultural Policy in the European Union and its consequences.
The agribusiness: inter-firms coordination, food processing and distribution
Typical products and geographical indications for food and wine.
Short food supply-chains.
Food tourism.
Suggested readings (Search our library's catalogue)
Texts and other information will be available both on the course webpage
(http://www.andreamarescotti,it/Course_AFE.htm) and Moodle platform.
Attending students will normally study on the slides of the lectures and notes taken during classes, plus some papers provided during the course.
(http://www.andreamarescotti,it/Course_AFE.htm) and Moodle platform.
Attending students will normally study on the slides of the lectures and notes taken during classes, plus some papers provided during the course.
Learning Objectives
ACQUIRED COMPETENCIES AFTER THE COURSE:
Ability to analyse, interpretate, and describe the characteristics and the
dynamics of agri-food quality systems in the light of the evolution of
production and consumption models in developed countries.
Ability to critically analyse the effects of both public and private quality
regulation policies on firms and local production systems.
Ability to design valorisation strategies related to food tourism.
Ability to analyse, interpretate, and describe the characteristics and the
dynamics of agri-food quality systems in the light of the evolution of
production and consumption models in developed countries.
Ability to critically analyse the effects of both public and private quality
regulation policies on firms and local production systems.
Ability to design valorisation strategies related to food tourism.
Prerequisites
No pre-requisites. Suggested: Microeconomics (basic concepts), and any
other basic course related to Agricultural Economics.
other basic course related to Agricultural Economics.
Teaching Methods
Lectures, seminars, case-study analysis, individual exercises and team
work.
work.
Further information
The course will be held from February to May.
More information at http://www.andreamarescotti.it/Course_AFE.htm
More information at http://www.andreamarescotti.it/Course_AFE.htm
Type of Assessment
The exam is normally written only, in presence.
It lasts one hour, and it is composed by 10 true/false questions (correct answer 1 point; no answer 0 points, wrong answer -0.5 points) and 5 open questions (maximum points for each: 5)
The maximum number of points that can be obtained is therefore 35, to which the points obtained from any exercises carried out by the student during the course will be added.
More information at: http://www.andreamarescotti.it/Course_AFE.htm
It lasts one hour, and it is composed by 10 true/false questions (correct answer 1 point; no answer 0 points, wrong answer -0.5 points) and 5 open questions (maximum points for each: 5)
The maximum number of points that can be obtained is therefore 35, to which the points obtained from any exercises carried out by the student during the course will be added.
More information at: http://www.andreamarescotti.it/Course_AFE.htm
Course program
AGRIFOOD ECONOMICS
1. Characteristics and specificity of agricultural supply and food demand. The specificities of agricultural activities: production processes, characteristics and evolution of the agricultural sector, farmers' behaviour on the market. Price variability. Price and income elasticity of food demand.
2. The evolution of agricultural production and consumption model in advanced economies. The Modernisation paradigm in the agri-food system. Food processing industry and supermarket chains, and their interactions.
3. From Modernisation to rural development and multifunctionality: the new development model for agriculture. Short food supply-chains (farmers' markets, solidarity purchasing groups, community-supported agriculture, box schemes), typical products and geographical indications for food and wine products.
4. Food and tourism. Basic concepts.
1. Characteristics and specificity of agricultural supply and food demand. The specificities of agricultural activities: production processes, characteristics and evolution of the agricultural sector, farmers' behaviour on the market. Price variability. Price and income elasticity of food demand.
2. The evolution of agricultural production and consumption model in advanced economies. The Modernisation paradigm in the agri-food system. Food processing industry and supermarket chains, and their interactions.
3. From Modernisation to rural development and multifunctionality: the new development model for agriculture. Short food supply-chains (farmers' markets, solidarity purchasing groups, community-supported agriculture, box schemes), typical products and geographical indications for food and wine products.
4. Food and tourism. Basic concepts.
Sustainable Development Goals 2030
Goal 3: Good health and well-being
Goal 12: Responsible consumption and production
Goal 11: Sustainable cities and communities
Goal 12: Responsible consumption and production
Goal 11: Sustainable cities and communities