Basics of mathematics
This teaching divided into two parts:
A: AGRI-FOOD ECONOMICS (6 c.f.u.)
B: FIRM MANAGEMENT AND FOOD MARKETING (6 c.f.u.)
Teaching related to AGRI-FOOD ECONOMICS is based on different arguments. They are:
• Microeconomics: demand, supply and market equilibrium, consumer theory, firm’s theory, market organizations.
• Macroeconomics: GDP and added value
• Agribusiness. Analysis of food consumption. The role of agriculture in the economy, analysis of agribusiness as a whole and its principal unit of investigation, coordination mechanisms between the different operators.
Teaching related to FIRM MANAGEMENT AND FOOD MARKETING is composed by two different topics, and in addition by a thematic seminar.
In the first topic, of 2 c.f.u., fundamentals of firm management and strategy are described, while in the second part, of 4 cf.u., elements of strategic and operative marketing, with particular focus on agri-food and catering sector, are provided.
During the course, a thematic seminar, of 0.5 c.f.u. is offered for studying in depth a specific topic
Within scientific knowledge that students have to achieve about AGRI-FOOD ECONOMICS, this teaching programme provides useful tools to understand the analysis of agribusiness and the factors that favored the change.
In addition, within scientific knowledge that students have to obtain about FIRM MANAGEMENT AND FOOD MARKETING, this teaching provides the mean elements of business management, with a specific focus on strategies and useful tools to understand the "market oriented" viewpoint of companies. In particular, with a special attention on food sector, a critical view of strategic and operative activities, based on consumer needs, is encouraged.
Students have to know and understand the consumer behavior theory, firm’s theory, market organizations, the agri-food system as a whole and its principal unit of investigation as well as the coordination mechanisms between the different operators, be able to finalize the acquired knowledge for the correct analysis of the main supply chain, sectors of agri-food system and the recent problems of the agri-food market and provide support to the resolution of the issues themselves.
In addition, students have to know and understand basics of firm management, and main concepts and tools of food marketing.
Ability to apply knowledge
Students have to develop skills to set up and solve easy case studies focused on food sector. In addition, they have to be able to develop a correct business marketing plan and to select an appropriate marketing mix.
Capability to judge
Capabilities to judge about firm management and strategic and operative marketing are wished, because in this way, students, in their future, will be able to support strategic decisions of enterprises working in agri-food sector.
To the end of the course students have to communicate using an appropriate technical language. This ability is achieved by reading and analysis of books and scientific paper, discussion in class, and public presentation of cases study.
Examination method includes two written tests (one for each part of the teaching) followed by an oral exam.
Each written test consists of 25-30 multiple choice questions and some simple exercises. Time for each test is 1 hour.
For these tests, the commission will establish the criteria of partial scores taking into account the difficulty of individual questions.
Oral exam consists of 3-4 questions on the program.
Final vote will be the synthesis of the written test and the oral test evaluations