AECN 346
Prereqs: AECN 141 or ECON 212 and ECON 211.
Description and economic evaluation of world food systems, including production, distribution, and consumption in developing and industrialized countries. Economic implications of alternative means for meeting world food needs, with emphasis on the social science aspects of the world food availability and needs, policies, and the economics of technological change. Familiarity with spreadsheets (Excel) required.
Credit Hours: 3
Course Format: Lecture
Course Delivery: Classroom
ACE Outcomes: 9