FORMATIONS |
Fiche détaillée d'un cours
 | FOOD AND AGRIBUSINESS MARKETING | ||
2018-2019 | FrIESEG School of Management
(
IÉSEG
)
| ||
Code Cours : | 1819-IÉSEG-M1S1-MKT-MA-EI104E | MARKETING | |
| Niveau | Année de formation | Période | Langue d'enseignement |
|---|---|---|---|
| Master | 1 | S1 | FrEnglish |
| Professeur(s) responsable(s) | P.BATT |
|---|---|
| Intervenant(s) | P.BATT |
- Ce cours apparaît dans les formations suivantes :
- IÉSEG > IESEG Degree - Programme Grande École > Semester 1 > 2,00 ECTS
Pré requis
Students should be fluent in both written and spoken English.
It would be advantageous for students to have an economics and marketing background and a strong interest in the food and agribusiness industry
Objectifs du cours
develop a value chain and appreciate the impact of externalities on marketing decisions
understand supply and demand dynamics within the global food industry
describe the food quality concept
appreciate and understand the key concepts in quality assurance systems
understand the role of agricultural cooperatives in facilitating access to markets
build enduring long-term relationships with customers
Contenu du cours
This introductory course in food and agribusiness marketing will provide an introduction to the global food industry. Using a value chain approach, the various actors and the roles that they play in the industry will be identified. Supply and demand factors will be explored before discussing the food quality concept and food safety principles. Key issues at the farm level will be explored to improve productivity and thus maintain profitability including the use of new technology to support more sustainable farming practices. The key role of agricultural cooperatives in facilitating market access will be discussed as will the importance of maintaining enduring long-term relationships.
Modalités d'enseignement
Organisation du cours
| Type | Nombre d'heures | Remarques | |
|---|---|---|---|
| Independent study | |||
| Estimated personal workload | 8,00 | ||
| Group Project | 10,00 | ||
| Independent work | |||
| Reference manual 's readings | 8,00 | ||
| Research | 8,00 | ||
| Face to face | |||
| Interactive class | 16,00 | ||
| Charge de travail globale de l'étudiant | 50,00 | ||
Méthodes pédagogiques
- Case study
- Coaching
- Project work
- Seminar
Évaluation
In groups, students will review and report on a case study drawn from the food and agribusiness discipline. A two hour final written exam
| Type de Contrôle | Durée | Nombre | Pondération |
|---|---|---|---|
| Final Exam | |||
| Written exam | 2,00 | 1 | 60,00 |
| Others | |||
| Group Project | 8,00 | 1 | 40,00 |
| TOTAL | 100,00 | ||
Bibliographie
- OECD-FAO. 2016. Guidelines for Responsible Agricultural Supply Chains -
- Regmi, A. and M. Gehlhar (ed). 2005. New directions in global food markets. USDA. Agriculture Information Bulletin 794. -
- United Nations. 2011. World Economic and Social Survey 2011. The great green technological transformation. Economic and Social Affairs. -
- World Bank. 2007. World Development Report 2008. Agriculture for development. -
- Peri, C. 2006. The universe of food quality. Food Quality and Preference, 17: 3- -
- SGS. 2013. Managing performance in food supply chains: -
- Murray-Prior, R.B. et al. 2004. Analysing supply chains with pluralistic and agribusiness systems frameworks. Asian Journal of Agriculture and Development, 1(2): 45-56. -
- Hajkowicz SA, Cook H, Littleboy A. 2012. Our Future World: Global megatrends that will change the way we live. The 2012 Revision. CSIRO -
* Informations non contractuelles et pouvant être soumises à modification
