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MOOC Organic food – from production to distribution

MOOC Organic food – from production to distributionIustina Michiu2022-10-26T07:32:03+03:00

Chapter 1

The economic, psycho-social and health determinants of the consumption of organic products

Chapter 2.1

Shaping sustainable food business through innovation and consumer preferences.  Defining sustainable food business

Chapter 2.2

Innovative ways in being sustainable in relation to food

Chapter 2.3

Understanding consumer preferences

Chapter 3

Economic effects of practicing and investing into the organic farming

Chapter 4.1

Organic agriculture: government policies aimed to promote production and export and implementation of a control system for both exports and imports from or into the  European Union

Chapter 4.2

Organic farming – the benefits of research and European funds financial support on the organic production

Chapter 5.1

Financing entrepreneurial opportunities in the green economy

Chapter 5.2

European sources of financing and successful projects

Chapter 6.1

The impact of organic farming on the environment

Chapter 6.2

Biochemical difference between organic and conventional foods.  A comparative study

Chapter 7.1

Quality and safety of organic food: Estimation and perception

Chapter 7.2

Financial Reporting of Biological Products. A review of Financial Reporting Rules

Chapter 8.1

Smart Sensing and IoT Farming Optimization, Part 1

Chapter 8.2

Smart Sensing and IoT Farming Optimization, Part 2

Chapter 8.3

Smart Sensing and IoT Farming Optimization, Part 3

Questions and tasks

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Contact: Universitatea Alexandru Ioan Cuza din Iași, Bulevardul Carol I, Nr.11, 700506, Iaşi, România, Telefon: 0232 20 1000, Fax: 0232. 20 1201, E-mail: contact@uaic.ro