Università Roma Tre

PART I: INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS
-I.A GENERAL FEATURES OF AGRI-FOOD MARKETS
-I.B FOOD CONSUMPTION: EVOLUTION AND RECENT TRENDS
-I.C THE SUPPLY OF AGRI-FOOD PRODUCTS: FARMS, FIRMS AND THE AGRIBUSINESS
PART II: THE THEORY OF ECONOMIC AGENTS’ BEHAVIOR AND OF THE MARKETS
-II.A INTRODUCTION TO THE DEMAND THEORY
-II.B INTRODUCTION TO THE SUPPLY THEORY
-II.C THE BASIC MARKET MODEL: NATURE AND PROPERTIES OF MARKET EQUILIBRIUM
-II.D DIFFERENT MARKETS: FEATURES, FUNCTIONING, EFFICIENCY
PART III: PRICES FOR AGRICULTURAL GOODS AND FOOD
-III.A MARKET MARGINS
-III.B TIME TRENDS AND STABILITY OF AGRICULTURAL PRICES
PART IV: AN OVERVIEW OF RECENT TRENDS
-IV.A FOOD CONSUMPTION BETWEEN SCARCITY AND ABUNDANCE
-IV.B I GLOBAL MARKETS FOR AGRICULTURAL COMMODITIES AND FOOD PRODUCT

-MESSORI F. E FERRETTI F.,(2010), ECONOMIA DEL MERCATO AGROALIMENTARE, EDAGRICOLE (BO),
-SLIDES OF THE LESSONS
-INFORMAL ADDITIONAL UPDATED MATERIALS POSSIBLY GIVEN BY THE PROFESSOR DURING THE COURSE.