This course will examine food markets, food production, and agriculture policy from an economics and business perspective. Basic economic tools will be applied to provide an analytical understanding of issues related to food consumption and production. Students will develop an understanding of the economic and business forces influencing the decisions of producers and consumers of food and agricultural products. Topics such as pricing, marketing, competition, and access to healthy food will be addressed. Prerequisite: BUS 2030 / ECO 2030 Survey in Economics or permission of instructor.
- Teacher: Igelman Jack