Food Firms, Consumers & Markets I

Course Code:
FARE*6930
Course Level:
Graduate
Semesters Offered:
Fall
Taught By:
Description:

This course examines the application of microeconomic theory to food markets. Topics covered include: optimizing behaviour by economic agents, the certainty equivalent profit model and decision making under risk, optimal capital replacement models and their application to food system economics, consumer behaviour with respect to food products and behaviour with respect to food products and behaviour of marketing intermediaries and food processors. New developments in the economic theory of the form are surveyed.

(Offered in alternate years.)

Prerequisite(s): ECON*2310, ECON*3740

Course Outline:
PDF icon FARE6930_F16_AODA.pdf