ECONOMICS AND MARKETING OF FOOD MARKETS

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2020/2021

Type of Course:

Characterising

Optional/Mandatory:

Compulsory

Degree:

Bachelor's Degree Programme in VITICULTURAL, OENOLOGICAL AND FOOD TECHNOLOGIES

Disciplinary Sector:

Rural economy and evaluation

Language:

Italian

Credits:

Programme Year:

Professor and Collaborators:

GUTIERREZ Luciano

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

Notions from the math course suggested

AF code:

A000604

Assessment Methods

Verification of learning:

Itinere tests
Both tests are written, must be carried out within two hours, and it is required to answer five out of the eight questions proposed.
Other exam sessions
Written test lasting three hours in which it is asked to respond to five out of the eight questions.

Teaching period

First semester

Objectives

The aim of the course is to introduce the student to the principles of microeconomics and its applications to the agri-food markets. The study of consumption decisions, production decisions, the analysis of company efficiency, the functioning of agricultural markets are basic topics of the course.

Contents

1. What is the economy
2. Think as an economist
3. The market forces of supply and demand
4. Elasticity
5. The theory of consumer choices
6. Companies in a competitive market
7. The efficiency of the markets
8. Demand, supply and economic policies
9. The Common Agricultural policy
10. An introduction to the AgroFood Marketing

Part 1-8: CFU 6
Part 9-10: CFU 2

Recommended Bibliography

Section 1 Economics
Mankiw G. Taylor
Principles of Microeconomics.
Cengage learning

Sections 2 Readings will be specified during the course

Methods of Provision

Conventional

Teaching Methods

Lectures and exercises. The exercises will require the use of Microsoft Excel software or other software for the processing of spreadsheets.
Exercises:
The exercises will cover the whole program and in particular points 11-12

Contacts/More Information

Non-Italian students can take the exam in Spanish and English. Readings on the course program will be available in the mother tongue.

Other courses

Course year: 1

MONITORING OF THE BIOTIC ADVERSITY
6 credits
OLIVECULTURE AND TABLE OLIVE PRODUCTION
6 credits
ORGANIC CHEMISTRY AND AGRICULTURAL BIOCHEMISTRY
9 credits
GENERAL AND INORGANIC CHEMISTRY
8 credits - Base
MATHEMATICAL MODELING FOR ALIMENTARY TECHNOLOGIES
8 credits - Base
PHYSICS
6 credits - Base
PLANT BIOLOGY
8 credits - Base
BEEKEEPING AND PRODUCTS OF THE HIVE
6 credits - A scelta dello studente
BUILDINGS FOR THE WINERY INDUSTRY
6 credits - A scelta dello studente
FOOD BIOCHEMISTRY
6 credits - A scelta dello studente
FOOD BIOTECHNOLOGY
6 credits - A scelta dello studente
FOODPRINT (ESTIMATION AND COMMUNICATION OF THE FOOD ENVIRONMENTAL IMPACT)
6 credits - A scelta dello studente
GENETICS AND BREEDING OF V. VINIFERA
6 credits - A scelta dello studente
ENGLISH I
5 credits - Lingua/Prova Finale
ENGLISH II
5 credits - Lingua/Prova Finale

Course year: 2

ANALYTICAL CHEMISTRY
6 credits - Caratterizzante

Course year: 3

ECONOMICS AND MARKETING OF FOOD MARKETS
8 credits - Caratterizzante
STUDENT OPTIONAL ACTIVITIES
12 credits - A scelta dello studente
FINAL TEST
5 credits - Lingua/Prova Finale
PRACTICAL TRAINING APPLICATION
14 credits - Altro

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ECONOMICS AND MARKETING OF FOOD MARKETS