20157 Rho, Milan
All the meetings will be presented by students applied to the Master Degree in Coffee Economics and Science promoted by Fondazione Ernesto Illy.
From 11.30 to 12.00
Coffee Cultivation and Climate Change
The concepts presented in this module can vary between: Physical-chemical properties of tropical soils. Tropical soil degradation. Effects of soil management on biological fertility and recycling of crop residues and organic wastes. Principles of the coffee plant mineral nutrition and plant responses to nutrient deficiency or toxicity. Fertilizer use and management. Action mechanisms, metabolic breakdown in plants and fate in the soil of the main pesticides. Weed control. Coffee plant protection: principles of integrated control. Insect and pest control. Fungi, bacteria and virus control. Physical, biological and geochemical processes responsible for and resulting from climate change. Climate Change Vulnerability and Adaptation. Land Use and the Carbon Cycle. Agricultural Water Management.
From 12.30 to 13.00
Coffee Industrial Process
The concepts presented in this module can vary between: Preliminary operations: cleaning, hulling, grading and electronic sorting. Basic principles of heat and mass transport. Decaffeination process: methods and industrial machinery. Roasting process. Roasting methods, industrial roasting equipments. Grinding process. Chemical, physical and structural changes of grain. Packaging, chemical-physical changes during packaging, roasted product shelf-life. Other products: pods, capsule and 'ready-to-drink'.
From 14.00 to 14.30
Complex Systems Managment and Innovative Business
The concepts presented in this module can vary between: Complex systems: main features. Complexity principles. Complexity principles applied to economics. Fundamentals of business dynamics. Fundamentals of agent based theory and simulation. Self-organization. Ecosystems as complex adaptive systems. Strategies in business ecosystems. Visual thinking fundamentals. Management applications of visual thinking. Case histories in food/coffee sector.
From 15.00 to 15.30
Market Consumption models and distribution channels
The concepts presented in this module can vary between: Geographical markets and purchasing/consumption habits. Consumption typologies of roasted coffee. The purchasing process and consumption experience. The factors influencing the purchasing/consumption process. Marketing management and marketing planning. Experiential marketing. Product decisions: global products and services; standardization versus adaptation; product features and perception; branding decisions in international markets. Pricing decisions. Direct and indirect distribution channels. Types of channel intermediaries; Retail and Ho.Re.Ca channels (Hotel, Restaurant, Coffee bar and Catering channels); franchising; branded coffee shops and e-commerce.