Specificity of the agricultural production processes, sector and enterprise.
Demand, supply and market of agri-food products.
Agri-food system: consumption, industry and distribution. Horizontal and vertical coordination. Supply chain analysis.
Quality and safety of agri-food products: standards, certification and quality signs.
Diversification and multifunctionality.
U.E. policies.
Course Content - Last names M-Z
Specificity of the agricultural production processes, sector and enterprise.
Demand, supply and market of agri-food products.
Agri-food system: consumption, industry and distribution. Horizontal and vertical coordination. Supply chain analysis.
Quality and safety of agri-food products: standards, certification and quality signs.
Diversification and multifunctionality.
U.E. policies
STUDENTS NOT ATTENDING THE CLASS: course materials available on the e-learning platform.
STUDENTS ATTENDING THE CLASS: class notes, powerpoint presentations and and papers distributed during the course.
STUDENTS NOT ATTENDING THE CLASS: course materials available on the e-learning platform.
STUDENTS ATTENDING THE CLASS: video-recorded lectures (GDrive), powerpoint presentations (Moodle) and articles distributed during the course.
Learning Objectives - Last names A-L
Skills acquired at the end of the course: Ability to analyze, interpret and describe the evolutive characteristics and dynamics of the agriculture and agri-food system in the light of the evolution of agricultural policies and rural development. Ability to analyze different forms of quality management of agri-food products. Ability to critically analyze the structural features, inter-firm relationships and mechanisms of regulation and public support of sectors and production chains.
Learning Objectives - Last names M-Z
Skills acquired at the end of the course: Ability to analyze, interpret and describe the evolutive characteristics and dynamics of the agriculture and agri-food system in the light of the evolution of agricultural policies and rural development. Ability to analyze different forms of quality management of agri-food products. Ability to critically analyze the structural features, inter-firm relationships and mechanisms of regulation and public support of sectors and production chains.
Prerequisites - Last names A-L
SUGGESTED PREREQUISITES: basic understanding of economics and management. Teachnig courses containing prerequisites are: Economia aziendale I; Economia I (microeconomia); Economia e gestione delle imprese.
Prerequisites - Last names M-Z
SUGGESTED PREREQUISITES: basic understanding of economics and management. Teachnig courses containing prerequisites are: Economia aziendale I; Economia I (microeconomia); Economia e gestione delle imprese.
Teaching Methods - Last names A-L
Structured lectures: 42 hours.
Laboratories and exercises: 2 hours.
Seminars: 4 hours.
During the course, students will perform some exercises that contribute to the final mark.
Teaching Methods - Last names M-Z
Structured lectures: 42 hours.
Laboratories and exercises: 2 hours.
Seminars: 4 hours.
During the course, students will perform some exercises that contribute to the final mark.
Further information - Last names A-L
The course is held in the second semester at the Polo delle Scienze Sociali.
The course is divided by letter (letters A-L: Prof. Giovanni Belletti, letters M-Z: Prof. Andrea Marescotti).
Further information - Last names M-Z
The course is held in the second semester at the Polo delle Scienze Sociali.
The course is divided by letter (letters A-L: Prof. Giovanni Belletti, letters M-Z: Prof. Andrea Marescotti).
Type of Assessment - Last names A-L
STUDENTS NOT ATTENDING THE CLASS: Written exam (10 closed-emded questions and 6 open-ended questions). Duration 60 minutes.
STUDENTS ATTENDING THE CLASS: The overall grade for the course is based on the end-of-year written examination (10 closed-ended questions and 5 open questions) (from 85% of the total mark, duration 60 minutes) plus short exercises to be handed in during the year (max 15% of the total mark).
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Due to the COVID-19 emergency, starting from June 2020, exams can only be carried out electronically (D.R. 358 of 12 March 2020 and subsequent amendments to D.R. 9.04.20). Therefore, UNTIL THE STATE OF EMERGENCY STATE COVID-19, the examination modalities are varied as described below.
1. EXAMINATION ON ATTENDING PROGRAM
The overall grade for the course is based on short exercises to be handed in during the year (max 15% of the total mark) and end-of-year exam (from 85% of the total mark).
The final exam consists of a written test and an oral test on the attending program, consisting of video lessons and related slides, and any other material indicated by the professor during the course. The written test consists of a closed-answer test (delivered through the Moodle platform), with both true / false and multiple choice questions. The following oral exam takes place on the Zoom or Meet platform. Each of the two tests will be worth 50% of the final mark. The oral test will only admit students who have obtained a minimum mark equal to 30% of the points available for the written test.
To take the test, students must be registered for the official exam session and enrolled on the Moodle platform for teaching in the current 2019/20 academic year.
2. EXAMINATION ON NON-ATTENDING PROGRAM
The exam consists of a written test and an oral test on the non-attending program (handouts). The written test consists of a closed-answer test (delivered through the Moodle platform), with both true / false and multiple choice questions. The following oral exam takes place on the Zoom or Meet platform. Each of the two tests will be worth 50% of the final mark. The oral test will only admit students who have obtained a minimum mark equal to 30% of the points available for the written test.
