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 UNIFI platform.
STUDENTS ATTENDING THE CLASS: class notes, powerpoint presentations and and papers distributed during the course and available on the E-Learning UNIFI platform.
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
Learning Objectives - Last names A-L
Skills acquired at the end of the course: Ability to analyze, interpretate 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, interpretate 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. Teaching 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 optional exercises that contribute to the final mark.
Teaching Methods - Last names M-Z
Structured lectures: 44 hours.
Laboratories and exercises: 2 hours.
Seminars: 4 hours.
During the course, students will perform some optional 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
ATTENDING AND NOT ATTENDING STUDENTS
The final exam is normally a written exam (10 true/false questions (correct answer 1 point; no answer 0 points, wrong answer -0,5 points) and 6 open-ended questions. Duration of the final exam: 60 minutes.
The open-ended questions will be assessed on the basis of completeness in the discussion of the topic, the property in the use of the technical language of the teaching, the ability to critically re-elaborate the information present on the materials (ability to explain concepts without repeating in a slavish way sources of study, but showing that they have understood the arguments).
DEPENDING ON THE EVOLUTION OF THE SITUATION RELATED TO THE HEALTH EMERGENCY, THE EXAMINATION MAY BE HELD REMOTELY ON THE INTERNET, AND INCLUDES A WRITTEN TEST AND AN ORAL TEST:
1) online written test (Moodle) with 15 questions, 13 of which are true/false (correct answer 1 point; no answer 0 point, wrong answer -0.5 point) and 2 multiple choice questions (correct answer 2 points; no answer 0 point, wrong answer -1 point), both for the attending and the non-attending program. There are 17 points available for the written test.
2) You will be admitted to the oral test, normally held on the same day as the written test, if you pass the written test. The points available for the oral test are 17. Oral questions will be assessed on the basis of the completeness of the subject, the use of the technical language of the course, the ability to critically re-elaborate the information (ability to explain the concepts without blindly repeating the sources of study, but demonstrating understanding of the topics).
The maximum number of points obtainable is therefore 34, to which are added the points obtained from any exercises carried out by the student (attending program only).
IMPORTANT: to pass the ON LINE exam students must be registered to the a.y.2021/22 course on Moodle platform.
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IMPORTANT - 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 a.y.2918/19"), also indicating whether they have completed the application ("Attendant with application").
Those who do not specify these information will take the NON-ATTENDING exam on the program.
Type of Assessment - Last names M-Z
ATTENDING AND NOT ATTENDING STUDENTS
The final exam is normally a written exam (10 true/false questions (correct answer 1 point; no answer 0 points, wrong answer -0,5 points) and 6 open-ended questions. Duration of the final exam: 60 minutes.
The open-ended questions will be assessed on the basis of completeness in the discussion of the topic, the property in the use of the technical language of the teaching, the ability to critically re-elaborate the information present on the materials (ability to explain concepts without repeating in a slavish way sources of study, but showing that they have understood the arguments).
DUE TO THE COVID 19 PANDEMIA, THE FINAL EXAM MIGHT BE CARRIED OUT ON INTERNET (ON LINE) WITH BOTH A WRITTEN TEST AND AND ORAL EXAM.
1) online written test (Moodle) with 15 questions, 13 of which are true/false (correct answer 1 point; no answer 0 points, wrong answer -0.5 points) and 2 multiple choice questions (correct answer 2 points; no answer 0 points, wrong answer -1 point), both for the attending and the non-attending program. There are 17 points available for the written test.
2) After the written test, an oral test is held, normally on the same day as the written test. The points available for the oral test are 17.
The maximum number of points that can be obtained is therefore 34, to which are added the points obtained from any exercises carried out by the student (attending program only).
IMPORTANT: to pass the ON LINE exam students must be registered to the a.y.2021/22 course on Moodle platform.
------------------
IMPORTANT - 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 a.y.2918/19"), also indicating whether they have completed the application ("Attendant with application").
Those who do not specify these information will take the NON-ATTENDING exam on the program.
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