39312 - ECONOMICS AND MANAGEMENT OF THE FOOD COMPANY

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Academic year: 2025

Teaching course: 3

• Catalan

Oral face-to-face classes will be taught in Catalan. Documentation will be available in Spanish and English. 

The subject Economics and Management of the Food Company, which is part of the basic training module of the Degree in Human Nutrition and Dietetics at TecnoCampus, is taught with the aim of introducing the student to the understanding of the economic and organizational functioning of food companies, within their social, legal and market context. This subject considers the company as a key economic unit in the production and distribution of food, and at the same time as an agent immersed in a changing and complex environment, conditioned by global dynamics, public policies, forms of consumption, social responsibility and sustainability criteria.

Through this subject, it is intended that students acquire basic tools for economic and accounting analysis, as well as knowledge about the structure and internal functions of a food company. Concepts such as the legal forms of a company, strategic planning, human resources management, the financial function, sources of financing, the interpretation of accounting statements and the valuation of investment projects are worked on, always taking into account the specific reality of the agri-food sector. Likewise, special attention is paid to the competitive dynamics of companies in the market, to strategic decision-making and to the processes of growth and internationalization, considering the differences between small, medium and large companies.

The subject also emphasizes the need for responsible and ethical management, given the social and environmental relevance of companies in the food sector. Thus, aspects related to sustainability, corporate social responsibility and the role that organizations play within a global food system in transformation are analyzed. A transversal and critical vision is proposed that integrates economic knowledge with the social and cultural realities that affect food and nutrition.

The final objective of the course is to provide students with a solid foundation to understand the mechanisms involved in business management and to be able to apply them, later, to professional contexts linked to nutrition and food. The aim is to promote analytical and decision-making capacity, as well as the acquisition of skills that allow them to interpret and act within diverse business realities.

The classroom (physical or virtual) is a safe space, free from sexist, racist, homophobic, transphobic and discriminatory attitudes, whether towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer prejudice from others.

Topic 1: The food company and its environment

Topic 2: Human resources

Topic 3: Accounting and taxation of the food sector

Topic 4: Finances and economic-financial analysis

Topic 5: Strategy and competitiveness in food

Topic 6: Growth and internationalization

The system for evaluating the skills and learning outcomes of this subject includes different assessment activities for the subject:

Evaluation activities

Pair activities 1, 2, 3 and 4

Individual activities 1 and 2

Virtual self-assessment questionnaires

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

For the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than
at 5 points out of a total of 10 points.

According to UPF regulations, students who have the option of retaking the subject are those who have obtained a "fail" grade. In the event of
not pass the subject, the only part susceptible to retake is the exam, with an extraordinary exam (retake) within the same academic year.
The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

Any form of academic fraud will be sanctioned in accordance with the center's evaluation regulations. In the event that signs of fraud are detected, including improper use
of generative artificial intelligence tools, the subject's teaching staff may call students for an individual interview with the aim of verifying their
the authorship.

The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. Please consult it to find out the specific conditions.
of use.

Fondevila Gascón, Joan Francesc and Puig Pla, Xavier (2012). Fundamentals of business economics, Barcelona, ​​Ed. McGraw-Hill.

Guinjoan, Modest and Rovira, Joan Ramon (1999). Introduction to applied economics, Barcelona, ​​Ed. Empúries / Pompeu Fabra University.