STRATEGIES OF VALORIZATION AGROFOOD QUALITY
Academic Year 2018/2019 - 3° Year - Curriculum ZOOTECNICO ECONOMICOCredit Value: 6
Scientific field: AGR/01 - Agricultural economics and rural appraisal
Taught classes: 28 hours
Exercise: 28 hours
Term / Semester: 2°
Learning Objectives
The course aims to provide the students with the concepts and main interpretive keys of sustainable and quality agri-food systems in order to know and apply valorisation policies in quality management processesof agri-food chains.
Course Structure
The methods of teaching are different and include lectures, analysis of study cases, seminars, study visit, reports by the students. Those methods contribute to the acquisition of knowledge and ability to carry out analyzes and communicate what has been learned.
Detailed Course Content
The analysis of tools and strategies that are able of enhancing sustainable food quality, recognizing in quality a condition for acquiring a durable competitive position. In this perspective, a conceptual framework is proposed in which to devise strategies and valuation tools, with particular reference to the role of the territory, focusing on typical and traditional products.
Textbook Information
- AA.VV.: Guida per la valorizzazione dei prodotti agroalimentari tipici, Concetti, metodi e strumenti, Manuale ARSIA, Regione Toscana, 2006.
- Arfini F., Belletti G., Marescotii A., Prodotti tipici e denominazioni geografiche: Strumenti di tutela e valorizzazione, Edizioni Tellus, 2010.
- Carrà G., Peri I.: Sicurezza alimentare e processi di integrazione della regolazione pubblica e privata (con Peri I.), Italian Journal of Agronomy Vol. 6 N. 2 s, 2011.
- ISMEA: La qualità come strategia per l’agroalimentare italiano, 2006