Graduate Courses Fall 2020

Welcome to the updated courses section of FARE. Here you will find short course descriptions and information about how courses will be delivered in Fall 2020. Full course outlines will become available shortly. 

 

FARE*6380  Applied Microeconomics for Agricultural Economists  (Instructor:  Getu Hailu )
Course description:  The objective of this course is to foster a deeper understanding of standard microeconomic concepts and their application to a wide variety of topics in food, agricultural, and resource economics. Emphasis is placed on what tool(s) to use in a wide variety of circumstances to address real life problems. Topics will include decisions by firms and consumers, market equilibrium, and production decisions. 
Course delivery:  Based on current information, the plan is to deliver the course face to face and live stream it via Zoom for students who cannot attend class in the physical room.

FARE*6600  Food Security and the Economics of Agri-Food Systems in Developing Countries (Instructor:  Yu Na Lee )
Course description: The aim of this course is to understand the nature of food security in developing countries and relations with the economic performance of the agri-food system. Towards this aim, the course focuses on both the agri-food system’s role in the supply of nutritious food and its importance as a source of livelihood and as a driver of overall processes of economic development. 
Course delivery:  Based on current information, the plan is to deliver the course face to face and live stream it via Zoom for students who cannot attend class in the physical room.

FARE*6930  Food Firms, Consumers & Markets I (Instructor:  Jose Nuno-Ledesma)
Course description:  This is an applied microeconomics course designed for students looking to strengthen their research skills.  Students are exposed to both classic and recent academic research tackling different aspects of the interaction between firms and consumers. The course mixes both theoretical and applied work looking at markets for food and agricultural commodities. 
Course delivery:  This course will be delivered face to face. Depending on the content of the session, either a remote parallel audio or an alternative form of delivery (e.g. voice over slides) will be available for those unable to attend the sessions held at Thornborough Building. Office hours will be exclusively online. In the event that the pertinent authorities request the suspension of face to face classes, the entire course will be moved online.

FARE*6940  Food Firms, Consumers and Markets II (Instructor:  Jose Nuno-Ledesma)
Course description:  This course builds on Food Firms, Consumers and Markets I by extending the breadth and depth of student's understanding and scope of economic analysis. Advanced techniques in producer and consumer theory, as well as advance market analysis techniques are presented and utilized. Understanding of the research process and advanced methods is emphasized throughout. 
Course delivery:  This course will be delivered face to face. Depending on the content of the session, either a remote parallel audio or an alternative form of delivery (e.g. voice over slides) will be available for those unable to attend the sessions held at Thornborough Building. Office hours will be exclusively online. In the event that the pertinent authorities request the suspension of face to face classes, the entire course will be moved online.

FARE*6970  Applied Quantitative Methods for Agricultural Economists (Instructor:   Alan Ker )
Course description:  This course exposes students to the empirical tools agricultural economists use when conducting research. Emphasis is placed on what tool(s) to use in a variety of circumstances. Topics covered will include advanced econometric techniques, optimization and simulation modelling. Students will also be exposed to the different quantitative software packages used in empirical research. 
Course delivery:  Based on current information, the plan is to deliver the course face to face and live stream it via Zoom for students who cannot attend class in the physical room.