Syllabus

Course Description

The purpose of this course is to deliver better understanding about the
marketing of food and agricultural products. Both theories and empirical
examples of the marketing will be provided to give insights about the food
marketing. In order to take this course, basic microeconomic theories on
demand as well as supply and market structure are required.

Objectives of the Course

Throughout the course, student will learn specifically:
- Economic theories applied to food marketing
- Characteristics of the food markets
- Role of firms in the food marketing
- Characteristics of food marketing channel
- Relationship between market and food marketing

Text books

Norwood, B. and J. Lusk., Agricultural Marketing & Price Analysis, Pearson
Prentice Hall.
Besanko, D., Dranove, D., Shanley, M., and S. Schaefer, Economics of Strategy,
4th edition, Wiley and Sons, Inc.

Other references

Bay, M., Managerial Economics and Business Strategy, 6th edition, Mcgraw-Hill.
Pindyck, R., and D. Rubinfeld. Microeconomics, 7th edition, Pearson Prentice
Hall.

Grading

Class Participation 10%
Group Project 20%

Mid-term exam 35%
Final exam 35%
(Group project will be assigned in the March)

Prerequisite Course

Microeconomics

Policies

Any missing of exams is regarded as a failure of the course
(“F” will be given).
Students who are absent from the class more than 6 times will get no credit
(“F” will be given)