| Institute of Food and Resource Economics | |||||||||||||||||
| Earliest Possible Year | BSc. 2 year to BSc. 3 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Course Level | BSc | ||||||||||||||||
| Examination | Final Examination written examination and oral examination Written Exam in Lecturehall All aids allowed Description of Examination: 4 hour written exam Written project Weight: 70% Written exam 30% Written project 13-point scale, internal examiner Dates of Exam: 27 January 2006 | ||||||||||||||||
| Organisation of Teaching | Lectures Self-study of industry reports & data Project report | ||||||||||||||||
| Block Placement | Block 2 Week Structure: B | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | Economics of Food Poduction | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| Basic Science: Elements of Basic Economics, and scientific methodology Applied Science: The organization fo food markets, technology and competition. Ethics & Values A part of this course is Industrial Policy. This gives the students the opportunity to learn applied welfare optimization. | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| This Course has two-fold purpose: a. Offer a picture of the Market environment where Danish Agriculture and food industry operate b. Provide the necessary tools of industrial organization theory to understand price discovery and market performance It integrates production theory down to markets and industry | |||||||||||||||||
| Course Contents | |||||||||||||||||
| CONSUMER BEHAVIOR Understanding Consumer Behavior Satisfaction, and Profitability The Attributes approach. ORGANIZATION AND MANAGEMENT OF FOOD SECTORS Food processing, wholesaling, and retailing Supply chain management in the food marketing system. INDUSTRIALIZATION OF THE AGRI-FOOD SYSTEM: Vertical coordination Mergers and Acquisitions Cooperatives COMPETITION IN FOOD MARKETS Understanding competition Industrial organization issues: Perfect Competition Monopoly Oligopoly Price discrimination Product differentiation Structure-Conduct-Performance EUROPEAN AND WORLD FOOD MARKETS Description and Trends in European Markets: Meat, Dairy, Grains, Fruits & Vegetables Organics COMPETITION AND ORGANIZATION OF THE DANISH FOOD INDUSTRY The Structure of Farms The Processing Industry Innovation and Product Differentiation The Danish Farm Cooperative System The Retail Sector Organics | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| The teaching is based on lectures that presents central elements of the course curricullum. Furthermore the students will work individual or in groups solving both practical and theoretical exercises. Also in groups the students will do project work under the supervision. There will be Food insustry visits duing the course. | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| 1. D.I. Padberg; C. Ritson; L.M. Albisu, "Agro-Food Marketing", Wallingford, Oxon: CAB INTERNATIONAL 2. Industry Reports 3. Industry Data | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Kostas Karantininis, kok@life.ku.dk, Institute of Food and Resource Economics/Production and Technology Division, Phone: 35332276 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee NSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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