| First cycle degree courses | Second cycle degree courses | Single cycle degree courses |
| School of Agricultural Sciences and Veterinary Medicine | ||
| ITALIAN FOOD AND WINE | ||
Course unit
VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND
AVP5070061, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND
AVP5070061, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
Information on the course unit
| Degree course |
Second cycle degree in ITALIAN FOOD AND WINE AV2190, Degree course structure A.Y. 2015/16, A.Y. 2018/19 |
 bring this page with you |
|---|---|---|
| Number of ECTS credits allocated | 8.0 | |
| Type of assessment | Mark | |
| Course unit English denomination | VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND | |
| Department of reference | Department of Agronomy, Food, Natural Resources, Animals and the Environment | |
| E-Learning website | https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2018-AV2190-000ZZ-2018-AVP5070061-N0 | |
| Mandatory attendance | No | |
| Language of instruction | English | |
| Branch | LEGNARO (PD) | |
| Single Course unit | The Course unit can be attended under the option Single Course unit attendance | |
| Optional Course unit | The Course unit can be chosen as Optional Course unit |
Lecturers
| Teacher in charge | EDI DEFRANCESCO | AGR/01 |
|---|
ECTS: details
| Type | Scientific-Disciplinary Sector | Credits allocated | |
|---|---|---|---|
| Core courses | AGR/01 | Rural economy and evaluation | 8.0 |
Course unit organization
| Period | First semester |
|---|---|
| Year | 1st Year |
| Teaching method | frontal |
| Type of hours | Credits | Teaching hours |
Hours of Individual study |
Shifts |
|---|---|---|---|---|
| Practice | 2.0 | 16 | 34.0 | No turn |
| Lecture | 6.0 | 48 | 102.0 | No turn |
| Start of activities | 01/10/2018 |
|---|---|
| End of activities | 18/01/2019 |
| Show course schedule | 2019/20 Reg.2015 course timetable |
Examination board
| Board | From | To | Members of the board |
|---|---|---|---|
| 4 Commissione a.a. 2018/19 | 01/12/2018 | 30/11/2019 |
DEFRANCESCO
EDI
(Presidente)
ROSSETTO LUCA (Membro Effettivo) BOATTO VASCO LADISLAO (Supplente) GALLETTO LUIGI (Supplente) GATTO PAOLA (Supplente) PAGLIACCI FRANCESCO (Supplente) POMARICI EUGENIO (Supplente) TRESTINI SAMUELE (Supplente) |
| 3 Commissione a.a. 2017/18 | 01/12/2017 | 30/11/2018 |
DEFRANCESCO
EDI
(Presidente)
ROSSETTO LUCA (Membro Effettivo) BOATTO VASCO LADISLAO (Supplente) GALLETTO LUIGI (Supplente) GATTO PAOLA (Supplente) POMARICI EUGENIO (Supplente) TRESTINI SAMUELE (Supplente) |
| Prerequisites: | None |
| Target skills and knowledge: | Students will know and will be able to understand: i) the European Union public certification schemes for quality food products and the EU strategies for the geographical indication (GI) protection in the international markets; ii) the value-adding products collective management systems iii) the attributes, both tangible and intangible, which characterize the high-quality agro-food and wine products and are appreciated by the European Union consumer and in the international markets; iii) the best strategies for promoting these products in various markets. Students will able to critically analyze the demand for food quality by recognizing the dynamics of the qualitative characteristics that can generate value. He/she will therefore be able to translate this knowledge into effective strategies for promoting the product in different markets, particularly those outside the EC, using the most appropriate marketing tools. |
| Examination methods: | The final mark is made up of three components: i) active participation during the lectures; i) individual project work and group project works based on a case-study analyses (PPT and/or written and oral reports); iii)oral exam. The weight of the three components will be provided to the students at the beginning of the course. |
| Assessment criteria: | Participation: active attitude in lectures;
individual and group project works: relevance (connection with course unit topics), good conceptual framework, absence of relevant conceptual errors, overall consistency and coordination, matching of objectives with conclusions, awareness of problems and critical approach, accuracy in quotations; oral exam: knowledge of the topics, capacity to present and discuss them in a critical way, to place them in the correct context and to understand logic relationships with other topics of the course. Communication, making judgment and critical thinking skills will be particularly taken into account while evaluating the student. |
| 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 public EU or national/regional value adding food quality schemes 8th credit: Case-study analysis followed by discussion. |
| Planned learning activities and teaching methods: | The main topics are presented through lectures (ppt presentations, public websites sources), class work and experts’ seminars. Some “field trips” in private farms, companies and producers’ organisations are planned. Consequently the visits are jointly planned by the teachers of the same semester. |
| Additional notes about suggested reading: | PPT presentations and a list of readings (mainly papers) will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php (enrolment key needed, ask the teacher). At the moment no books covering the issues of the course are available in English. |
| Textbooks (and optional supplementary readings) |
|
- Lecturing
- Problem based learning
- Case study
