MARKETING AND POLICIES FOR FOOD SAFETY

Module POLICIES AND RULES FOR FOOD SAFETY

The teaching aims to provide students with fundamental knowledge about food quality and safety in relation to evolutions in the agrifood system and changing consumer behavior. 

Knowledge and Understanding

Knowledge and ability to interpret the role of food quality and safety in relation to the evolutionary processes that have affected the agrifood system and consumption patterns and the main regulations in the field of food safety.

Ability to Apply Knowledge and Understanding

Ability to apply acquired knowledge on the various aspects of quality and safety and of the cogent and voluntary regulations in the field of food safety.

Autonomy of Judgment

Students at the end of the course will acquire autonomy of analysis and, with a critical and responsible sense, will be able to deal with the various problems and aspects related to food quality and safety, identifying the most appropriate specific solutions.

Communication Skills

Based on the knowledge acquired during the course, students will improve their ability to effectively discuss issues related to agrifood safety and quality management through the use of personal language that is precise, appropriate and specific to the subject.  

Learning Skills

Acquisition of autonomous learning skills and self-assessment of one's own preparation, suitable for undertaking further studies with a high degree of autonomy.

As a guarantee of equal opportunity and in compliance with current laws, interested students may request a personal interview so that any compensatory and/or dispensatory measures can be planned, based on educational objectives and specific needs.

It is also possible to contact the CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs) contact teacher of our Department, Prof. Giovanna Tropea Garcia and Anna De Angelis.

The course develops knowledge on quality and food safety in light of the evolutions that have affected the agro-food system and consumer behavior in developed and developing countries. Particular attention is paid to the conceptual evolution of food safety and quality at the various intervention levels (consensual, regulated and voluntary) adopted at Community and national level, in addition to the role played by the bodies responsible for the protection of food safety. In addition, the course offers knowledge on public intervention in favor of the agri-food system, with particular reference to the financing instruments for companies that aim to offer differentiated products.

Presentations used in the classroom, statistical material, reference standards and bibliographic distributed by the teacher

• AA.VV. (2007), Atti del XLIV Convegno SIDEA, “Produzioni agroalimentari tra rintracciabilità e sicurezza: analisi economiche e politiche d'intervento” Taormina;
• Abdelhakim H., Cristina G., Raul G., (2008), Qualità e sicurezza degli alimenti, Franco Angeli.
• Canali G. (2010), Verso una politica europea della qualità agroalimentare: quali strumenti per la competitività? Working Paper, n. 14, Gruppo 2013.
• Ministero  della salute (2014), Vigilanza e controllo degli alimenti e delle bevande in Italia.
• Strumenti di programmazione PO FERS Sicilia e PSR Sicilia 2014-20.

Verification of learning for the achievement of the learning objectives will take place through an in itinere test and a final oral interview.

Evaluation of the student's preparation will be based on the following criteria: the student's ability to learn and level of in-depth study of the topics covered, properties of synthesis and exposition, and the student's ability to reason.

Grading will follow the following pattern:

Ineligible

Subject knowledge and understanding: Significant deficiencies. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-20

Subject knowledge and understanding: At threshold level. Obvious imperfections

Ability to analyze and synthesize: Barely sufficient ability

Use of references: Barely appropriate

21-23

Knowledge and understanding topic: Routine knowledge Ability to analyze and synthesize: Is able to analyze and synthesize correctly. Argues logically and coherently

Use of references: Uses standard references

24-26

Subject knowledge and understanding: Good knowledge

Analysis and synthesis skills: Has good analysis and synthesis skills. Topics are expressed consistently

Use of references: Uses standard references

27-29

Knowledge and understanding topic: Knowledge more than good

Analytical and synthesis skills: Has considerable analytical and synthesis skills

Use of references: Has deepened understanding of topics

30-30L

Knowledge and understanding topic: Knowledge very good

Ability to analyze and synthesize: Has considerable ability to analyze and synthesize.

Use of references: Important insights.

definition of food security and different approach between advanced and developing countries

analysis of the food safety regulatory framework

mandatory and voluntary regulation of food

system of food controls

obligations and incentives for the agri-food system

financing of quality productions with funds from the RDP 2014-2020