Università Roma Tre

The course deals with the economic theory of the agri-food sector, recalling and discussing the assumptions underlying this theory and analyzing their implications and their degree of realism with respect to the behavior of agents operating in the agri-food sector (producers, consumers, processing industry and distribution). Particular attention will be paid to:

• Relations between agriculture and the rest of the economy, with reference to the Italian agri-food sector
• Recalls of economics (market structures and consumption theory), with reference to analyse the demand for agri-food products at national and international level
• The characteristics of the agri-food consumption, consumers’ choices and certifications, with particular reference to the role of sustainability and quality as drivers of product differentiation
• The characteristics of the Italian agri-food system
• Sustainability, Innovation and Quality: the challenges of the sector