Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND
AVP5070061, A.A. 2017/18

Informazioni valide per gli studenti immatricolati nell'A.A. 2017/18

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2017/18
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Crediti formativi 8.0
Tipo di valutazione Voto
Denominazione inglese VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile EDI DEFRANCESCO AGR/01

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
CARATTERIZZANTE Discipline della produzione e gestione. AGR/01 8.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 2.0 16 34.0 Nessun turno
LEZIONE 6.0 48 102.0 Nessun turno

Calendario
Inizio attività didattiche 02/10/2017
Fine attività didattiche 19/01/2018

Syllabus
Prerequisiti: None
Conoscenze e abilita' da acquisire: Students will know and will be able to understand: i) the European Union public certification schemes for quality food products and the EU strategies for the geographical indication (GI) protection in the international markets; ii) the value-adding products collective management systems iii) the attributes, both tangible and intangible, which characterize the high-quality agro-food and wine products and are appreciated by the European Union consumer and in the international markets; iv) the best strategies for promoting these products in various markets. Students will able to critically analyze the demand for food quality by recognizing the dynamics of the qualitative characteristics that can generate value. He/she will therefore be able to translate this knowledge into effective strategies for promoting the product in different markets, particularly those outside the EC, using the most appropriate marketing tools.
Modalita' di esame: The final mark is made up of three components: class participation; individual project work based on a case-study analysis; oral exam. The weights of the three components will be provided to the students at the beginning of the course.
Criteri di valutazione: Participation: active attitude in lectures;
individual project work: relevance (connection with course unit topics), good conceptual framework, absence of relevant conceptual errors, overall consistency and coordination, matching of objectives with conclusions, awareness of problems and critical approach, accuracy in quotations;
oral exam: knowledge of the topics, capacity to present and discuss them in a critical way, to place them in the correct context and to understand logic relationships with other topics of the course. Communication, making judgment and critical thinking skills will be particularly taken into account while evaluating the student.
Contenuti: 1st credit: Introduction. The quality attributes within the supply chain and the value-adding food quality attributes as perceived by consumer.

2nd and 3rd credit: The food EU quality framework and the value-adding food quality schemes. The sui generis EU geographical indication (GI) protection. The issue of the GI international protection.

4th credit: The market of the value-adding food and wines.

5th and 6th credit: The structure, the collective management system of the GI supply chains and their marketing strategies.

7th credit: Other EU or national/regional value adding food quality schemes

8th credit: Case-study analysis followed by discussion.
Attivita' di apprendimento previste e metodologie di insegnamento: The main topics are presented through lectures (ppt presentations), class work and experts’ seminars. Some “field trips” in private farms, companies and producers’ organisations are planned under a multidisciplinary approach. Consequently the visits are jointly planned by the teachers of the same semester.
Eventuali indicazioni sui materiali di studio: PPT presentations and a list of readings (mainly papers) will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php
(enrolment key needed, ask the teacher).
At the moment no books covering the issues of the course are available in English.
Testi di riferimento: