| Institute of Food and Resource Economics | |||||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall All aids allowed Description of Examination: The final exam consists of handing in a written report on an individual study project and a written 2-hour exam Weight: Weight: The written report is worth 50% and the written exam is worth 50%. 7-point scale, internal examiner Dates of Exam: 02 November 2007 | ||||||||||||||||||
| Organisation of Teaching | Lectures, theoretical and practical exercises, group work, project work, excursions. | ||||||||||||||||||
| Block Placement | Block 1 Week Structure: A | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Restrictions | None | ||||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||||
| 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 | |||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| 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. | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| 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. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| Lectures, theoretical and practical exercises, group work, project work, excursions. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| There is no main text. We will be using articles and book chapters which will be made available in due course | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Kostas Karantininis, kok@life.ku.dk, Institute of Food and Resource Economics/Production and Technology Division, Phone: 35332276 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
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