University of Modena and Reggio Emilia in Reggio Emilia, Italy
Class hours:
45
Description:
This course focuses on how to rebalance efficiency towards resilience, local sources and deliciousness. Today’s distribution networks have transformed efficiency but tradeoffs have been made that have compromised the taste and nutritional value of our food. The course will explore how social technology platforms tap distribution networks, allowing small-scale producers to piggyback on existing infrastructure and create dynamic economies of scale. The course will elaborate on the seamless integration of small producers allowing procurers to meet demands for locally sourced food and reduced waste. The course will also focus on issues pertaining to system vulnerability and effective monitoring of global complex supply chains and the human cost implications.
Goal:
Students will obtain an understanding of the supply chains, sensor networks, automation networks and smart grids, as well as other key issues in food distribution efficiency. Students will gain knowledge in local and international trade policy, regulations and food safety and be able to identify the factors that lead to vulnerable systems and focus on the economical and human cost implications.
Instructors:
Andrea Grassi DISTRIBUTION | REBALANCING EFFICIENCY
Associate Professor at the Engineering Faculty of the University of Modena and Reggio Emilia - Italy
Thomas Reardon DISTRIBUTION
Professor, Distinguished Faculty, and AAEA Fellow - Agricultural,<br />
Food, and Resource Economics at Michigan State University.
Michael Bourlakis DISTRIBUTION
member of the Academic Committee of the Chartered Institute of Logistics and Transport
The Education Platform
The Food Innovation Program
is a 12-month full time Master’s Program that offers aspiring food innovators and entrepreneurs an invaluable experience in enhancing their professional goals and personal growth. The Program is structured in three distinct phases with final thesis project. First phases is the INSPIRATION Track in Reggio Emilia, Italy that offers an intense and comprehensive academic experience combining classical and innovative educational methodologies, such as foresight training and design thinking. Once complete, students then go through the ASPIRATION Track to expand their entrepreneurial horizons and engage in the cross-pollination of ideas, cultures and culinary traditions through a global tour of Silicon Valley, California, Shanghai and other Asian cities. Finally, the PERSPIRATION track includes laboratory training and prototyping in the Officucina, the unique kitchen maker-space designed specifically for the Food Innovation Program.
