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Instructor: April Athnos
Monday, Wednesday, & Friday | 1:00 PM - 1:50 PM | In-Person
Fall 2024
This course describes the operational fundamentals of the global food system ranging from smaller-scale subsistence or organic production to the larger-scale commercial food trade. Consumer food behavior, both local and international, represents a core analytical issue in this class. A consistent thread throughout the course is the evaluation of the role of markets to efficiently and effectively allocate food resources for individuals and societies.