The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
teacher profile teaching materials
Italy agri-food sector, the role of the sector in Italian foreign trade and its positioning in the global value chains.
For these purposes, the main topics covered in class will be:
• The role of food in contemporary societies;
• Reference to introductory concepts for the analysis of the agri-food sector: supply chain, agri-food
system, food district, business models;
• The Italian agri-food trade balance: flows and evolution;
• The positioning of Italy in the world production and economic panorama;
• European food quality schemes (PDO, PGI, GI);
• The Mediterranean diet;
• Quality of food and quality of life;
• The landscape as a competitive factor;
• Geography of Italian excellence: wine;
• Geography of Italian excellence: oil;
• Geography of Italian excellence: cheeses, cold cuts;
• Geography of Italian excellence: baked bread;
• Geography of Italian excellence: fruit and vegetables;
• Geography of Italian excellence: fishery products;
• Geography of Italian excellence: economic activities related to agriculture;
• Geography of Italian excellence: organic.
• Marketing for excellence;
• Food and wine tourism;
• Digitalization in the Made in Italy agri-food sector;
• The role of public institutions.
• Callegari M., Valentini M. (a cura di) (2014). Filiere d'Italia. Produzioni e reti dell'agroalimentare. Donzelli editore
• Correra Carlo, Corinna Correra (2013). La tutela del made in Italy alimentare e l'origine territoriale. Le Point Veterinaire Italie editore
• Lectures provided by the teacher
Programme
The module, according to the didactic system, is aimed at analyzing the economic importance of the Made inItaly agri-food sector, the role of the sector in Italian foreign trade and its positioning in the global value chains.
For these purposes, the main topics covered in class will be:
• The role of food in contemporary societies;
• Reference to introductory concepts for the analysis of the agri-food sector: supply chain, agri-food
system, food district, business models;
• The Italian agri-food trade balance: flows and evolution;
• The positioning of Italy in the world production and economic panorama;
• European food quality schemes (PDO, PGI, GI);
• The Mediterranean diet;
• Quality of food and quality of life;
• The landscape as a competitive factor;
• Geography of Italian excellence: wine;
• Geography of Italian excellence: oil;
• Geography of Italian excellence: cheeses, cold cuts;
• Geography of Italian excellence: baked bread;
• Geography of Italian excellence: fruit and vegetables;
• Geography of Italian excellence: fishery products;
• Geography of Italian excellence: economic activities related to agriculture;
• Geography of Italian excellence: organic.
• Marketing for excellence;
• Food and wine tourism;
• Digitalization in the Made in Italy agri-food sector;
• The role of public institutions.
Core Documentation
Cesaretti G P., Annunziata A. (a cura di) (2011). Strategie e strumenti per la valorizzazione sostenibile delle produzioni agroalimentari di qualità. Franco Angeli, Milano.• Callegari M., Valentini M. (a cura di) (2014). Filiere d'Italia. Produzioni e reti dell'agroalimentare. Donzelli editore
• Correra Carlo, Corinna Correra (2013). La tutela del made in Italy alimentare e l'origine territoriale. Le Point Veterinaire Italie editore
• Lectures provided by the teacher
Type of delivery of the course
The oral exam consists of questions about the topics of the program. IN THE COVID-19 EMERGENCY, ALL PROVISIONS REGULATING THE STUDENT ASSESSMENT METHODS WILL BE IMPLEMENTED. In particular, for the period in which the university will limit social aggregation in the classrooms, the exams will consist EXCLUSIVELY of an oral test that can be carried out in a mixed mode: either face-to-face or online, through the Teams platform, for those who apply.