Agri Food Issues and Institutions (AGRC 113.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
AGRC 113 01 January 2017 Hayley Hesseln (primary instructor)
AGRC 113 W02 January 2017 Hayley Hesseln (primary instructor)
AGRC 113 W10 January 2017 Hayley Hesseln (primary instructor)
AGRC 113 W16 January 2017 Hayley Hesseln (primary instructor)
AGRC 113 W20 January 2017 Hayley Hesseln (primary instructor)
AGRC 113 W96 January 2017 Hayley Hesseln (primary instructor)
 
AGRC 113 01 January 2016 Eric Micheels (primary instructor)

Description

Examines the institutional setting within which the agri-food sector operates, as well as the drivers that affect this setting. Attention is paid to changes in the demand for food and bio-based products, the changing nature of production, and long-term trends in productivity, prices, employment and trade. The course examines the manner in which decisions about technology adoption, employment, diversification, R&D expenditures, and government policy are made; the institutions (e.g., laws, contracts, social norms, markets) that govern this decision making; the social, legal, political and economic factors that affect these institutions; as well as the implications for the agri-food sector of decisions made.

Prerequisite(s)

ECON 111.

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