Food technology and biotechnology
Study-unit Code
Tecnologie alimentari
Gaetano Martino
Course Regulation
Coorte 2023
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa integrata


Code 80121106
Teacher Gaetano Martino
  • Gaetano Martino
  • Luisa Paolotti (Codocenza)
  • 27 ore - Gaetano Martino
  • 27 ore (Codocenza) - Luisa Paolotti
Learning activities Caratterizzante
Area Discipline della produzione e gestione.
Academic discipline AGR/01
Type of study-unit Obbligatorio (Required)
Contents Knowledge on the structural configuration and operation of the agri-food market, as well as the interrelationships that exist among its components. Theoretical knowledge and operational tools to address the problems inherent in the organization and control of the agricultural and agro-industrial placed in a modern agrifood system. EU agricultural policy. Policies and instruments for the regulation of quality.
Reference texts 1. MESSORI F., FERRETTI F. (2010): Economia del mercato agroalimentare, Edagricole, Milano
2. SODANO V., SASSI M., MARCHINI A. (2011): Economia Agroalimentare, mercati e politiche, Ed. McGraw-Hill
Teaching notes provided by the teacher
Educational objectives Knowledge (to know)
1. Knowledge of the new role of agriculture and the feeding in the economies of the developed Countries and the objectives of the agricultural and agricultural and food- policies
2. Knowledge of the structural and associate-economic configuration of the Italian agriculture and its evolution from according to post-war period to the new millenium
3. Knowledge of the structural and associate-economic configuration of the Italian agricultural and food- industry
4. Knowledge of the structural and associate-economic configuration of the alimentary distribution
5. Knowledge of the tendencies underlying of the alimentary consumption in Italy and Europe
6. Knowledge of the production and the world-wide commerce of the main agricultural and agricultural and food- productions and of the role of Italy
7. Knowledge of the organizational forms and coordination between the agricultural producers
8. Knowledge of the principles of base of communitarian agricultural Politics
9. Knowledge of the principles of base of politics of the European Union in matter of circulation of the agricultural and food- produced ones with detail with regard to the quality and to safety and the role of the enterprises
10. Knowledge of the main systems of certification of food products
11. Knowledge of market failures and concepts of efficiency and equity
12. Knowledge of vertical and horizontal integration and of transaction costs
13. Knowledge of economic business management, in particular, costs, revenues and income
14. Knowledge of the break even point of a food company
15. Knowledge of budget analysis of a food company
16. Knowledge of marketing planing

Abilities (skills)
1. Ability to analyze and to study the market of reference of food (analysis of scenes, analysis SWOT, etc).
2. Ability to converse with the various rapportano professionalities with which the enterprises, in general terms, and those agricultural and food- ones, in particular.
3. Ability to join in the system of the services and the exchange of the agricultural and food- produced ones
4. Ability to work in group
5. Ability to operate with defined autonomy degrees
6. Ability to communicate and to relazionare themselves in an organizational context and of job
7. Ability to elaborate analysis of the main agricultural and food- rows
8. Analyze the costs, revenues and income of the food enterprises
9. Analyze and elaborate the break even point of a food company
10. Analyse, elaborate and interpret the financial budget of the food enterprises
11. Analyze and develop a marketing plan of the food enterprises

Behaviors (interpersonal skills)
1. Knowledge and sensibility for the problems of the sparsity and the alimentary abundance and their consequences in the total society
2. Knowledge approximately the new role of agriculture in the evolven economies and the relationships between agriculture, atmosphere and territory
3. Knowledge of the limits and the difficulties of the governance international in matter of feeding and world-wide commerce
Prerequisites The student has to pass the examination of Economics (Istituzioni di Economia). The following are necessary knowledge to attend effectively at this Module lecturing: a) concepts of production function, supply, demand, price, cost, market equilibrium; b) economic classification of the goods (private, public, common and club goods); c) notion of farm and agricultural enterprise, agricultural productive factors; d) balancesheet of the agricultural enterprise.
Teaching methods The teaching activity is carried out by lectures (57 hours), individual and room practicals (24 hours) . The course is organized by ecture covering the part of the progam and room practical concerning the activities carried out. The teaching tools are made avialble by the teacher by Unistudium. For each program part the student will carried out a self.evaluation test (5 minutes). After the test completion, it will be available in Unistudium.
Learning verification modality The examination will be managed by through an oral test with the joint discussion of a brief individual written dissertation (Individual Report). The oral test concerns with an about thirty minutes discussion aimed at verifying the degree of knowledge and of understanding achieved by the student about the methodological contents of the Module. Moreover, the oral test aims at verifying: a) the student’s capability to identify the specific characteristics of the evaluation problems; b) the level of correctness in using the technical language specific of the discipline.
Extended program Role of the agriculture and the feeding in the economies of the developed Countries (0.5 ECTS)
1.1 Agriculture and economic systems
1.2 Society, food and feeding
1.2.1 Daily bread and food revolution
1.2.2 Green revolution
1.2.3 Famine and markets
1.2.4 Food as right
1.2.5 Food industry, new peasants, citenzens and food

