Economics of Food Industries and Cooperatives

Course Information
TitleΟΙΚΟΝΟΜΙΚΗ ΓΕΩ/ΚΩΝ ΒΙΟΜ/ΝΙΩΝ ΚΑΙ ΣΥΝ/ΣΜΩΝ / Economics of Food Industries and Cooperatives
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
Course ID420000541

Class Information
Academic Year2017 – 2018
Class PeriodSpring
Faculty Instructors
Weekly Hours3
Total Hours39
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
General Competences
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Work autonomously
  • Work in teams
  • Generate new research ideas
Course Content (Syllabus)
Basic supply and demand conditions in food manufacturing. Application of the theory of firm in cooperative different market structures. Economies of scale and cost of production. Concentration. Market performance of cooperatives. Advertising. R & D.- Differentiation. Diversification. Vertical integration. Barriers to entry. Limit pricing. Mergers and antitrust policy.
Educational Material Types
  • Notes
  • Slide presentations
  • Book
Course Organization
Student Assessment
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Summative)
  • Written Exam with Extended Answer Questions (Summative)
  • Written Assignment (Summative)
  • Performance / Staging (Summative)
Course Bibliography (Eudoxus)
Φώτης Π., (2013) Βιομηχανική Οργάνωση και Πολιτική Ανταγωνισμού, Εκδόσεις Προπομπός (προτεινόμενο σύγγραμμα). Shepherd W.G. and Shepherd J. M. (2004),  “The Economics of Industrial Organization” 5th edition, Long Grove: WaneLand press inc. Cabral Luis, (2003) «Βιομηχανική Οργάνωση», Εκδόσεις Κριτική, Ουσταπασίδης, Κ. (2000). «Εφαρμοσμένη Βιομηχανική Οργάνωση», Εκδόσεις ΖΥΓΟΣ, Θεσσαλονίκη. Κατσουλάκος, Ι., (1998). «Θεωρία Βιομηχανικής Οργάνωσης», ΤΥΠΩΘΗΤΩ, Αθήνα.
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