96550 - Logistics Systems Engineering in The Agro-Food Industry

Learning outcomes

By the end of the course, the student has acquired the essential elements for understanding the structure of logistics systems in the agribusiness sector. Supply chain systems will be analyzed through a technical-engineering approach in order to critically illustrate their operating principles. In addition, models, methods and decision-making tools will be presented that enable the design of logistics systems with a focus on aspects such as protection of product quality and safety, environmental sustainability and economics.

Course contents

• Lecture introduction (2 hours)
• Elements of physics and basic mechanics (4 hours):
  • Units of measurement,
  • Energy, power and efficiency
  • elements of thermodynamics.
• Science of sustainability (4 hours):
  • Concepts of sustainability applied to food, industry, water, population and urban growth
• Food production (8 hours):
  • Entities in the agriculture supply chain
  • Machinery for food production
  • Elements of precision and digital agriculture
  • Agricultural waste biomass
• Food processing (8 hours):
  • Warehousing
  • Internal logistics
  • Product design and packaging
• Freight transport (8 hours):
  • Impact of freight transport
  • Transport modes strategies to reduce environmental impact
• Reverse logistics and recycling (4 hours):
  • Circular economy and regulations
  • Product recovery options
  • Reverse logistics
  • Recycling
• Food regulation, safety, traceability and quality (6 hours):
  • Attributes to consider when designing food supply
    chains
  • Food regulation and its effect on safety
  • Current technologies for traceability
  • Design of traceability systems
• Decision‐Making framework for supply chain management (4 hours):
  • Analysis of models that improve the supply chain efficiency
  • Description of some market available optimization software
• Information technology for food supply chains (4 hours):
  • Information technology architecture in a supply chain Context
  • RFID and Blockchain
  • Carbon footprint monitoring in the supply chain
• Risk Management for Agri‐food Supply Chains (4 hours):
  • Risk and resiliency in logistics and supply chains
  • Corporate social responsibility
  • Ethical framework and codes of conduct
• educational visit to EIMA22 (4 hours)

Readings/Bibliography

-Lecture notes

-Dani, S. (2015). Food supply chain management and logistics: From farm to fork. Kogan Page Publishers.

-Grant, D. B., Wong, C. Y., & Trautrims, A. (2017). Sustainable logistics and supply chain management: principles and practices for sustainable operations and management. Kogan Page Publishers.

-Pagano, A. M., & Liotine, M. (2019). Technology in supply chain management and logistics: Current practice and future applications. Elsevier.

-Bourlakis, M. A., & Weightman, P. W. (Eds.). (2008). Food supply chain management. John Wiley & Sons.

-Iakovou, E., Bochtis, D., Vlachos, D., & Aidonis, D. (2016). Supply chain management for sustainable food networks. John Wiley & Sons.

Teaching methods

Teaching is divided into lectures, classroom exercises and educational visit

Assessment methods

Verification of learning is through the final exam only, which ascertains the acquisition of the expected knowledge and skills through the conduct of a 30-minute oral test without the aid of notes or books.

The oral test consists of 3 questions on the topics covered during the course.

It is possible to take the exam in English.

Teaching tools

Computer tools and laboratory materials

Office hours

See the website of Massimiliano Varani