Unit AGRO-INDUSTRIAL MARKETS AND ORGANISATION
- Course
- Management and food italian culture
- Study-unit Code
- A003266
- Curriculum
- Mercati agroalimentari
- Teacher
- Gaetano Martino
- CFU
- 10
- Course Regulation
- Coorte 2023
- Offered
- 2024/25
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa integrata
PARTICIPATORY METHODS AND TECHNIQUES FOR THE ENHANCEMENT OF FOODSCAPES
| Code | A003268 |
|---|---|
| CFU | 4 |
| Teacher | Maria Elena Menconi |
| Teachers |
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| Hours |
|
| Learning activities | Affine/integrativa |
| Area | Attività formative affini o integrative |
| Academic discipline | AGR/10 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| Contents | The course involves teaching collaborative tools focused on the mutual enhancement between foodscapes and local business/community realities. Basic concepts and principles of foodscapes and participatory processes will be presented within the international framework. Collaborative experiences for enhancing food geo-specificities, food products, and the construction of geospatial networks will be presented and analyzed through partly theoretical and partly practical lessons. |
| Reference texts | Slides and notes to slides, delivered by the lecturer. Books for further study: Bossio D. et al., 2021. Foodscapes. Toward Food System Transition. The Nature Conservancy, International Institute for Applied Systems Analysis, and SYSTEMIQ, ISBN: 978-0-578-31122-7 Menconi, M.E., Grohmann, D., Mancinelli, C. European Farmers and Participatory Rural Appraisal: A Systematic Literature Review on Experiences to Optimize Rural Development. Land Use Policy 2017, 60, 1–11. Jain S.P., Polman W., 2003. A handbook for trainers on participatory local development. FAO: https://www.fao.org/4/AE536e/AE536E00.pdf Hou, J., Johnson, J., Lawson L., 2009. Greening Cities Growing Communities. University of Washington Press. Seattle ISBN: 978-0-295-98928-0 A.A. 2017. Building active communities together. Montréal Urban Ecology Centre, Sustainable Calgary Society, Toronto Centre for Active Transportation, ISBN : 978-2-924108-20-8 |
| Educational objectives | Knowledge: The learning objective is to provide the student with knowledge related to participatory processes in structuring foodscapes. Methods and techniques of analyzing, planning, representing, and managing foodscapes will be presented and analyzed. Regarding participatory aspects, regulatory cornerstones, principles and rules, and a general application framework will be presented. Basics on methods for enhancing the relationship between food products, spatial context, and settled communities will be provided. Basics will be provided on urban horticulture, from definitions in European and non-European contexts, its history, and its relevance in urban community building. Skills: - knowledge of the main techniques for managing participatory processes - skills in making collaborative maps - spatial analysis for building networks based on food geo-specificity, local products and knowledge Competences: Students will observe processes as they unfold through the presentation of national and international case studies so that they can understand critical issues and potentials, compare contexts, and understand what lessons can be learned and adapted from one context to another and what cannot be adapted. Students will be made autonomous in structuring a participatory process related to enhancing foodscapes. |
| Prerequisites | None |
| Teaching methods | Lectures Practical lessons and collaborative maps Discussions with the class |
| Other information | |
| Learning verification modality | Preparation of an exam paper related to building networks between settled farms/communities and foodscapes for mutual enhancement to be handed in at least 10 days before taking the oral exam At the oral examination, discussion of the paper (strengths, limitations, future developments) and reflections on the topics covered in class. |
| Extended program | Foodscapes: - definitions in European and non-European settings - Relationships between foodscapes, biodiversity, ecosystem services, and global health - Spatial analysis of foodscapes at the global level - opportunities of foodscapes Participatory processes: - regulatory cornerstones, principles, and rules - steps in a process and general framework for application - techniques and areas of use: focus on community maps and landscape contracts Foodscapes for the enhancement of businesses - networks of farms linked by identity elements of agrarian landscapes - networks of farms linked by natural identity landscapes - networks of farms linked by innovative processes in marginal areas Foodscapes for community building: - Traditional crops and recipes as elements of integration - Urban horticulture: - definitions in European and non-European contexts - history of modern urban horticulture - analysis of its potential as a community-building tool - analysis of national and international case studies |
| Obiettivi Agenda 2030 per lo sviluppo sostenibile | 8,11,12 |
AGRO-INDUSTRIAL ORGANISATION
| Code | A003267 |
|---|---|
| CFU | 6 |
| Teacher | Gaetano Martino |
| Teachers |
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| Hours |
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| Learning activities | Caratterizzante |
| Area | Ambientale |
| Academic discipline | AGR/01 |
| Type of study-unit | Obbligatorio (Required) |
| Language of instruction | Italian |
| 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, individual and room practicals . 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) |