VIII. Graduate Programs
Food, Agricultural and Resource Economics
The MSc program in Food, Agricultural and Resource Economics focuses on three major areas of emphasis:
The aim of the MSc program is to develop in students a fundamental understanding of economic principles and their application in identifying and solving relevant problems related to food, agriculture, and natural resources. The program also strives to develop appropriate analytical, methodological, and communication skills to enable students to analyze agriculture and resource problems effectively and explain their findings.
All students entering the Master of Science program must have achieved the University required minimum 70% (B-) average or equivalent. In addition, they are expected to have already taken, or be expected to take at the initiation of the program, the following basic courses:
These courses, if needed, normally are taken as make-up courses and do not carry graduate credit. In some instances they may be supplemented with other undergraduate courses at the discretion of the Departmental Graduate Program Committee. The Departmental Graduate Program Committee examines each application before the student is proposed to the School of Graduate Studies for admission into the program.
MSc students are required to complete successfully six taught courses plus a seminar course. The minimum course work requirements (assuming all undergraduate background requirements have been met) are: