Economics of agro-food processing business


COURSE OUTLINE

 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE   ECO0015 SEMESTER 8th
COURSE TITLE ECONOMICS OF AGRO-FOOD PROCESSING BUSINESS
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS No
COURSE WEBSITE (URL) https://agro.duth.gr/en/courses/economics-of-processed-agricultural-products-food/

 

  1. TEACHING OUTCOMES
Teaching outcomes
Students will be able to:

(a) Apprehend the principles and the structure of the agro-food industry.

(b) Understand the multidimensional role of processing enterprises in both national and global economy.

(c) Analyse topics related to the operation and management of agro-food processing industries.

(d) Understand the market structure and the related policies that affect agro-food processing enterprises.

General capabilities
  • Independent work (assignment)
  • Literature search, data analysis and synthesis
  • Development of inductive reasoning

 

 

  1. COURSE CONTENT
  • Concept and significance of agro-food processing.
  • Role of agro-food processing
  • Basic economic principles of processed agricultural production.
  • Cost of processed agro-food products.
  • Feasibility study in the food industry.
  • Administration, management and finance of food processing industries.
  • Economies of scale – Market structure – Competition.
  • Game theory.
  • Raw materials supply.
  • Price and distribution policy of processed products.
  • Emerging companies. Horizontal and vertical integration.
  • Life cycle of agro-food products.
  • Case studies

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE
  • Power point, videos
  • e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures

Laboratory courses

39

26

Written assignment – Presentation 25
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

 Written exams at the end of the semester

 

 

  1. PROPOSED LITERATURE
Semos A. Processing of Agricultural Products – Economics, Organization, Food Production. Ziti Publications, 2010.