- Oggetto:
Management of innovation in the agrofood sector
- Oggetto:
Management of innovation in the agrofood sector
- Oggetto:
Anno accademico 2024/2025
- Codice attività didattica
- ECM0353
- Docente
- Fabrizio Fusillo (Titolare del corso)
- Corso di studio
- Laurea magistrale in Economics of Innovation for Sustainable Development [0404M21]
- Anno
- 1° anno
- Periodo
- Secondo semestre
- Tipologia
- Affine o integrativo
- Crediti/Valenza
- 6
- SSD attività didattica
- SECS-P/06 - economia applicata
- Erogazione
- Tradizionale
- Lingua
- Inglese
- Frequenza
- Consigliata/Recommended
- Tipologia esame
- Scritto
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Sommario insegnamento
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Obiettivi formativi
The course aims to provide the instruments for developing a deep understanding of the principles and practices of innovation management within the agro-food sector, focusing on the tools to critically assess innovation strategies and their impacts on economic, environmental, and social dimensions. The course will explore the importance of innovations in addressing global challenges, analyzing the role of technological advancements, sustainability, global value chains (GVCs), networks and policy in shaping these dynamics.
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Risultati dell'apprendimento attesi
- KNOWLEDGE AND UNDERSTANDING
By the end of the course, students should understand the fundamental role of innovation management for the agro-food sector dynamics, the typologies of innovations and their sources, the sustainability-innovation nexus, and the network and value chain dynamics.
- APPLYING KNOWLEDGE AND UNDERSTANDING
By the end of the course, students should be able to understand and recognize the nature and aims of innovations for sustainable development, identify agro-food innovation strategies and management practices, identify relevant features of value chains, recognize and apply intellectual property rights supporting agro-food sustainable innovations, and analyse input-output relationships.
- INDEPENDENT JUDGEMENT
By the end of the course, students will be able to discuss and assess determinants and success of innovation strategies for sustainable development, to develop a critical knowledge of the role and impact of organization for innovation in real contexts and on the industrial and innovative dynamics in the agro-food sector.
- COMMUNICATION SKILLS
By the end of the course, students will be able to understand and manage the terminology and the main concepts concerning the management of innovation in the agro-food sector.
- LEARNING SKILLS
By the end of the course, students will learn how to autonomously study and manage innovative processes, with the opportunity to frequently verify the proper understanding of class' main topics.
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Programma
The course is articulated around three main themes. The first introduces the management of innovation with a discussion on main concepts and definitions, and the specificities of the agro-food sector in a sustainable development framework. The second theme deals with the organization of innovation, exploring global value chains, input-output relationships and the understanding of networks. Lastly, topics related to appropriability and intellectual property rights will be explored, with a focus on policy and regulations, addressed through lectures and students' individual works and presentations.
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Modalità di insegnamento
Classes will be delivered in face-to-face lectures, in a total amount of 40 in-class hours, with presentation of case studies, discussions on selected scientific papers and debates on relevant topics. During the last part of the course, students will present and discuss their individual work (short-essay) on a topic agreed with the instructor. The final lectures will consist of revision and exam simulation.
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Modalità di verifica dell'apprendimento
The final examination consists of two parts: the evaluation of individual work (short-essay) presentation and a written exam with open-ended questions. The final evaluation will be the average score obtained in the two parts.
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Attività di supporto
Office hours with the instructor (pre-scheduled via email)
Testi consigliati e bibliografia
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Note
Teaching material (handouts, articles and supporting material) will be provided by the course convenor on the Moodle platform.
- Registrazione
- Aperta
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