Economics of innovation in the food industry

A.Y. 2018/2019
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