82231 - Food Supply Chain Management

Learning outcomes

The aim of the course is to provide the students an understanding of how a food supply chain is structured, operates, performs and is managed to increase its competitiveness and sustainability. At the end of the course the students are able to: - understand the main concepts and theoretical approaches defining the value chains and supply chains' structures, strategies and dynamics; - approach the basic features of the main supply chain management tools and indicators; - understand the role of the main factors influencing the food supply chain management and its sustainability.

Course contents

1. Understanding the relevance of food supply chain management
2. Understanding the factors influencing the companies strategic adjustment to markets globalization and other drivers of change
3. Understanding and adopting tools to manage a supply chain
4. Developing critical thinking: discussing Supply chain real world experiences
5. Experiencing the uncertainty in supply chain management

Readings/Bibliography

Text: Teachers' own material (Lectures + links to relevant Papers on Food chain management)

Readings:

David Simchi-Levi, Philip Kaminsky and Edith Simchi-Levi (2003) Designing and Managing the Supply Chain: Concepts, Strategies and Case Studies, McGraw Hill Professional.

Martin Christopher (2016) Logistics & Supply Chain Management, 5th Edition, Pearson.

Teaching methods

- Lectures

- Teamwork

- Discussion with representatives of Relevant organizations

Assessment methods

Written test. The following evaluation grill is considered

• <18 failed
• 18-23 sufficient
• 24-27 good
• 28-30 optimum
• 30 cum laude excellent

Attending the lessons will support the learning process considering the constant interaction with the students and the adoption of work groups discussions during the lesson

Teaching tools

- Computer and video

- Material for teamwork (supply chain simulation game)

Office hours

See the website of Cesare Zanasi