Economics and Management of the Innovation in the Food System

The course, focused on the role of innovation in the agri-food system, is designed to provide students with the technical and regulatory knowledge necessary to address and manage the challenges of food production, processing, and distribution, ensuring the promotion of sustainability (economic, social, and environmental) within the system.

At the end of the course, students will have acquired the necessary knowledge to classify different types of innovation, analyze the applicability of various innovations within specific contexts, evaluate the potential impacts on supply chains, and assess the degree of acceptance by end consumers.