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

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

Readings/Bibliography

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

http://www.fao.org/ag/ags/ags-division/publications/publication/en/c/39738/

and other readings suggested by the teacher during the course.

Teaching methods

Face to face lectures

Classes

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