| Fødevareøkonomisk Institut | |||||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: The final exam consists of handing in a written report on an individual study project and a written 2-hour exam Vægtning: Weight: The written report is worth 50% and the written exam is worth 50%. 7-trinsskala, intern censur Eksamensdatoer: 02 November 2007 | ||||||||||||||||||
| Rammer for undervisning | Lectures, theoretical and practical exercises, group work, project work, excursions. | ||||||||||||||||||
| Blokplacering | Block 1 Ugestruktur: A | ||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||||
| Kompetenceområder | |||||||||||||||||||
| The food industry: structure and economics is a part of the specialization in food science and technology, and contributes with competences within applied sciences and ethics and values with knowledge of economics and management. Competence obtained within applied science Knowledge of basic business economics Knowledge of the structure of the food industry on both a national and international level. Knowledge of organizational management in the food industry Knowledge of value chain management and logistics Competence obtained within ethics and values Knowledge of communication of between research and industry | |||||||||||||||||||
| Kursets målsætning | |||||||||||||||||||
| This course will give students an in-depth insight to the business of the production of foods and food products. It will give an understanding of the structure and institutions of the Danish and European agri-food insustry and an introduction to the main analytical literature on agri-food economics. The course teaches the students to understand food science from a business standpoint, with an emphasis on the economic and legislative issues that most concern the food industry. | |||||||||||||||||||
| Kursusindhold | |||||||||||||||||||
| The aim of this course is to provide students with a thorough understanding of the markets and challenges in the food industry. In a world where globalisation and internationalisation play an important role in corporate profitability, the role of international trade regulations and how they may affect the structure, development and integration of the international food industry will be covered in depth. Other topics covered in this course include basic business economics and organisational management, value chain management and logistics, and cost composition in food production. In addition, students will better understand how effective research-industry communication can improve productivity in the food industry. | |||||||||||||||||||
| Undervisningsform | |||||||||||||||||||
| Lectures, theoretical and practical exercises, group work, project work, excursions. | |||||||||||||||||||
| Målbeskrivelse | |||||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||
| There is no main text. We will be using articles and book chapters which will be made available in due course | |||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||
| Kostas Karantininis, kok@life.ku.dk, Fødevareøkonomisk Institut/Afdeling for Produktion og Teknologi, Tlf: 35332276 | |||||||||||||||||||
| Studienævn | |||||||||||||||||||
| Studienævn LSN | |||||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||||
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