VALORISATION OF LOCAL AGRI-FOOD PRODUCTS
Learning outcomes of the course unit
The course aims to achieve the following objectives in relation to the subsequent aspects.
a. Knowledge and understanding: The course aims to provide the main keys for reading on GI and proximity products.
b. Ability to apply knowledge and understanding. Students will develop skills in the analysis of the main factors that affect food quality and their enhancement.
c. Autonomy of judgment. Students will develop a critical sense in judging the system of GIs and local products in order to favour their promotion and commercial enhancement.
is. Ability to learn. The study method provided includes moments of lectures, group work, individual analysis, discussion of the topics addressed in the classroom
- International management of agribusiness
- Production management in food industries
- European and global food law
Course contents summary
The contents of the course address the theme of enhancing quality food productions falling within the typologies of Geographical Indications and local products with the aim of: i) providing students with practical and theoretical elements aimed at understanding their productive characteristics, the elements that determine them the quality and how to protect them, ii) the main theoretical approaches to the territorial and supply chain dynamics aimed at favouring their reproducibility, specificity and enhancement, iii) the institutional and business tools to set a correct valorisation policy in local and international markets.
The topics covered in the course concern the following aspects:
- Geographical indications and local products.
- The value chain
- Disputes in the use of GIs in the local and international market
- Production specifications and third party guarantee systems
- The quality circle: identification, qualification, valorisation, reproduction
a) Selected readings prepared by the teacher using articles and book chapters in Italian and English.
b) Elisabeth Barham, Bertil Sylvander (Eds). Labels of Origin for Food. Local Development.Global Recognition. p. 29-44. Oxfordshire:CABI. ISBN: 9781845933524
c) Emilie Vandecandelaere, Filippo Arfini, G. Belletti, Andrea Marescotti. (Eds). Linking people. places and products. A guide for promoting quality linked to geographical origin and sustainable Geographical Indications. p. 1-194. Roma:FAO. ISBN: 9789251063743, http://www.fao.org/in-action/quality-and-origin-program/resources/public...
Assessment methods and criteria
- Working Group. Students will face a concrete case of analysis and enhancement of GI products describing and processing the results and exposing them through the use of posters and an essay of 5 folders (rated 5 points). Sufficiency in the practical test gives access to the oral test
- Oral exam. On the qualitative issues addressed in class.
The honors are awarded to those students who fully comply with the requirements. In addition, they have to demonstrate a systematic knowledge of the topic, an excellent ability to apply the acquired knowledge, autonomy of judgment, as well as particular care in the formal drafting of the paper.