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
2. BASIC CONCEPTS: COMPANY, CHAIN, DISTRICT
3. THE AGRI-FOOD SECTOR IN ITALY
4. THE MADE IN ITALY
5. TRADE
6. SUSTAINABILITY SSA
7. FOODPOLICY
8. LANDSCAPE
Papers and handouts provided by the teacher
Programme
1. FOOD AS A GLOBAL QUESTION2. BASIC CONCEPTS: COMPANY, CHAIN, DISTRICT
3. THE AGRI-FOOD SECTOR IN ITALY
4. THE MADE IN ITALY
5. TRADE
6. SUSTAINABILITY SSA
7. FOODPOLICY
8. LANDSCAPE
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.Papers and handouts provided by the teacher
Type of delivery of the course
Lectures, Exercises, Farm VisitsType of evaluation
Written tests (term papers) during the course, final project with oral evaluation