MARKETING AND POLICIES FOR FOOD SAFETY

Module POLICIES AND RULES FOR FOOD SAFETY

The aim of the course is to develop knowledge about enterprise organization and production processes to differentiate productions, aiming at enhancing quality foods in international scenario. In addition, the course aims to illustrate the main binding and voluntary standards in the agri-food system.

In addition, the course aims to develop skills on the main instruments for the financing of agri-business.

Lectures and exercises (classroom and company)

The course develops knowledge on quality and food safety in light of the evolutions that have affected the agro-food system and consumer behavior in developed and developing countries. Particular attention is paid to the conceptual evolution of food safety and quality at the various intervention levels (consensual, regulated and voluntary) adopted at Community and national level, in addition to the role played by the bodies responsible for the protection of food safety. In addition, the course offers knowledge on public intervention in favor of the agri-food system, with particular reference to the financing instruments for companies that aim to offer differentiated products.

Presentations used in the classroom, statistical material, reference standards and bibliographic distributed by the teacher

• AA.VV. (2007), Atti del XLIV Convegno SIDEA, “Produzioni agroalimentari tra rintracciabilità e sicurezza: analisi economiche e politiche d'intervento” Taormina;
• Abdelhakim H., Cristina G., Raul G., (2008), Qualità e sicurezza degli alimenti, Franco Angeli.
• Canali G. (2010), Verso una politica europea della qualità agroalimentare: quali strumenti per la competitività? Working Paper, n. 14, Gruppo 2013.
• Ministero  della salute (2014), Vigilanza e controllo degli alimenti e delle bevande in Italia.
• Strumenti di programmazione PO FERS Sicilia e PSR Sicilia 2014-20.