Course Description
This course seeks to give students a rich understanding of the feedback loops between consumption and production of food in Italy, the US, and worldwide. Topics include not only the business of production, distribution and sale of food, but also food-related industries in the areas of marketing, journalism, television, travel and entertainment, and how these businesses have expanded exponentially in the last twenty years. This course will include a workshop in which students do a consultation for a local vineyard, helping it to create and commercialize two new products in the American market.

Course Objectives

• Increased awareness of the differences between Italian and North American food production practices;
• Understand the various strategies that international food corporations use when exporting to or entering foreign markets;
• Understand how political and cultural factors shape business decisions for food companies in Italy;
• Understand the factors that constrain wine export in both the Italian and American markets.

Note: This course maybe taken individually. Student do not have to be enrolled in the Food Studies Program to take this course – No prerequisites.

Course Materials

Mandatory course reader and business case studies