Firm and Chain Management in the Food Sector
A.Y. 2025/2026
Learning objectives
The educational objective of the course is to provide students the principles about the business management, focusing the attention on the business administration, the organization, the strategy and the marketing of a firm. The course also aims to provide students with the basics to analyze the elements of organization, business strategy and marketing and the economic characteristics of the agri-food system.
Expected learning outcomes
At the end of the course the students will be able to interpret the budget of a food business as well as knowing how to use economic techniques for business management. Students will be able to interpret the agri-food market.
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
year
Prerequisites for admission
none
Assessment methods and Criteria
The evaluation will be expressed on a scale of thirty (30) points, and the grade obtained will be communicated to the student via the University's exam registration system. Six exam sessions per year are guaranteed. The exam paper will be assessed based on the following criteria:
- Knowledge of the fundamental concepts related to the topics covered in the course
- Ability to solve exercises and to demonstrate the application of concepts addressed during the course
- Use of correct terminology
- Ability to critically and integratively address the concepts and topics of the course.
Specific procedures are provided for students with disabilities or with specific learning disorders (SLD). To benefit from these procedures, please inform the course instructor by email at least 15 days before the exam, also copying the appropriate office:
[email protected] or
[email protected]
- Knowledge of the fundamental concepts related to the topics covered in the course
- Ability to solve exercises and to demonstrate the application of concepts addressed during the course
- Use of correct terminology
- Ability to critically and integratively address the concepts and topics of the course.
Specific procedures are provided for students with disabilities or with specific learning disorders (SLD). To benefit from these procedures, please inform the course instructor by email at least 15 days before the exam, also copying the appropriate office:
[email protected] or
[email protected]
Elements of economics
Course syllabus
Lectures
- Introduction to Economics
- Basic Concepts of Demand and Supply
- The Market and Market Equilibrium
- Consumer Theory
The Budget Constraint
Preferences and Indifference Curves
Consumer Optimum
The Concept of Utility and Marginal Utility
Consumer Surplus
Bounded Rationality and Introduction to Behavioral Economics
Income and Substitution Effects
Price Elasticity of Demand
- Theory of the Firm
Short-run and Long-run Production Functions
The Role of Technology
Isoquant and Isocost Curves
Profit Maximization and Cost Minimization
Short-run and Long-run Cost Curves
Economies and Diseconomies of Scale
Market Structures
- Introduction to Macroeconomics
Exercises
The practical sessions include various activities such as:
In-class exercises
Case study analysis
Reading and discussion of scientific articles
These activities aim to enhance understanding and deepen knowledge of the course's fundamental concepts.
- Introduction to Economics
- Basic Concepts of Demand and Supply
- The Market and Market Equilibrium
- Consumer Theory
The Budget Constraint
Preferences and Indifference Curves
Consumer Optimum
The Concept of Utility and Marginal Utility
Consumer Surplus
Bounded Rationality and Introduction to Behavioral Economics
Income and Substitution Effects
Price Elasticity of Demand
- Theory of the Firm
Short-run and Long-run Production Functions
The Role of Technology
Isoquant and Isocost Curves
Profit Maximization and Cost Minimization
Short-run and Long-run Cost Curves
Economies and Diseconomies of Scale
Market Structures
- Introduction to Macroeconomics
Exercises
The practical sessions include various activities such as:
In-class exercises
Case study analysis
Reading and discussion of scientific articles
These activities aim to enhance understanding and deepen knowledge of the course's fundamental concepts.
Teaching methods
Lectures and practical exercises
Teaching Resources
The materials used during the Elements of Economics module will be made available on the course's MyARIEL website.
Scientific articles, textbooks, and/or book chapters will be indicated or directly provided by the instructor for both individual study and to address specific topics.
Scientific articles, textbooks, and/or book chapters will be indicated or directly provided by the instructor for both individual study and to address specific topics.
Business economics and marketing
Course syllabus
- The role of business management within economic science
- The concept and types of enterprises
- Financial statements
- Financial statement analysis
- Business organization
- Business strategy
- Marketing for the agri-food system
- Economic characteristics of the food industry
- Management of agri-food supply chains
- Policies for the agri-food system
- The concept and types of enterprises
- Financial statements
- Financial statement analysis
- Business organization
- Business strategy
- Marketing for the agri-food system
- Economic characteristics of the food industry
- Management of agri-food supply chains
- Policies for the agri-food system
Teaching methods
Lectures
Teaching Resources
The materials used during the Elements of Economics module will be made available on the course's MyARIEL website.
Textbooks:
Favotto, F. (2001): Business Economics: Models, Measures, Cases, McGraw-Hill, Milan
Mariani & Viganò (2002): The Agri-food System of the European Union, Carocci Editore
Textbooks:
Favotto, F. (2001): Business Economics: Models, Measures, Cases, McGraw-Hill, Milan
Mariani & Viganò (2002): The Agri-food System of the European Union, Carocci Editore
Modules or teaching units
Business economics and marketing
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 6
Lessons: 48 hours
Professor:
Stranieri Stefanella
Elements of economics
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
De Marchi Elisa
Professor(s)
Reception:
Via G. Celoria 2, Dep. Environmental Science and Policy (third floor)