Academic Year 2023/2024 - Teacher: IURI PERI

Expected Learning Outcomes

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.

If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus.

Learning assessment may also be carried out on line, should the conditions require it.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. 
It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

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

  1. AA.VV.: Guida per la valorizzazione dei prodotti agroalimentari tipici, Concetti, metodi e strumenti, Manuale ARSIA, Regione Toscana, 2006.
  2. Arfini F., Belletti G., Marescotii A., Prodotti tipici e denominazioni geografiche: Strumenti di tutela e valorizzazione, Edizioni Tellus, 2010.
  3. 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.
  4. ISMEA: La qualità come strategia per l’agroalimentare italiano, 2006.
  5. Carrà G.: Strumenti di analisi: Applicazione della strategic orientetion analysis (SOR analysis), Dispensa, 2018.
  6. Carrà G.: La filiera corta. Dispensa, 2019.
  7. Frascarelli A.: Agricoltura biologica, il nuovo regolamento comunitario, Terra e Vita, settembre 2020.

The reference texts and other teaching documents will be published on, before the beginning of the course.

Course Planning

 SubjectsText References
1 Aspetti specifici della qualità nell’agroalimentare4
2La qualità come leva competitiva2,4
3Gli strumenti per la valorizzazione della qualità2, 5
4Le politiche di tutela della qualità3, 6, 7
5Il ruolo del territorio nelle politiche agro-alimentari1, 2