Management of gastronomic sciences for wellbeing

The course is structured into three modules designed to enhance students’ active participation in the analysis and interpretation of the dynamics characterizing the agri-food system: Module 1 (32 hours): Theoretical lectures based on the topics listed in the syllabus. Module 2 (12 hours): Empirical lectures on experimental models (choice experiment model, contingent valuation model, hedonic price model) used to estimate consumer and farmer preferences. (Includes the development and presentation of a project work.) Module 3 (4 hours): Practical exercises on relevant websites and/or discussions and in-depth analyses of current issues in agri-food markets and industries, stimulated by preliminary reading materials collected from Italian and European press sources.

None

Scientific articles and other materials presented in class and indicated by Professor

Optional

The assessment system is based on three components: Continuous monitoring of the student’s active participation throughout the course (10%) Project work (20%) Oral examination (70%) The oral examination consists of questions aimed at assessing the student’s ability to apply the theoretical and methodological tools acquired during the course to the interpretation of empirical evidence and to problem-solving related to the course topics.

Sorrentino A, Russo C., Cacchiarelli L., “Market power and bargaining power in the EU food supply chain: the role of Producer Organizations” in NewMedit 4/2018, https://newmedit.iamb.it/2018/12/15/market-power-and-bargaining-power-in-the-eu-food-supply-chain-the-role-of-producer-organizations/

English-language materials sent by the Professor, accompanied by office hours for discussion with students about their study and learning process.