Guida degli insegnamenti
Syllabus
Partially translatedTradotto parzialmente
Deborah BENTIVOGLIO
Lingua di erogazione: INGLESELessons taught in: ENGLISH
Laurea Magistrale - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT Master Degree (2 years) - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT
Dipartimento: [040027] Dip.Scienze Agrarie,Alimentari e AmbientaliDepartment: [040027] Dip.Scienze Agrarie,Alimentari e Ambientali
Anno di corsoDegree programme year : 1 - Primo Semestre
Anno offertaAcademic year: 2019-2020
Anno regolamentoAnno regolamento: 2019-2020
Obbligatorio
Crediti: 6
Ore di lezioneTeaching hours: 54
TipologiaType: B - Caratterizzante
Settore disciplinareAcademic discipline: AGR/01 - ECONOMIA ED ESTIMO RURALE
INGLESE
ENGLISH
The following topics are propaedeutic to the teaching: Economics
The following topics are propaedeutic to the teaching: Economics
The course consists of a balance of theoretical lectures (3 ECTS, 27 hours) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (3 ECTS, 27 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units, the materials and instructions for the classroom practicals, research articles and reports; information and booking for seminars and visits.
The course consists of a balance of theoretical lectures (3 ECTS, 27 hours) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (3 ECTS, 27 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units, the materials and instructions for the classroom practicals, research articles and reports; information and booking for seminars and visits.
The course enables students to acquire the fundamental knowledge of Food Policy, Food Safety and Traceabilty and identify sustainable solutions for food companies.
Capacity to apply Knowledge and Understanding.
(a) developing the capability of integration of information; (b) capability of carry out strategies for food chain organization and strategies for food quality; (c) capability of evaluate the potential innovative of farm and enterprises.
Transversal Skills.
(a) making judgements: capability of identify the information be needed to improve the quality, competitiveness and innovation of the agrifood sector; (b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, administrators).
Knowledge and Understanding.
The course enables students to acquire the fundamental knowledge of Food Policy, Food Safety and Traceabilty and identify sustainable solutions for food companies.
Capacity to apply Knowledge and Understanding.
(a) developing the capability of integration of information; (b) capability of carry out strategies for food chain organization and strategies for food quality; (c) capability of evaluate the potential innovative of farm and enterprises.
Transversal Skills.
(a) making judgements: capability of identify the information be needed to improve the quality, competitiveness and innovation of the agrifood sector; (b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, administrators).
Agrifood Sector (1 ECTS)
European Policies supporting food sector: quality, safety and traceability (1 ECTS)
Food Chain Management, and Food Market (1 ECTS)
World trade organization (1 ECTS)
Innovatives strategies for competitiveness of Agrifood sector (1 ECTS)
Analysis of Case studies of Food Sector (1 ECTS).
Agrifood Sector (1 ECTS)
European Policies supporting food sector: quality, safety and traceability (1 ECTS)
Food Chain Management, and Food Market (1 ECTS)
World trade organization (1 ECTS)
Innovatives strategies for competitiveness of Agrifood sector (1 ECTS)
Analysis of Case studies of Food Sector (1 ECTS).
Oral discussion: two of the subjects listed in the teaching program and one essay (project work).
Learning Evaluation Criteria.
In the oral classwork, the student will have to demonstrate: (a) knowledge of food policies; (b) knowledge of food policies strategies; (c) capacity to comment critically on contemporaneous policy issues from an economics perspective.
To pass the oral exam, the student must demonstrate an overall understanding of the content using appropriate technical terminology, and to be able to deal with deductive reasoning that enable him to create links within matter, and to have a complete mastery of the subject.
Learning Measurement Criteria.
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 “cum laude”.
Final Mark Allocation Criteria.
The oral examination consists of two questions concerning the subjects listed in the teaching program and 1 essay concerning individual project work. Each of ones will be quantified in the range 0 - 10. The degree of 30 “cum laude”is attributed when the student demonstrates complete mastery of the subject.
Learning Evaluation Methods.
Oral discussion: two of the subjects listed in the teaching program and one essay (project work).
Learning Evaluation Criteria.
In the oral classwork, the student will have to demonstrate: (a) knowledge of food policies; (b) knowledge of food policies strategies; (c) capacity to comment critically on contemporaneous policy issues from an economics perspective.
To pass the oral exam, the student must demonstrate an overall understanding of the content using appropriate technical terminology, and to be able to deal with deductive reasoning that enable him to create links within matter, and to have a complete mastery of the subject.
Learning Measurement Criteria.
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 “cum laude”.
Final Mark Allocation Criteria.
The oral examination consists of two questions concerning the subjects listed in the teaching program and 1 essay concerning individual project work. Each of ones will be quantified in the range 0 - 10. The degree of 30 “cum laude”is attributed when the student demonstrates complete mastery of the subject.
Selected papers
Oskam, A., Meester, G., Silvis, H. EU policy for agriculture, food and rural areas.
(2011) 2nd edition. Wageningen Academic Publishers Fanfani R., IL sistema agroalimentare in Italia. I grandi cambiamenti e le tendenze recenti, Edagricole Bologna 2010
Messori F. Ferretti F. Economia del mercato agroalimentare, 2010 2a edizione, Edagricole, p.320
Selected papers
Oskam, A., Meester, G., Silvis, H. EU policy for agriculture, food and rural areas.
(2011) 2nd edition. Wageningen Academic Publishers Fanfani R., IL sistema agroalimentare in Italia. I grandi cambiamenti e le tendenze recenti, Edagricole Bologna 2010
Messori F. Ferretti F. Economia del mercato agroalimentare, 2010 2a edizione, Edagricole, p.320
Le informazioni contenute nella presente scheda assumono carattere definitivo solo a partire dall'A.A. di effettiva erogazione dell'insegnamento. Academic year 2019-2020
Università Politecnica delle Marche
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