LLEF10253U The Food Industry: Structure and Economics

Volume 2013/2014
Education
MSc Programme in Agricultural Economics
MSc Programme in Agriculture
Content
The uniqueness of food markets
Food crises
The food sector under economic development
Food clusters
Globalisation andfood markets
Developing countries and food markets
Food demand
Food market policy
The structure of food industry
Cooperatives in the food industry
Mergers and acquisitions in the food industry
International food business
Models and methods in international food business
The Danish Agri-food industry
European Agri-food systems and trends
Learning Outcome
The main object of the course is to provide the student with basic understanding of economic and market analyses related to the agri-food industry and actual knowledge of the sector.

An understanding of structure, functions and current issues in the agri-food
 economy from input industry to farm processing and retai in Denmark and internationalley

After completing the course the student should be able to:

Knowledge:
• Define and describe some economic approaches in such a way as to be able to analyze the agri-food industry
• Describe the structure of agri-food industries in Denmark, Europe and elsewhere
• Describe and analyze issues pertaining in the agri-food industry such as mergers, competitiveness, vertical linkages and contracts
• Describe and analyze the special role of agri-food cooperatives and farm organizations

Skills
• Use basic economic and management models to analyze issues related to the organization of the food industry

Competences
• Identify, describe and analyze the functions, structure and issues in the agri-food industry in Denmark, Europe and Internationally
• Cooperate with fellow students and industry experts in identifying problems,
use theory, apply research methods, and communicate the results to experts and general audiences
Literature
Course Litterature to be announced at Absalon:
a. Journal articles
b. Industry reports
c. Textbook
d. Slides
theoretical exercises
project work
supervision
examination
lectures
preparation
Excursions
Guest/business lectures
  • Category
  • Hours
  • Exam
  • 2
  • Excursions
  • 16
  • Guidance
  • 30
  • Lectures
  • 48
  • Preparation
  • 50
  • Project work
  • 60
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written examination, 2 hours under invigilation
Written assignment
Description of Examination:

a. 2-hour written exam in lecture hall
b. Report on study project and presentation. The report is about analyzing strategies, strategic challenges, business problems, food industry projects etc. for a specific agri- or food company. One or two students per project. It is specified at the beginning which is the contribution of each student. Students also are asked individual questions. Students receive individual evaluations at the end.
c. Weekly exercises. 5 out of 6 weekly exercises must be submitted.

Weight: Written exam: 30 pct. Reports and presentation: 40 pct. Exercises: 30 pct.
Exam registration requirements
Weekly exercises. 5 out of 6 weekly exercises must be submitted.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
One internal examiner
Re-exam
If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
See learning outcome