AEM 6455

Toward a Sustainable Global Food System: Food Policy for Developing Countries

Course Description

Course information provided by the Courses of Study 2021-2022.

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 Recommended perquisite: 6 credits in economics, applied economics, or sociology and 6 credits in nutrition and/or agricultural sciences.

Distribution Category (D-HE, KCM-HE, SBA-HE)
Course Attribute (ITL-CU, SBY-CU)

• Ability to analyze a specific food and nutrition 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.
• Graduate students will be required to lead/mentor their case study group of undergraduate students and be provided with an opportunity to identify an area of future graduate research for his/her own thesis.

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