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ECON 325

The Economics of Food Markets and Policy

Course overview

You’ll investigate the important economic issues affecting global food markets, including the consequences of economic and government policy on outcomes.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):

pre-requisite

  • Economies and Markets, ECON-113

and

  • a minimum of 60 credit point(s) from the course(s) specified below
  • a minimum of 60 credit point(s) from the course(s) specified below
  • any level 200 course
  • any level 300 course

Available semesters Semester 2 2021
Credits 15
Domestic fees $741.00

What you will learn

After successfully completing this course, you’ll be able to:

  1. Articulate the role, function and impact of economics and economic policy in food markets.

  2. Debate key food issues in Aotearoa-New Zealand and elsewhere.

  3. Apply critical economic reasoning to food issues through independent thought and informed judgment.

  4. Use economic tools to analyse the market and welfare impacts of various economic policies related to food markets.

Course examiners

Alan Renwick

Professor Alan Renwick

Associate Dean Research, Head of Department

Department of Global Value Chains and Trade

[email protected]