29548 - Food System Economics

Learning outcomes

At the end of the course, students will have a theoretical and empirical knowledge of the structure, internal relations and dynamics of the agro-food system.
Students will also be acquainted with the main sources of information and research tools to assess the performance of the agri-food system.

Course contents

The course guides students in understanding the Food System as a complex set of economic, social, and environmental activities. Its aim is to provide the analytical tools needed to critically interpret how food markets function, how firms operate along the supply chain, and how public policies shape the system.
The three-module structure follows a logical progression: from economic foundations, to sectoral and organisational dynamics, up to the institutional and policy framework.

1. Economics of the Agro-Food System
The first module introduces the economic principles necessary to analyse how food is produced, distributed, and consumed.
Starting from a systemic approach to the agro-food system, students explore its interdependencies and then move to the behaviour of consumers and firms: how preferences are formed, how decisions are taken under constraints, and how demand responds to changes in prices and income.
The module also covers production theory and cost structures, factor productivity, and profit-maximising choices for farms and food companies.
A key component is the study of food markets and price formation, addressing both competitive and non-competitive settings, as well as cases where market failures prevent efficient outcomes.

2. The Agro-Food System
The second module focuses on the concrete structure and functioning of the agro-food system.
It examines the evolution of agricultural enterprises, the food processing industry, and modern retailing, highlighting processes of concentration, diversification, technological innovation, and organisational change.
Special attention is devoted to supply chains: upstream and downstream activities, physical and informational flows, and the different forms of coordination and vertical integration between operators.
Sustainability represents a transversal theme of this module: students explore environmental and social impacts of food production, methodological tools such as Life Cycle Assessment (LCA) and the FAO SAFA framework, and the growing relevance of sustainability reporting, including the EU’s Corporate Sustainability Reporting Directive (CSRD).

3. Institutions and Policies in the Agro-Food System
The final module examines the institutional and regulatory environment governing the European food system.
It reviews the evolution of the Common Agricultural Policy (CAP), from early market support schemes to recent reforms centred on sustainability, rural development, and the strategic management of supply chains.
Students then explore the concept of agricultural multifunctionality, which frames farmers not only as producers of food but also as providers of ecosystem services, public goods, and territorial stewardship.
The module concludes with an overview of EU food safety policy: the “from farm to fork” approach, the role of EFSA, and the regulatory tools designed to safeguard consumer health throughout the food chain.

Readings/Bibliography

Textbook:

• Menozzi, D. (2025).
  Economia del sistema agroalimentare
  2a edizione
  EdiSES.
  https://online.vitalsource.com/reader/books/9788836232130/epubcfi/6/6%5B%3Bvnd.vst.idref%3Dtitle%5D!/4/2
  

Further supplementary readings (scientific research papers and specialized press articles) and exercises will be recommended and made available online by the teacher through the "Virtuale" e-learning platform, that can be accessed from the "teaching" section of teacher's home page.

Student will be asked to sign up to the platform by inserting their own university credentials (contact the teacher for any problems).

The platform's contents are continuously updated and the changes are promptly reported in the "Forum News" section. 

Teaching methods

The two modules of “Sistema alimentare” (29548) and “Marketing dei prodotti alimentari” (18452) are part of the integrated course “Marketing per il sistema alimentare” (29547). The two modules are both offered in the first semester of the academic year and will be developed in a coordinat ed manner by the two teachers.

The lectures of “Sistema alimentare” (29548) will be complemented by in class exercises and by a practical overview of the main web resources of interest for the assessment of the agri-food sector.

Seminars held by sector experts and visits to agri-food firms will also be organized, possibly in coordination with the teacher of the course “Marketing dei prodotti alimentari” (18452) .

Assessment methods

The final vote for the integrated course “Marketing per il sistema alimentare” (29547) is based on the votes obtained in the modules “Marketing dei prodotti alimentari (18452) and “Sistema alimentare” (29548) and it is given collegially by the commission including the teachers of the two modules.

The exam of the course "Sistema alimentare" (29548) consists of an oral exam lasting approximately 30 minutes, during which the following will be discussed:

a) A brief PowerPoint presentation (max 10 slides) on a topic agreed upon with the instructor. This presentation must be sent to the instructor via email at least 4 days before the oral exam date. Attending students will have the opportunity to give their presentations as a group during the course, following a schedule established by the instructor.

b) Two questions related to the course content.

During the oral exam, the examination committee may ask additional questions to clarify aspects related to the two main questions.

The evaluation of each activity will contribute to the partial exam grade (expressed out of thirty) as follows:

• 10/30 for the presentation
• 10/30 for each of the two questions

When evaluating the candidate, the committee will pay particular attention to their ability to make conceptual connections, critically analyze ongoing phenomena in the agri-food system, and use precise language when presenting the content.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Eligible students may contact the instructor to arrange an exam outside the scheduled sessions.

Please notice that, since this is an Integrated Course, the final grade will be registered by Prof. Malorgio.

Teaching tools

Computer, projector, internet connection, dashboard and board markers, computer lab for exercises and practice.

Office hours

See the website of Luca Camanzi