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, SUPPLY CHAIN, DISTRICT
3. BASIC CONCEPTS: PRODUCTION FACTORS
4. THE AGRI-FOOD SECTOR IN ITALY
5. MADE IN ITALY
6. FOOD SECURITY AND POVERTY
7. FOOD AND ENVIRONMENT
8. THE SUSTAINABILITY OF SSA_FOOD WASTE
9. POLICIES, GREEN DEAL, FARM TO FORK
10. FOOD POLICY (AU, ATLANTE)
Programme
1. MODELS AND TYPES OF SAA2. BASIC CONCEPTS: COMPANY, SUPPLY CHAIN, DISTRICT
3. BASIC CONCEPTS: PRODUCTION FACTORS
4. THE AGRI-FOOD SECTOR IN ITALY
5. MADE IN ITALY
6. FOOD SECURITY AND POVERTY
7. FOOD AND ENVIRONMENT
8. THE SUSTAINABILITY OF SSA_FOOD WASTE
9. POLICIES, GREEN DEAL, FARM TO FORK
10. FOOD POLICY (AU, ATLANTE)
Core Documentation
MENOZZI, ECONOMIA DEL SISTEMA AGROALIMENTARE. EDISES EDIZIONI.Attendance
traditional lessonType of evaluation
Final thesis