69169 - Economics Of Quality Systems In The Agri-Food Systems

Academic Year 2021/2022

  • Docente: Luca Camanzi
  • Credits: 4
  • SSD: AGR/01
  • Language: Italian
  • Teaching Mode: Traditional lectures
  • Campus: Cesena
  • Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)

Learning outcomes

At the end of the course the student knows the main categories of costs and benefits of the quality systems in the agri-food system and the main techniques for their economic evaluation. The student is able to use such techniques to evaluate the profitability of adoption of quality systems both in a private and public perspective.

Course contents

Costs and benefits of quality systems

Quality systems as a strategic choice

Evaluation methods in a firm, chain and system perspective


Krieger S., Schiefer G. and da Silva C.A. (2007): Costs and benefits in food quality systems: concepts and a multi-criteria evaluation approach, FAO, Rome


and other readings suggested by the teacher during the course.

Teaching methods

Face to face lectures


Assessment methods

Final oral examination, based on 3 questions. the final mark will be the average of the eveluation given to each of the three answers.

Alternatively presentation of ajournalarticle during the course+oral exam (1 question).

Students eligible may contact the teacher to possibly agree a date for examination other than the official ones.

Teaching tools

Power point presentations

Readings from scientific articles

Office hours

See the website of Luca Camanzi


Decent work and economic growth Industry, innovation and infrastructure Sustainable cities Responsible consumption and production

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.