MARKETING AND POLICIES FOR FOOD SAFETY

Module POLICIES AND RULES FOR FOOD SAFETY

The course aims to provide knowledge and operational tools regarding FOOD SAFETY POLICIES AND REGULATIONS, with the goal of training experts specialized in the management of agri-food businesses in Italy and abroad.

Knowledge and understanding

By the end of the course, students will have acquired knowledge of the main mandatory and voluntary standards prevalent in the agri-food system, with particular reference to European food safety regulations. Furthermore, the course aims to develop skills regarding the primary financing instruments for agri-food businesses. These topics will provide students with a solid theoretical and practical foundation, essential for understanding and analyzing the operational and strategic dynamics of agri-food enterprises.

Applying knowledge and understanding

Upon completion of the course, students will be able to apply the knowledge acquired in real-world contexts, demonstrating practical skills in addressing business challenges. They will be capable of analyzing and resolving issues related to the application of the mandatory and voluntary standards that European agri-food businesses must observe. Finally, they will be prepared to manage human resources and innovation processes within complex corporate environments, thanks to their ability to apply the acquired knowledge autonomously and informedly.

Making judgements

The course is designed to foster the development of strong independent judgment in students, enabling them to make informed decisions in dynamic business environments. This autonomy will be cultivated through the analysis of real-world case studies, allowing students to engage with concrete business problems and simulate situations they might encounter in the workplace. Critical discussions will take place in the classroom, encouraging the exchange of ideas and the development of alternative solutions. Practical company-based exercises will round out the program, offering students the opportunity to apply theoretical knowledge to real-world situations. Finally, oral presentations will give them the chance to justify their strategic choices, fostering the development of critical and independent thinking.

Communication skills

A key objective of the course is to enhance students' communication skills. By the end of the program, students will be able to articulate concepts related to business management with clarity and precision. Particular emphasis will be placed on the ability to present business strategies and operational solutions in a structured and logical manner. Classroom activities, presentations, and group work will help develop these essential competencies, preparing students for professional interaction within a business environment.

Learning skills

The course also aims to develop students' capacity for autonomous and continuous learning. Upon completion of the program, students will be able to independently delve deeper into the topics covered, utilizing up-to-date sources such as academic articles, monographs, and industry research. Furthermore, they will be prepared to adapt quickly to innovations and changes within the agri-food sector, applying the skills they have acquired to improve the business processes in which they are involved. This will equip them not only to enter the workforce but also to successfully pursue advanced training or specialization in areas such as food safety, certification, and the use of subsidized financing tools.

Lectures and exercises (classroom and company)

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

To ensure equal opportunities and in compliance with applicable laws, interested students may request a personal interview to plan any compensatory and/or extenuating measures, based on their educational objectives and specific needs.
Students may also contact the CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSA) contact teacher in our Department, Professor 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.

• 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 2021-27,  PSR Sicilia 2014-22 e PSP Sicilia 2023/27.
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 Presentations used in the classroom, statistical material, reference standards and bibliographic distributed by the teacher

The grading scheme is as follows:
o Unsatisfactory
 Knowledge and understanding: serious gaps and significant inaccuracies
 Analysis and synthesis: irrelevant, frequent generalizations, inability to synthesize
 Use of references: completely inappropriate
o 18–20
 Knowledge and understanding: minimal, with obvious imperfections
 Analysis and synthesis: barely adequate
 Use of references: barely appropriate
o 21–23
 Knowledge and understanding: routine
 Analysis and synthesis: correct, logical and coherent argumentation
 Use of references: standard
o 24–26
 Knowledge and understanding: good
 Analysis and synthesis: good, coherent presentation
 Use of references: standard
o 27–29
 Knowledge and understanding: more than good
 Analysis and Summary: Remarkable
 Use of References: With Further Information
or 30–30L
 Knowledge and Comprehension: Excellent
 Analysis and Synthesis: Excellent
 Use of References: Significant Further Information

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

To ensure equal opportunities and in compliance with current laws, 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 DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).