Economics of innovation in the food industry

A.Y. 2020/2021
Overall hours
Learning objectives
The course aims to provide students with the theoretical and methodological tools for the economic analysis of the food industry and the competite evaluation in order to be able to analyze the different types of innovation and the effects that these have on the market, also analyzing the demand side. Furthermore, the course aims to provide knowledge on adoption strategies and methods for evaluating innovations in food businesses.
Expected learning outcomes
At the end of the course the students will be able to understand and evaluate economic developments in the food industry and choose the best strategies to evaluate the effects of product and process innovations.
Course syllabus and organization

Single session

Lesson period
First semester
Teaching methods: lessons will be held on the Microsoft Teams platform and can be followed both in synchronously based on the timetable, and asynchronously because the lessons will be recorded and left available to students on the Ariel platform.
The program and the reference material will not change.
The exam will take place in oral form using the Microsoft Teams platform or, where the regulation allows, in the presence, always in oral form.
Course syllabus
First part: analysis of food industry
economic indicators of food sector;
concentration in the food industry;
economic approaches to the analysis of competitive advantage (Porter model and Resources Based View);
sector competitiveness analysis.

Second part: innovation in the food industry
General concepts related to innovation;
product lyfe cycle, market types and innovation;
classification of innovations and technological transfer;
effects of innovation on productivity;
innovations in the food sectors;
firm strategy for innovation: buy;
firm strategy for innovation: make;
new product and process;
economic evaluation of innovation: the business plan.

Third part: consumer and food innovation
Example of consumer scepticism towards food technology innovation;
Some future trends of innovations in the food market.
Prerequisites for admission
No prior knowledge is required
Teaching methods
Traditional lectures is the main teaching method. Furthermore, the course also include in-depth thematic studies (organization in small groups to discuss, analyze and report updated results in the classroom). Attendance at teaching is strongly recommended.
Teaching Resources
The slides of the teaching lessons and other references are regularly updated and are available on the Ariel platform.
Assessment methods and Criteria
The exam consists of an oral test aimed at ascertaining the acquired knowledge about strategies for the adoption of product and process innovations and the ability to apply methods to evaluate innovations. The evaluation criteria will also consider the ability to organize knowledge discursively; capacity of critical reasoning and the quality of exposure. The result is communicated directly to the student at the end of the test and the evaluation is expressed in thirtieths. There are no differences of exam between attending and non-attending students.
Lessons: 48 hours