Course List

This course describes the operational fundamentals of the global food system ranging from smaller-scale subsistence or organic production to the larger-scale commercial food trade. Consumer food behavior, both local and international, represents a core analytical issue in this class. A consistent thread throughout the course is the evaluation of the role of markets to efficiently and effectively allocate food resources for individuals and societies.

The course focuses on the mathematical foundations for the primary mode of analysis con­ducted in agricultural and resource economics: the gain or loss in an output from an incremental change in an input. The purpose of the course is to provide students with the tools necessary to understand the theoretical models used in economics and conduct marginal analysis on these models.

This course provides students with 1) a survey of business organizations as major institutions and the role of individuals as consumers, future entrepreneurs, and employees; 2) knowledge of the formal business and market structures that makes economies work; and 3) informed opinions about socio-cultural issues based on knowledge about economic theory. It offers an overview of entrepreneurial thinking and problem solving in the context of relations among the world of commerce and life sciences.

Production and consumption theory and techniques for the analysis of agricultural and resource economics issues.

Commodity and financial futures market participants, evolution, functions, performance, price determination, and regulation with hedging and speculative applications of futures and futures-options contracts.

Essential economic concepts and analytical tools for agribusiness managers are developed and applied to current business challenges and opportunities. Emphasis placed on decision tools, budgeting, entrepreneurship, strategy, organization and relationship management.

Application and interpretation of statistical measures to problems in economics.

Few questions are more fundamental than how we feed the world's people. Yet, the coexistence of food insecurity and food waste begs the question: how can we feed the population efficiently, sustainably, and equitably? This course familiarizes students with the food economy and its efficiencies while identifying where gaps occur as food flows from producers to consumers. These gaps frequently lead to food insecurity with a less healthy populous, as well as food waste, an issue in more developed societies. By examining 1) the food supply chain and markets, 2) food insecurity, 3) food loss and waste along the food supply chain and 4) food policies through the lens of marginalized populations, students will gain insights into the economic forces that shape the food system. This course stimulates critical thinking and problem solving through economic, nutritional science and policy-making perspectives, which may lead to potential resolutions for those who struggle to afford and consume healthy, wholesome foods.

Applied economic theory and method of policy analysis and public choice. Emphasis is on policies impacting agriculture and rural America-especially historical and continuing government intervention in agricultural markets.

Economics is used to study the allocation, management, and ownership of such natural resources as air, fisheries, forests, global resources, minerals, natural areas, oil & gas, water, and wildlife. The course is comprised of theoretical models and detailed applications - including the relationship between economic development and environment, the economics of climate change, and the economics of public land management. Emphasis is placed on the causes and effects of alternative institutions governing the use of the natural environment with a focus on property rights, legal rules, regulations, and administrative agencies.