ECONOMICS OF FOOD QUALITY SCHEME
Learning outcomes of the course unit
The purpose of this course is to provide students with the skills and tools to understand the state of the art of food quality schemes and the role they play in the relationship with the consumer, in the organization of the supply chain e the agri food systems.
Basic knowledge of microeconomics.
Course contents summary
Food Quality Scheme labels are an important communication tool of food product and process characteristics aiming at reducing information asymmetry on consumer side. Such labels, however, can only serve its purpose if they are recognized, understood and trusted by consumers.
Furthermore, the implementation of such schemes has consequences at corporate, supply chain and macro level.
The information asymmetry.
Food quality schemes: classifications and state of the art.
The impact of the quality schemes on the chain actors and stakeholders.
Handouts and papers.
- Knowledge will be transfered through lectures and classes kept by seasoned executives.
- Ability to apply analytical methods will be provided with group works and individual excercises.
- Ability of making judgment will be encouraged by group works, individual exercises and discussion in the (virtual) class.
Assessment methods and criteria
Written examination (50%) and assessment of group works/individual exercises (50%).
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 and autonomy of judgment.
The final grade will be the average of the written examination and group
works/exercises. It will be expressed out of thirty.
The activities will take place in streaming through Teams and Elly
platforms. Lectures will be recorded for any asynchronous use. Lectures
will be held in both synchronous (via Teams) and asynchronous mode
(uploaded on the Elly page of the course). When in synchronous mode,
frontal talks will be followed by interactive activities.