To take the test, students must be registered for the official exam session and enrolled on the Moodle platform for teaching in the current 2019/20 academic year.
Students who are not yet enrolled in the Moodle a.a. 2019/20 must send an email to the teacher to request registration, indicating their serial number, surname and name.
FURTHER DETAILS AND ALL RELATED TECHNICAL INFORMATION will be given as soon as possible through the Moodle platform a.a. 2019/20 and the list of students registered for the exam.
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Notice for the September Session (1.9.2020)
The September exams will take place according to what already happened in the June and July exams, or entirely in remote mode through a written test (Moodle) and an oral test (via the Zoom platform).
School general information on exam methods available here: https://www.economia.unifi.it/vp-455-appello-esami-settembre-2020.html
The exam consists of an on-line written test (Moodle) with 15 questions, 13 of which are true / false and 2 multiple choice questions, for both the attending and non-attending programs. After the written test, an on-line oral test is held, usually on the same day as the written test. The exam will be held in groups, and will last for several days following a calendar that will be announced at the close of registration.
When registering for the exam, students who have prepared the exam on the "attending" program (slides and video lessons) must write it in the notes field (simply writing "attending") and if they attended in a year other than the current one they must specify in which calendar year (eg: "Attendant year 1972"), also indicating whether they have completed the application ("Attendant with application").
Those who do not specify this information will take the NON-ATTENDING exam on the program.
Type of Assessment - Last names M-Z
Due to the COVID-19 emergency, starting from June 2020, exams can only be carried out electronically (D.R. 358 of 12 March 2020 and subsequent amendments to D.R. 9.04.20). Therefore, UNTIL THE STATE OF EMERGENCY STATE COVID-19, the examination modalities are varied as described below.
1. EXAMINATION ON ATTENDING PROGRAM
The exam consists of a written test and an oral test on the attending program, consisting of video lessons and related slides, and any other material indicated by the professor during the course.
The written test consists of a closed-answer test (delivered through the Moodle platform), with both true / false and multiple choice questions. The following oral exam takes place on the Zoom or Meet platform. Each of the two tests will be worth 50% of the final mark, to which will be added the score of any exercises carried out during the course. The oral test will only admit students who have obtained a minimum mark equal to 30% of the points available for the written test.
To take the test, students must be registered for the official exam session and enrolled on the Moodle platform for teaching in the current 2019/20 academic year.
2. EXAMINATION ON NON-ATTENDING PROGRAM
The exam consists of a written test and an oral test on the non-attending program (handouts). The written test consists of a closed-answer test (delivered through the Moodle platform), with both true / false and multiple choice questions. The following oral exam takes place on the Zoom or Meet platform. Each of the two tests will be worth 50% of the final mark. The oral test will only admit students who have obtained a minimum mark equal to 30% of the points available for the written test.
To take the test, students must be registered for the official exam session and enrolled on the Moodle platform for teaching in the current 2019/20 academic year.
Course program - Last names A-L
1) The specificities of agriculture.
Characteristics of agricultural production processes and of the structure of the agricultural sector. Agricultural and agri-business: structural features and operational aspects. The specifics of agriculture and the formation of prices on the market. Analysis of supply, demand and market of agri-food products.
2) The agro-food system.
Changes in agriculture and rural areas. Diversification and multifunctionality. Modernization of the agricultural sector. The margins of distribution. Evolution of agricultural policies of the European Union. The agri-food system in its components: consumption, agro-food processing industry, final distribution. Wholesale and traditional markets.
Horizontal and vertical coordination. The cooperative enterprise, producer organizations, interprofessional agreements. Vertical coordination and transaction cost theory. Vertical integration contracts, Supply chain analysis.
3) Quality, diversification and multifunctionality.
Quality and safety of agri-food products; Quality standards and certification; Quality signs. Typical products and protection of geographical indications. The multifunctional farm. The short food supply chain
Course program - Last names M-Z
1) The specificities of agriculture.
Characteristics of agricultural production processes and of the structure of the agricultural sector. Agricultural and agri-business: structural features and operational aspects. The specifics of agriculture and the formation of prices on the market. Analysis of supply, demand and market of agri-food products.
2) The agro-food system.
Changes in agriculture and rural areas. Diversification and multifunctionality. Modernization of the agricultural sector. The margins of distribution. Evolution of agricultural policies of the European Union. The agri-food system in its components: consumption, agro-food processing industry, final distribution. Wholesale and traditional markets.
Horizontal and vertical coordination. The cooperative enterprise, producer organizations, interprofessional agreements. Vertical coordination and transaction cost theory. Vertical integration contracts, Supply chain analysis.
3) Quality, diversification and multifunctionality.
Quality and safety of agri-food products; Quality standards and certification; Quality signs. Typical products and protection of geographical indications. The multifunctional farm. The short food supply chain