First year

• Management basics (8 Credits* | October-January)
• Economic fundamentals of the agri-food system
  Microeconomics for the agri-food system (5 Credits | October-January)
  Economics of the agri-food system (5 Credits | October-January)
• Technology for food health and safety
  Principles of food protection (5 Credits | October-January)
  Principles of food hygiene (5 Credits | March-June)
• Quantitative methods
  Applied statistics for the agri-food system (6 Credits | October-January)
  Applied econometrics for the agri-food system (6 Credits | March-June)
• Industrial organization
  Strategic decision making (4 Credits | October-January)
  Industrial Organization of the food system (6 Credits | March-June)
• Financial accounting and business evaluation (6 Credits | March-June)
• Seminar on Theological Issues (October-January)

Second year

• Agricultural and food market institutions (6 Credits | October-January)
• Agricultural and food marketing (6 Credits | October-January)
• Economics of agricultural and food markets (6 Credits | October-January)
• Business planning and control (6 Credits | March-June)
• Business strategy and leadership (6 Credits | March-June)

 
Optional courses (8 Credits | March-June) **

Seminars (1 Credits | October-January | March-June)

THESIS (25 Credits)
 

* The definition of Credit follows the European Credit Transfer System (ECTS)

** Suggested optional course: 
Agricultural and food legislation (4 Credits)
Agricultural, food and environmental policies (4 Credits)