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Incontri presentati in lingua inglese dagli studenti del Master universitario interateneo di II° livello in Economia e Scienza del Caffè promosso dalla Fondazione Ernesto Illy.
Dalle 11.30 alle 12.00
Coffee Botany and Physiology - Botanica e Fisiologia del Caffè
I concetti presentati in questo modulo possono variare tra: Systematic of Coffea genus. Morphological and anatomical characteristics of the coffee plant. Phenological stages of the coffee plant: germination, development, flowering, fruit development and maturation. General and environmental physiological aspects of the coffee plant. Classical propagation techniques and micropropagation techniques of the coffee plant. Secondary metabolites in coffee fruits: synthesis, accumulation and effects on human health. Biotic and abiotic degradation (pre- and post-coffee harvest).
Dalle 12.30 alle 13.00
Coffee Brewing and Characterization - Preparazione e Caratterizzazione del Caffè
I concetti presentati in questo modulo possono variare tra: Extraction methods: infusion and percolation. Chemical and physical characteristics of brewed coffee. Preparation methods and characterization: filter, moka, espresso. Brewing machines and main control parameters. Espresso definition. Other preparations. Introduction to sensory analysis. Sensory analysis typology and goals: filter coffee, espresso and moka cupping. Main chemical-physical methodologies of analysis to characterize coffee.
Dalle 14.30 alle 15.00
Competitive strategies in the coffee industry - Strategie Competitive nel settore del Caffè
I concetti presentati in questo modulo possono variare tra: Change drivers and PEST Analysis for the coffee industry. Industry analysis: a five-force approach. The role of complementary products. Competitive forces. Globalization drivers and internationalization processes. Industry consolidation and competitive dynamics in the coffee industry. Upwards and downwards integration: strategic implications. The conquest of the coffee consumer: competitive strategies in coffee. Coffee case histories.
Dalle 15.30 alle 16.00
Trading techniques and risk management - Tecniche di trading e gestione del rischio
I concetti presentati in questo modulo possono variare tra: Gli studenti presenteranno alcuni concetti studiati durante il modulo didattico ''Trading techniques and risk management'' che possono variare tra: The volatility of coffee prices, speculation and fundamentals in commodity markets. Forecasting techniques. Evaluating coffee price risk exposure. Price risk management in practice: standard futures and options in the coffee market, over-the-counter market and mixed products.