ECONOMIC PERSPECTIVES ON FOOD AND AGRICULTURE      3 Credit Hours

Catalog description

Introduction of the role of economics in agriculture at the firm, national, and international level. An overview of the structure and scope of the U.S. Food and Fiber Sector and its current trends and implications for the national economy. Students learn to apply various economic principles and concepts relating to production agriculture, business management, consumer behavior, market price analysis and equilibrium, international trade and public policy formation.