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Governance, policies and legislation in the agro-food sector


About This Course

Lecturer: Dr. Sofjana Veliu
Teaching load: 5 ECTS, 60 lecture and lab hours (30/30)
Academic Year/Semester: 2022-2023, First sem.
Course type: Mandatory.
Study program: Msc./Sustanaible systems of Food Production
E-Mail of lecturer:
Ethics Code: A.II. Ethics Code/ Booklet of documents as per statute and regulations 


The purpose of this course is to provide students with theoretical knowledge adjusted to practical models on the policies and legislation that regulate the functioning of the agro-food sector, with the aim of promoting production, protecting interests of producers and consumers as well as influencing the overall development of the country. The program aims to develop students' conceptual and analytical skills, which they can use in any career of their choice. The first part of the course analyzes the theories and processes, models and methods of policy and legislation analysis in the agro-food sector, while the second part examines the roles of institutions and civil society in policy decision-making.

In this context, this module helps students:

1.     To develop an understanding of the relationships between economy, environment, society, culture and agro-food policy;

2.     Develop skills to critically analyze and address governance issues within food systems.

3.     To develop the skills necessary to apply theory and knowledge for policy analysis.

4.     To develop knowledge on the impact of policies in guaranteeing food security and agricultural production.

5.     To develop a new and comprehensive understanding of the relationship between economy, environment, society, culture and agro-food policy.

6.     To acquire contemporary knowledge on agro-food regulations and standards as well as their impact on the local and international economy.


  1. Agriculture and food development policy.
  2. Market failure, public intervention.
  3. Instruments for the development of the agro-food market
  4. Protection of consumer and producer interest.
  5. Food safety.
  6. The green revolution.
  7. Sustainable agro-food policy.