ECONOMICS OF AGRI-FOOD QUALITY PRODUCTS

Academic Year 2026/2027 - Teacher: VERA TERESA FOTI

Expected Learning Outcomes

The course aims to provide students with an in-depth understanding of the economic aspects of quality in the agri-food system, with particular reference to the evolution of food demand, differentiated product markets, and public and private instruments for the protection, assurance and enhancement of quality.

Knowledge and understanding

Students will acquire knowledge of the role of quality in the agri-food system, with particular reference to the evolution of consumer behaviour and food consumption patterns, changes in agri-food supply chains, issues arising from information asymmetry, and public and private instruments for the protection and enhancement of quality.

Applying knowledge and understanding

Students will be able to apply the knowledge acquired to analyse the different dimensions of quality in agri-food products, interpret the role of certifications, standards and quality labels, and assess the instruments used to protect and enhance quality within the agri-food system.

Making judgements

By the end of the course, students will be able to critically interpret the main trends in the agri-food system, with particular reference to quality, product differentiation, and the instruments used for its protection and enhancement.

Communication skills

Students will be able to clearly present the topics and issues addressed during the course, appropriately using the technical and economic terminology related to the quality of agri-food products.

Learning skills

By the end of the course, students will have acquired the necessary tools to independently deepen and update their knowledge of economic issues related to the quality and enhancement of agri-food products.

Course Structure

The course is delivered through lectures (21 hours) and practical and applied activities (42 hours). Lectures are aimed at providing students with knowledge of the economic aspects of quality in the agri-food system, differentiated product markets, and public and private instruments for quality assurance, certification, protection and enhancement. Practical activities include individual and group work and the analysis and discussion of case studies, reports and data concerning quality agri-food products. These activities are aimed at developing students’ ability to apply the knowledge acquired, make independent judgements and improve their communication skills. Seminars with experts and educational visits to companies, institutions and organisations operating in the agri-food system may also be organised, subject to the availability of host organisations and facilities.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus.

Required Prerequisites

Basic knowledge of economics is useful, particularly with regard to the main concepts concerning the functioning of markets and the behaviour of economic operators. Such knowledge facilitates the understanding of the economic aspects related to the quality and differentiation of agri-food products.

Attendance of Lessons

The attendance of courses is not obligatory, however it is strongly recommended as it facilitates the learning path and the evaluation of the student's achievement.

Detailed Course Content

Concept, evolution and attributes of quality in the agri-food system; characteristics and evolution of the agri-food system; evolution of food demand. Economic aspects of quality; product differentiation; information asymmetry and the role of information. Food waste; Italian Sounding. Policies and instruments for quality assurance, certification, protection and enhancement of agri-food products. EU quality schemes: PDO, PGI and TSG; regulatory framework, protection and controls. Economic aspects of Geographical Indications and the Italian PDO economy.

Textbook Information

Menozzi, D. (2025), Economia del sistema agroalimentare, 2nd edition, EdiSES Università.

Additional teaching materials: PowerPoint presentations used during lectures and seminars, lecture notes, scientific and popular science articles, case studies, reports and market data, regulatory documents, and selected links provided by the lecturer and made available on the teaching platform.

For further study of quality agri-food products, particular reference will be made to Regulation (EU) 2024/1143 on geographical indications, traditional specialities guaranteed and optional quality terms, and to the ISMEA–Fondazione Qualivita Report on Italian PDO, PGI and TSG agri-food and wine products, latest available edition.

