Università Roma Tre

The programme is organised along three routes paths:

1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;

2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context.
Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;

3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).

1. MODELS AND TYPES OF SAA

2. BASIC CONCEPTS: COMPANY, SUPPLY CHAIN, DISTRICT

3. BASIC CONCEPTS: PRODUCTION FACTORS

4. THE AGRI-FOOD SECTOR IN ITALY

5. MADE IN ITALY

6. FOOD SECURITY AND POVERTY

7. FOOD AND ENVIRONMENT

8. THE SUSTAINABILITY OF SSA_FOOD WASTE

9. POLICIES, GREEN DEAL, FARM TO FORK

10. FOOD POLICY (AU, ATLANTE)

MENOZZI, ECONOMIA DEL SISTEMA AGROALIMENTARE. EDISES EDIZIONI.