Food Companies Organization and Marketing

Year of erogation: 
Unit Coordinator: 
Disciplinary Sector: 
Rural economy and evaluation
Second semester
Year of study: 
Language of instruction: 


Learning outcomes of the course unit

Understanding the management and marketing of a food farm and firm , both with a supply chain and industry perspective and the food consumers’ perception and preferences.
Students will gain skills related to the analysis of case studies (e.g., the analysis of agro-food chain, or geographical indications) using the knowledge acquired during the course.



Course contents summary

Develop an integrated system of knowledge capable of introducing students to the study of structural and evolutionary dynamics of the food industry on competitive corporate governance illustrate the general aspects of structure and operation of food businesses and specific analysis of competitive forces.
International Marketing

Course contents

The company: characteristics, purposes and models of representation
The budget model
Accounting tools for economic decisions
The traditional concept of marketing
The concept of market orientation
Strategic, analytical, cognitive and operational marketing
Globalization of markets and emerging values
The new digital technologies
Formulating the corporate strategy: the canvas model

Recommended readings

PDF available on Elly platform

Teaching methods


Assessment methods and criteria

• The final exam will be written and will be composed of:
- 9 multiple choice questions with only one correct answer between three
- 1 year on balance sheet analysis or accounting instruments with results to be identified between three;
- 3 open questions

Other informations