Course Planning

	Subjects	Text References
1	General introduction to the course and course contents	Professor's materials
2	Definition, evolution and attributes of quality in the agri-food system	Text 1 Ch. 8; Teaching materials provided by the lecturer
3	Characteristics and evolution of the agri-food system	Teaching materials provided by the lecturer
4	Evolution of food demand	Text 1, Ch. 3; Teaching materials provided by the lecturer
5	Quality, product differentiation, information asymmetry and the role of information	Text 1 Ch. 8;Teaching materials provided by the lecturer
6	Food waste	Teaching materials provided by the lecturer
7	Italian Sounding	Teaching materials provided by the lecturer
8	Policies and instruments for quality assurance, certification, protection and enhancement of agri-food products	Text 1 Chs. 8 e 9; Teaching materials provided by the lecturer
9	The European quality scheme: PDO, PGI and TSG – regulatory framework, protection and controls	Text 1 Chs. 8 e 9; Regulation (EU) 2024/1143; Teaching materials provided by the lecturer
10	Economics of Geographical Indications and the Italian PDO economy: value, production, exports and territorial impact	Text 1 Ch. 9; ISMEA–Qualivita Report, latest available edition; Teaching materials provided by the lecturer

Learning Assessment

Learning Assessment Procedures

The learning assessment consists of an oral mid-term assessment and a final oral examination. The mid-term assessment consists of an oral interview on the topics covered during the course and is aimed at assessing the level of learning achieved by the student. The assessment does not result in a grade out of thirty but in an evaluation that will be taken into account for the overall final assessment. The final oral examination is aimed at assessing knowledge and understanding of the topics covered, the ability to analyse, synthesise and establish connections, the ability to apply the knowledge acquired, as well as the appropriate use of subject-specific terminology.
The overall assessment will take into account the evaluation obtained in the mid-term assessment and the level of preparation demonstrated in the final oral examination. The student’s preparation will be assessed according to the following criteria: level of knowledge and depth of understanding of the topics covered, ability to analyse and synthesise, ability to establish connections and reason critically, relevance of answers, clarity of presentation and appropriate use of subject-specific terminology.
The final grade will be awarded according to the following criteria:
Not passed
Knowledge and understanding of the topic: significant gaps and inaccuracies.
Analysis and synthesis skills: insufficient, with frequent generalisations and difficulties in synthesising information.
Use of references: completely inappropriate.
18–20
Knowledge and understanding of the topic: very limited, with evident shortcomings.
Analysis and synthesis skills: barely sufficient.
Use of references: barely appropriate.
21–23
Knowledge and understanding of the topic: satisfactory.
Analysis and synthesis skills: adequate; the student presents arguments in a logical and coherent manner.
Use of references: appropriate use of standard references.
24–26
Knowledge and understanding of the topic: good.
Analysis and synthesis skills: good; topics are presented coherently.
Use of references: appropriate use of standard references.
27–29
Knowledge and understanding of the topic: very good.
Analysis and synthesis skills: very good.
Use of references: the student demonstrates an in-depth understanding of the topics.
30–30 with honours
Knowledge and understanding of the topic: excellent.
Analysis and synthesis skills: excellent, with the ability to establish connections and critically elaborate on the topics.
Use of references: the student demonstrates significant in-depth study.
Learning assessment may also be carried out on-line, should the conditions require it.
To ensure equal opportunities and in compliance with current laws, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o i DSA) referring teacher within their Department (CInAP – Department representatives).

Examples of frequently asked questions and / or exercises

1. The candidate should describe the characteristics of agri-food product quality in light of the evolution of the different components of the agri-food system.

2. The candidate should describe the main quality attributes of agri-food products.

3. The candidate should explain the role of certification in ensuring the quality of agri-food products.

4. The candidate should describe the main instruments for the protection and enhancement of agri-food product quality.

5. The candidate should explain the phenomenon of Italian Sounding and its implications for the protection and enhancement of Italian agri-food products.

6- The candidate should explain the phenomenon of food waste and its main implications for the agri-food system.

7. The candidate should describe the European regulatory framework for PDO, PGI and TSG products.

The candidate should describe the main characteristics of PDO, PGI and TSG and explain the differences among them.

8. The candidate should describe the protection and control system for PDO and PGI products.

9. The candidate should explain the role of Protection Consortia in the protection and enhancement of PDO and PGI products.

10. The candidate should explain the economic role of Geographical Indications in the differentiation and enhancement of agri-food products.

11. The candidate should describe the main economic characteristics of the Italian PDO economy, with reference to the data and indicators analysed in the ISMEA–Qualivita Report.

Degree Course in

Food Science and Technology