2. Agri-food systems in Europe and in Italy (0,5 ECTS)
2.1 Agricultural production structures
2.2 The processing industry
2.3 The food products distribution
2.4 The catering actitivities
2.5 Service actitvities
2,6 Evolution of purchasing and consumption patters

3. Definition and analysis of food firms (2.0 CFU)
3.1 Principles of management of the farm and the agri-food firm
3.2 Strategy: planning and control
3.3 Balancesheet: Asset and liablity; Profit and loss account
3.4 Financial and economic analysis

4. Value chains: definition, mapping and analysis (3,5 ECTS)
4.1 Definitions: transaction, value chains, networks
4.2 Institutional environment and value chains
4.3 Value chains mapping
4.4 Governance structures in the values chains
4.5 The globalization of the Agri-food systems

5. Agri-Food system policy (1 CFU)
5.1 Common agricultural policy: field of intervention and evolution
5.2 Quality policy
5.3 Food safety policy

6. Practical (2,7 CFU)
6.1 Data analysis for the study of the Agri-food system (0,3 CFU)
6.2 Analysis of nalance-sheets of Agri-food firms (0,4 CFU)
6.3 Agri-food compankies case study (individual practical: 0.5 CFU)
6.4 Agri-Food value chain analysis (0.5 CFU)
Obiettivi Agenda 2030 per lo sviluppo sostenibile


Code 80121006
Teacher Massimo Billi
  • Massimo Billi
  • 54 ore - Massimo Billi
Learning activities Caratterizzante
Area Discipline della produzione e gestione.
Academic discipline IUS/03
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents The fundamental principles of EU food law and the ECJ jurisprudence. The Marrakech Treaty, the precautionary principle and the EU. The food market. Rules about geographical indications, labelling, flavourings, additives, etc. New rules about GMOs and "novel foods". EC Regulation no. 178/2002; basic definitions (food, food business, etc.), effectiveness and the limits of its implementation. The general aims of food law: risk assessment, precaution, protection of health and consumer interests, transparency. Safety requirements of food and feed, traceability, duties of agri-business operators. European Food Safety Authority: structure, functions and the basic principles. The crisis management from a general point of view.
Reference texts L. Costato - P. Borghi - S. Rizzioli - V. Paganizza - L. Salvi, Compendio di diritto alimentare, 10th edition, Wolters Kluwer - CEDAM, 2022.
Educational objectives Knowledges to be acquired by students: This course aims at providing the future legal experts of the food business field with a wide knowledge of EU law concerning food, its quality and safety, free trade inside and outside the EU, with an overview of the rules about production and trade, and particularly at analyzing in-depth the food law principles and requirements contained in EC Regulation no. 178/2002 and its implementation rules.Skills to be acquired by students: the theoretical and practical instruments to find solutions in the broad field of the food law, combining the national (including regional), the European and the international rules on food production and on food trade, by solving the main interpretative problems, taking into account the relationship among legal rules, scientific data and technical rules.
Prerequisites None
Teaching methods Traditional lessons lasting 54 hours in total.
Other information Attendance at classes is highly recommended.
Learning verification modality At the end of the course, the student will undergo an exam where he/she is expected to demonstrate the ability to face some problems arising from the food sector, and to find the legal solutions applying both EU and national rules.
Extended program Legal fundamentals; the concept of State; the fundamental elements of national and E.U. law and national (general features and main components); the system of sources of law (type, production, principles).Food law: the sources of food law, national, EU and international principles; the market for agricultural products and agrifoodstuffs (the common agricultural policy and the competition rules; the names of the foodstuffs, PDO, PGI and TSG; the organic production method; the rules of production and marketing of food products, the quality of food products; general aspects and details of labelling; sales descriptions and principles of mutual recognition; the G.M.O.s; the traceability of food products; the alert system, the recall-withdrawal of products; the liability of the producer for defective products and the system of sanctions in the food sector, the activities of the social control of food, The samples for analysis and the defensive guarantees, criminal liability for non-compliance with the parameters of law; rules on penalties in the field of objects and materials intended to come into contact with foodstuffs and food Law Decree 10 February 2017 n. 29; rules on hygiene of foodstuffs the "hygiene package"; the HACCP system; the traditional food products; products of the mountain; the new food Reg. Eu 2283/2015; the main rules on feed hygiene.Some parts of the program can be carried out also at the request of the students, in the form of exercise and/or seminar, in the course of which will be analyzed in depth and the positions jurisprudence doctrinal and relating to the topic under.
Obiettivi Agenda 2030 per lo sviluppo sostenibile Teaching contributes to the pursuit of the Sustainable Development Goals of the UN Agenda 2030.
Condividi su