The course aims to provide students with the theoretical and methodological tools for the economic analysis of the food industry and the competite evaluation in order to be able to analyze the different types of innovation and the effects that these have on the market, also analyzing the demand side. Furthermore, the course aims to provide knowledge on adoption strategies and methods for evaluating innovations in food businesses.
Expected learning outcomes
At the end of the course the students will be able to understand and evaluate economic developments in the food industry and choose the best strategies to evaluate the effects of product and process innovations.
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.
Third part: consumer and food innovation Example of consumer scepticism towards food technology innovation; Some future trends of innovations in the food market.
Prerequisites for admission
No prior knowledge is required
Traditional lectures is the main teaching method. Furthermore, the course also include in-depth thematic studies (organization in small groups to discuss, analyze and report updated results in the classroom). Attendance at teaching is strongly recommended.
The slides of the teaching lessons and other references are regularly updated and are available on the Ariel platform.
Assessment methods and Criteria
The exam consists of an oral test aimed at ascertaining the acquired knowledge about strategies for the adoption of product and process innovations and the ability to apply methods to evaluate innovations. The evaluation criteria will also consider the ability to organize knowledge discursively; capacity of critical reasoning and the quality of exposure. The result is communicated directly to the student at the end of the test and the evaluation is expressed in thirtieths. There are no differences of exam between attending and non-attending students.