Learning objectives
The course aims to give the student some methodological tools to think about the ways in which the relationship between mandatory (legislation) and voluntary (quality schemes) rules can affect processing technologies and with them the properties of foods belonging to the same variety (e.g. hard cooked long ripened cheeses), among which the consumer must exercise his choices of purchase.
At the end of the course the student should be able to
1. acquire a methodological knowledge on how to evaluate the communicated characteristics of some foods produced under the Quality Regime (protection of the denomination - PDO, PGI, TSG) in comparison with analogues obtained outside the rules of the Quality Regimes and therefore free to innovate by following or anticipating market trends, with particular attention to the aspects inherent to its training in a degree course of economics. (Knowledge and ability to understand)
2. to link the various reasons behind business choices towards the production of foods protected by Quality Schemes and/or not protected by collective names, also considering the impact that this choice has on the characteristics of the process (investment and management costs) and the food product. (Ability to apply knowledge and understanding)
3. assess the impact of the various drivers on production choices in relation to the various obligations and fulfilments that an operator in the agri-food sector is required to comply with. (Self-assessment)
4. communicate the relationships between process and food product according to the different constraints to which it can be subjected using a vocabulary that is appropriate to the issues dealt with and to the recipient of the communication (Communication skills)
5. linking the different topics covered with each other and with other disciplines, also extending what has been learned during the course to other foods and drinks (ability to learn)