The aim of the course is to develop knowledge about enterprise organization and production processes to differentiate productions, aiming at enhancing quality foods in international scenario. In addition, the course aims to illustrate the main binding and voluntary standards in the agri-food system.
In addition, the course aims to develop skills on the main instruments for the financing of agri-business.
Lectures and exercises (classroom and company)
The course develops knowledge on quality and food safety in light of the evolutions that have affected the agro-food system and consumer behavior in developed and developing countries. Particular attention is paid to the conceptual evolution of food safety and quality at the various intervention levels (consensual, regulated and voluntary) adopted at Community and national level, in addition to the role played by the bodies responsible for the protection of food safety. In addition, the course offers knowledge on public intervention in favor of the agri-food system, with particular reference to the financing instruments for companies that aim to offer differentiated products.
Presentations used in the classroom, statistical material, reference standards and bibliographic distributed by the teacher
Subjects | Text References | |
---|---|---|
1 | Evoluzione del sistema agroalimentare e comportamento delle imprese e dei consumatori in rapporto alle tematiche della sicurezza e della qualità | |
2 | Sicurezza alimentare: evoluzione concettuale e analisi del quadro normativo | |
3 | La specificità della qualità nel settore agroalimentare ed i diversi livelli di intervento (cogente, regolamentato e volontario) | |
4 | Le norme cogenti e volontarie per garantire la sicurezza alimentare ed il sistema dei controlli a livello nazionale ed internazionale | |
5 | Cenni sul sistema di sostegno per le produzioni di qualità | |
6 | strumenti di finanziamento per l'innovazione | |
7 | il po fers sicilia 2014-20 | |
8 | psr sicilia 2014-20 |