FOOD SYSTEMS AND SUPPLY CHAINS

AAE/C&ESOC/SOC 340

With primary emphasis on the U.S., the course covers social, economic and biological dimensions of food systems. Using classroom and community experience, the course combines academic approaches with practitioner knowledge. A community project is required.

AAE/ECON 747

Organization, design, and performance of food and agricultural markets. Industrial organization; firm boundaries, contracting, and collective action; spatial, temporal, and quality dimensions of market design.

AAE 322

Principles and practices in marketing systems for U.S. agricultural commodities. Vertical organization; forward contracts, future markets, agricultural options and price formation. Alternate management at the farm, processor, wholesale and retail levels.

AAE 641

Overview of the economic performance of agriculture in feeding the growing world population. Examines contemporary economic issues in the food sector, along with research methods used in their analysis. Covers production analysis, risk and uncertainty, food demand, market structure, policy and welfare analysis.

AAE 320

Application of economics to managing agricultural production systems. Topics include optimizing agricultural production, farm financial analysis, tax management, business entities, federal commodity support programs, and the structure and challenges in the US agricultural sector.