Food industry management

The course aims at supplying knowledge and operating competence tools of management and organizing. Its objective is to create a foundation of management knowledge to become a specialized manager of modern agro-food company.

Knowledge and understanding

By the end of the course, students will have acquired a deep understanding of the key aspects that govern the management of agri-food businesses. This will include a solid grasp of fundamental business functions, such as internal organization, production, and human resources management. Additionally, students will explore new business models, with a specific focus on the circular economy and sustainable business practices. They will also become familiar with financial management principles and logistical operations, including procurement dynamics. The course will cover sales forecasting techniques and strategies for inventory management, as well as concepts related to innovation in production processes. These topics will provide students with a robust theoretical and practical foundation necessary to understand and analyze the operational and strategic dynamics of agri-food companies.

Applying knowledge and understanding 

Upon completing the course, students will be able to apply the knowledge they have gained to real-world contexts, demonstrating practical skills in addressing business challenges. They will be capable of analyzing and solving issues related to production and logistics, identifying concrete solutions to optimize processes. Students will know how to implement innovative and sustainable business models, with a particular focus on resource efficiency and environmental impact. Additionally, they will have the skills to evaluate business performance through the use of forecasting tools and inventory management techniques. Finally, they will be prepared to manage human resources and innovative processes in complex business environments, thanks to their ability to consciously and autonomously apply the knowledge acquired.

Autonomy of judgment

The course is designed to foster the development of strong independent judgment in students, enabling them to make informed decisions in dynamic business contexts. This autonomy will be nurtured through the analysis of real case studies, allowing students to engage with concrete business problems and simulate situations they might encounter in a work environment. Classroom discussions will focus on critical analysis, encouraging the exchange of ideas and the development of alternative solutions. Practical exercises in companies will complete the course, offering students the opportunity to apply theoretical knowledge to real-world situations. Finally, oral presentations will provide them with the chance to justify their strategic choices, promoting the development of critical and independent thinking.

Communication skills

A key objective of the course is to improve students’ communication skills. By the end of the course, students will be able to clearly and accurately articulate concepts related to business management. The ability to present business strategies and operational solutions in a structured and logical manner will be especially emphasized. Classroom activities, presentations, and group work will help students develop these essential skills, preparing them to interact professionally within a company.

Learning Skills

The course also aims to develop students' ability to learn autonomously and continuously. At the end of the course, students will be able to independently deepen their understanding of the topics covered, using up-to-date sources such as scientific articles, monographs, and sectoral research. They will also be prepared to quickly adapt to innovations and changes in the agri-food sector, applying the skills acquired to improve the business processes they will be involved in. This will equip them not only to enter the workforce but also to successfully pursue advanced training or specializations in business or agri-food management.

Contribution of teaching to the objectives of the 2030 Agenda for Sustainable Development:

 Goal No. 9 (Business, Innovation and Infrastructure) and 12 (Responsible Consumption and Production):

 Target 9.2: Promote inclusive and sustainable industrialisation and, by 2030, significantly increase industry's share of employment and gross domestic product, in line with national circumstances, and double its share in less developed countries

Target 9.3: Increase access by small-scale manufacturers and other enterprises, particularly in developing countries, to financial services, including affordable credit, and their integration into value chains and markets

Target 9.4: By 2030, upgrade infrastructure and modernise industry to make it sustainable, with greater resource efficiency and greater adoption of clean and environmentally sound technologies and industrial processes, so that all countries take action in accordance with their respective capabilities

Target 9.5: Strengthen scientific research, promote technological capabilities of industries in all countries, in particular developing countries, including by encouraging innovation and substantially increasing the number of research and development workers per million people and public and private research and development spending by 2030

Target 12.2: By 2030, achieve sustainable management and efficient use of natural resources

Target 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

Target 12.4: By 2030, achieve sustainable management and efficient use of natural resources

Target 12.5: By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse

Methodology:

lectures

exercises

study visit

Lectures and exercises (classroom and company)

Information for students with disabilities and/or DSAs: as a guarantee of equal opportunity and in compliance with current laws, interested students can 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 Inclusion - Services for Disabilities and/or DSAs) contact teacher of our Department, Prof. Anna De Angelis.

Management functions, Trading management and marketing policies, Direction of production cycle, Financial Administration, Industrial logistic and management of supplying, Direction of innovative process, Human resources management, Method of sales forecasting, Inventory management techniques of stocks.

SCIARELLI S.: Economia e gestione dell’impresa VOL. II o VOL unico, CEDAM, different years of edition (2004-2011);

SCIARELLI S.: La gestione dell'impresa. Tra teoria e pratica aziendale, CEDAM, 2014 o 2017.

Teaching slide sets

The final examination consists of an oral test.  Verification of learning may also be carried out electronically, should the conditions so require.

The learning assessment is conducted by means of an oral interview. The assessment of the student's preparation will be based on the following criteria: the student's ability to learn and the level of in-depth study of the topics covered, the student's ability to synthesise and expound, and the student's reasoning ability.

The grading follows the following scheme:

Unsuitable

Knowledge and understanding of topic: Significant deficiencies. Significant inaccuracies

Ability to analyse and synthesise: Irrelevant. Frequent generalisations. Inability to summarise

Use of references: Completely inappropriate

18-20

Subject knowledge and understanding: At threshold level. Obvious imperfections

Capacity for analysis and synthesis: Barely sufficient capacity

Use of references: Barely appropriate

21-23

Knowledge and understanding of the subject matter: Routine Knowledge Ability to analyse and synthesise: Is able to analyse and synthesise correctly. Argues logically and coherently

Use of references: Uses standard references

24-26

Knowledge and understanding of subject matter: Good knowledge

Analysis and synthesis abilities: Has good analysis and synthesis abilities. Arguments are expressed coherently

Use of references: Uses standard references

27-29

Knowledge and understanding of the subject: Knowledge more than good

Capacity for analysis and synthesis: Has considerable capacity for analysis and synthesis

Use of references: Has deepened the arguments

30-30L

Knowledge and understanding of the subject: Very good knowledge

Capacity for analysis and synthesis: Has considerable capacity for analysis and synthesis.

The candidate should explain the main aspects and functions of agri-food business management.

The candidate should analytically highlight the strategic components of production management.

The candidate should analyse the strengths and weaknesses of the sales forecasting techniques studied.