Economics of innovation in the food industry

A.Y. 2017/2018
6
Max ECTS
48
Overall hours
SSD
AGR/01
Language
Italian
Learning objectives
Provide theoretical and methodological tools for the economic analysis of food industry; analyse innovation types and effects; provide the knowledge concerning firm strategies to adopt innovations and evaluation methods.
Expected learning outcomes
Knowledge of the recent economic trends in the food industry; knowledge of implementation strategies and of innovation effects; ability to apply methods for the evaluation of innovations.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
Course syllabus
First part: analysis of food industry

economic indicators of food sector;
concentration in the food industry;
economic approaches to the analysis of competitive advantage (Porter model and Resources Based View);
sector competitiveness analysis.

Second part: innovation in the food industry

General concepts related to innovation;
product lyfe cycle, market types and innovation;
classification of innovations and technological transfer;
effects of innovation on productivity;
innovations in the food sectors;
firm strategy for innovation: buy;
firm strategy for innovation: make;
new product and process;
economic evaluation of innovation: the business plan.
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 6
Lessons: 48 hours