NS 4450

NS 4450

Course information provided by the Courses of Study 2020-2021.

Comprehensive presentation and discussion of policy options for a sustainable global food system, with focus on developing countries. Topics include economic policy related to nutrition, health, consumption, production, natural resource management, trade, markets, gender roles, armed conflict, and ethics. A social entrepreneurship approach bases on case studies and active participation by students will be used.

When Offered Fall.

Prerequisites/Corequisites Preferred prerequisite: 6 credits in economics, applied economics, or sociology and 6 credits in nutrition and/or agricultural sciences.

Distribution Category (SBA-AG, SBA-HE)
Course Attribute (CU-SBY, EC-SAP)

Outcomes
  • Ability to analyze a specific food policy problem, identify the related policy issues, suggest one or more policy options to solve the problem, and estimate how each option would affect relevant stakeholder groups and their expected response.
  • Ability to undertake the above with limited information and within a short time frame.
  • Motivation to engage in the design and implementation of innovative solutions to existing and expected future problems related to the global, national and local food systems, i.e. to be a social or policy entrepreneur within or outside the public sector.

View Enrollment Information

Enrollment Information
Syllabi: 1 available
  •   Regular Academic Session.  Choose one lecture and one discussion. Combined with: AEM 4450

  • 3 Credits Graded

  • 17669NS 4450  LEC 001

    • ROnline Meeting
    • Sep 2 - Dec 16, 2020
    • Pingali, P

  • Instruction Mode: Online
    Preferred prerequisite: 6 credits in economics, applied econ, or sociology; and 6 credits in nutrition and/or agricultural sciences. Attendance to first lecture is required; no shows will be dropped. If you are not able to enroll, please contact Terry Mingle (tpm2).

  • 17670NS 4450  DIS 201

    • TOnline Meeting
    • Sep 2 - Dec 16, 2020
    • Pingali, P

  • Instruction Mode: Online