Credit units: 3
Offered: Term 2 only
Weekly hours: 2 Tutorial hours
College: Agriculture and Bioresources
Department: AGBIO (Dean's Office)
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.
Upcoming class offerings
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For more information about syllabi, visit the Academic Courses Policy.