INTRODUCTION TO THE COURSE

1. AGRIBUSINESS SYSTEM

2. SUSTAINABLE PRODUCTION AND CONSUMPTION PATTERNS

3. MARKETING IN THE AGRI-FOOD SYSTEM

4. INSIGHTS INTO AGROECOLOGY, SOCIAL AGRICULTURE, TYPICAL PRODUCTS, SUSTAINABLE FOOD, AND WINE TOURISM

Knowledge and understanding

Students must have acquired knowledge and understanding of the specificity of the agrifood system, with reference to the complexity of the organization of the supply system and consumer expectations in terms of product safety and quality. In particular, they must know and be able to understand the complexity of the relationships that are established between companies operating in supply chains and with their reference environment, the role of the territory in the creation of value for consumers, and the policies of the European Union for the support of the agricultural sector and the protection of quality.

In addition, an in-depth study of some major marketing concepts and the ability to apply them to specific cases is required.

Applying knowledge and understanding

Students should be able to appropriately and critically apply acquired knowledge to analyze, understand and apply marketing principles to businesses in the agribusiness system.

Making judgements

Students should be able to connect in integrated and unified patterns the knowledge of the different elements acquired during the course and to deal with the complexity of real problems independently and with their own judgment.

Communication skills

Students should acquire clear, effective, and precise communication skills through a good command of the vocabulary of the discipline imparted during the Course.

Learning skills

Students are expected to have acquired the ability to undertake subsequent courses of study on the principles of marketing and their application in other fields/or to acquire new knowledge, skills, and abilities through professional and work experiences, within organizations operating in the agribusiness system.

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Teaching material  and  slides used  during  the  course can be find inside the Moodle plataform >blended.uniurb.it  

The teaching material made available by the lecturer can be found, together with other supporting activities, inside the Moodle platform › blended.uniurb.it 

Teaching

The course involves the use of different didactic modalities: frontal lessons, group work, and analysis of case studies with classroom discussions

Course books

The teaching material prepared by the lecturer (such as for instance slides, lecture notes) and specific communications from the lecturer can be found, together with other supporting activities, inside the Moodle platform › blended.uniurb.it

Assessment

The exam is by oral test, during which the student must demonstrate that:

• have acquired full knowledge of the topics covered (on a theoretical and applied level) during the Course;
• be able to express himself/herself with adequate vocabulary;
• be able to make a critical analysis of the topics covered and the policies proposed to address the main problems of the agrifood system.

The exam includes three questions, for each of which a score between 0 and 10 will be given, based on the following evaluation criteria:

• relevance and effectiveness of the answers in relation to the program content;
• level of thoroughness;
• adequacy of the disciplinary language used.

The final evaluation is expressed in thirtieths.

Attending students, taking into account the classroom presentation and discussion of the topic covered in the group work, may acquire up to 4 bonus points for the purpose of the final evaluation. These presentations will be evaluated on the basis of:

• consistency and logical sequence of the topics covered;
• level of thoroughness;
• clarity of exposition and appropriate vocabulary.

Disabilità e DSA

Le studentesse e gli studenti che hanno registrato la certificazione di disabilità o la certificazione di DSA presso l'Ufficio Inclusione e diritto allo studio, possono chiedere di utilizzare le mappe concettuali (per parole chiave) durante la prova di esame.

A tal fine, è necessario inviare le mappe, due settimane prima dell’appello di esame, alla o al docente del corso, che ne verificherà la coerenza con le indicazioni delle linee guida di ateneo e potrà chiederne la modifica.

Course books

The teaching material prepared by the lecturer (such as for instance slides, lecture notes) and specific communications from the lecturer can be found, together with other supporting activities, inside the Moodle platform › blended.uniurb.it

Assessment

The exam is by oral test, during which the student must demonstrate that:

• have acquired full knowledge of the topics covered (on a theoretical and applied level) during the Course;
• be able to express himself/herself with adequate vocabulary;
• be able to make a critical analysis of the topics covered and the policies proposed to address the main problems of the agrifood system.

The exam includes three questions, for each of which a score between 0 and 10 will be given, based on the following evaluation criteria:

• relevance and effectiveness of the answers in relation to the program content;
• level of thoroughness;
• adequacy of the disciplinary language used.

The final evaluation is expressed in thirtieths.

Disabilità e DSA

Le studentesse e gli studenti che hanno registrato la certificazione di disabilità o la certificazione di DSA presso l'Ufficio Inclusione e diritto allo studio, possono chiedere di utilizzare le mappe concettuali (per parole chiave) durante la prova di esame.

A tal fine, è necessario inviare le mappe, due settimane prima dell’appello di esame, alla o al docente del corso, che ne verificherà la coerenza con le indicazioni delle linee guida di ateneo e potrà chiederne la modifica.