98768 - FOOD ECONOMICS LAB

Learning outcomes

The overall aim of the course is to provide students with a wide knowledge of the complexity of a modern food system, and of the main changes in its structure. Furthermore the course provides the tools for understanding the functioning of food markets and the transmission of phenomena along the supply chain, given the peculiar characteristics of agri-food supply and final consumption. The course enhances theoretical and operational understanding on food system management by integrating micro and macro economics, behavioral economics, circular economics and food sciences. At the end of the integrated course the student: - understands the main and most important theoretical concepts and issues to analyse the food markets; - is able to use tools and methodologies to managing food systems both in developed and in developing countries; - has an in-depth knowledge on the food systems and of the related sustainability performances; - is able to identify and plan managerial solutions to improve the competitiveness and sustainability of the food systems.

Course contents

Specificity of food - Description of the food system actors - Description of the food system trends - General socio-economic context - DEMAND side - SUPPLY side - Analytical tools: microeconomics • Demand and supply price elasticity of food • Market analysis: imperfect competition • Food markets description: from farmers’ markets to commodities future markets • Consumers’ behaviour - Analytical tools : food business economics • Food Businesses Value Mission and strategies: general overview • Food business organization • Food Business management • A feasibility study of a food business project feasibility (performance assessment)

Readings/Bibliography

Text: Teachers' own material (Lectures + links to relevant Papers on Food Economics)

Readings:

Freddie Barnard, Jay Akridge, Frank Dooley and John Foltz (2013). Agribusiness Management, Fourth edition, Routledge.

Henning O. Hansen (2013). Food Economics: Industry and Markets, 1st edition, Routledge.

Teaching methods

- Lectures - Teamwork - Discussion with representatives of Relevant organizations - Seminars

Assessment methods

Written test with marks attribution. The following evaluation grill is considered • <18 failed • 18-23 sufficient • 24-27 good • 28-30 optimum • 30 cum laude excellent Attending the lessons will support the learning process considering the constant interaction with the students and the adoption of work groups discussions during the lesson

Teaching tools

Slides projector Computer and web supported multimedia tools

Office hours

See the website of Cesare Zanasi