Course Title:
International Food Economics and Policy
Course Description:
Covers basic concepts in economic and political dimensions of food production, consumption, and trade, with particular emphasis on the global food system. Topics include market and consumption analysis, the agriculture and food industries, types of food policy and other political instruments related to food, and how these affect consumer food choices, environment, diet, nutrition, and health. Discusses and analyzes factors driving the rapid evolution of the way food is produced, processed, distributed, and consumed, and its implications, in the context of the global food environment. Reviews current empirical evidence on the world food situation and discusses issues such as hunger, food security, obesity, and food safety.
Fall Offering:
Every
Lab/Coreq 1:
Spring Offering:
Lab/Coreq 2:
Summer Offering:
Lab/Coreq Remarks:
Summer 1 Offering:
Prerequisite 1:
ECN U116
Summer 2 Offering:
Prerequisite 2:
Cross-Listed Course 1:
ECN U404
Prerequisite 3:
Cross-Listed Course 2:
Prerequisite 4:
Cross-Listed Course 3:
Prerequisite 5:
Cross-Listed Course 4:
Prerequisite Remarks:
Cross-Listed Course 5:
Repeatable:
N
