VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND

Second cycle degree in ITALIAN FOOD AND WINE

Campus: LEGNARO (PD)

Language: English

Teaching period: First Semester

Lecturer: EDI DEFRANCESCO

Number of ECTS credits allocated: 8


Syllabus
Prerequisites: None
Examination methods: The final mark is made up of three components: class participation; individual project work based on a case-study analysis; oral exam. The weight of the three components will be provided to the students at the beginning of the course.
Course unit contents: 1st credit: Introduction. The quality attributes within the supply chain and the value-adding food quality attributes as perceived by consumer.

2nd and 3rd credit: The food EU quality framework and the value-adding food quality schemes. The sui generis EU geographical indication (GI) protection. The issue of the GI international protection.

4th credit: The market of the value-adding food and wines.

5th and 6th credit: The structure, the collective management system of the GI supply chains and their marketing strategies.

7th credit: Other EU or national/regional value adding food quality schemes

8th credit: Case-study analysis followed by discussion.