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)
Course contents summary
The food and beverage market in Italy: the main categories
The market subject to collective rules given by the name subject to European rules and the "free" market
Foods with different names belonging to the same category: the case of long-ripened cooked and hard cheeses.
Parmigiano Reggiano, Grana Padano and "similar" cheeses: comparison of process and product characteristics as determined by the respect of compulsory and/or voluntary constraints.
slides provided by the teacher
PDO regulations of Parmigiano Reggiano and Grana Padano cheeses
Assessment methods and criteria
The learning test will be carried out through a written test consisting of a
mix of closed-ended and open questions. The time available to the
student will be 120 minutes.