Twin Cities campus
 
Twin Cities Campus

Applied Economics B.S.

Applied Economics
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Baccalaureate
  • Requirements for this program are current for Spring 2021
  • Required credits to graduate with this degree: 120
  • Required credits within the major: 54 to 57
  • Degree: Bachelor of Science
The applied economics major is designed to give students a solid foundation in economics and in how it is applied in the real world to improve people's lives. Core courses provide training in microeconomics, macroeconomics, and econometrics. Additional courses focus on environmental and resource economics, international and development economics, agricultural economics, and the economics of the public sector. Students majoring in applied economics develop strong critical-thinking skills, data analysis proficiency, and the ability to communicate their ideas in writing. Our students have pursued careers in government and in the private sector using their BS degrees. Others have pursued professional or graduate training in economics, law, management, or public policy. Students completing the applied economics major are not eligible to add a second major in agricultural food and business management due to course overlap. Students majoring in agricultural and food business management and applied economics cannot minor in either of the department minors (AFBM or APEC). We highly encourage students to pursue a university-wide minor or, if they are in AFBM, one of the department-specific minors offered through CSOM.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Admission Requirements
For information about University of Minnesota admission requirements, visit the Office of Admissions website.
General Requirements
All students in baccalaureate degree programs are required to complete general University and college requirements including writing and liberal education courses. For more information about University-wide requirements, see the liberal education requirements. Required courses for the major, minor or certificate in which a student receives a D grade (with or without plus or minus) do not count toward the major, minor or certificate (including transfer courses).
Program Requirements
Students may not major in both applied economics and agricultural and food business management. At least 15 upper division credits in the major must be taken at the University of Minnesota Twin Cities campus. Students considering graduate study in applied economics should take MATH 1271 and 1272 and are also encouraged to contact the graduate program (apecdgs@umn.edu) early in their college career, as additional preparation may be recommended.
Mathematics and Statistics Prerequisites
MATH 1142 - Short Calculus [MATH] (4.0 cr)
or MATH 1271 - Calculus I [MATH] (4.0 cr)
SCO 2550 - Business Statistics: Data Sources, Presentation, and Analysis (4.0 cr)
or STAT 3011 - Introduction to Statistical Analysis [MATH] (4.0 cr)
Applied Economics Core
APEC 1001 - Orientation to Applied Economics (1.0 cr)
or CFAN 3201 - Career and Internship Preparation (1.0 cr)
or ICP 3201 - Career and Internship Preparation (1.0 cr)
APEC 1201 - Applications of Excel in Economics and Management (1.0 cr)
APEC 1101 - Principles of Microeconomics [SOCS, GP] (4.0 cr)
or APEC 1101H - Principles of Microeconomics [SOCS, GP] (4.0 cr)
or ECON 1101 - Principles of Microeconomics [SOCS, GP] (4.0 cr)
APEC 1102 - Principles of Macroeconomics (3.0 cr)
or APEC 1102H {Inactive} (4.0 cr)
or ECON 1102 - Principles of Macroeconomics (4.0 cr)
APEC 3001 - Applied Microeconomics: Consumers, Producers, and Markets (4.0 cr)
APEC 3002 - Managerial Economics (4.0 cr)
or APEC 3003 - Introduction to Applied Econometrics (4.0 cr)
APEC 3006 - Applied Macroeconomics: Government and the Economy (3.0 cr)
Communication Core
AECM 2421W - Professional and Oral Communication for Agriculture, Food & the Environment [WI] (3.0 cr)
or COMM 1101 - Introduction to Public Speaking [CIV] (3.0 cr)
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
AECM 3431 - Communicating Food, Agriculture & Environmental Science to the Public (3.0 cr)
or COMM 5441 - Communication in Human Organizations (3.0 cr)
or COMM 3422 - Interviewing and Communication (3.0 cr)
or WRIT 3029W - Business and Professional Writing [WI] (3.0 cr)
or WRIT 3441 - Editing, Critique, and Style (3.0 cr)
or WRIT 3257 - Technical and Professional Presentations (3.0 cr)
Experiential Learning
AECM 3096 - Experiential Learning: Production and Business (1.0-3.0 cr)
or AECM 4011 - Applied Agribusiness Marketing Strategies (2.0 cr)
or CFAN 2096 - Reflecting on Your Professional Experience (1.0 cr)
or CFAN 3096 - Making the Most of your Professional Experience (1.0 cr)
Interdisciplinary Learning
APEC 3202 - An Introduction to the Food System: Analysis, Management and Design (3.0 cr)
or ESPM 1011 - Issues in the Environment [ENV] (3.0 cr)
or FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
or GCC 3017 - World Food Problems: Agronomics, Economics and Hunger [GP] (3.0 cr)
or GCC 5008 - Policy and Science of Global Environmental Change [ENV] (3.0 cr)
or ANSC 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
or AGRO 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
Upper Division Writing Intensive within the major
Students are required to take one upper division writing intensive course within the major. If that requirement has not been satisfied within the core major requirements, students must choose one course from the following list. Some of these courses may also fulfill other major requirements.
Take 0 - 1 course(s) from the following:
· WRIT 3029W - Business and Professional Writing [WI] (3.0 cr)
· WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
· ANSC 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
or AGRO 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
Professional Application Cluster
This is additional coursework above that taken for the Applied Economics Core.
Take 12 or more credit(s) from the following:
· APEC 3xxx
· APEC 4xxx
· APEC 5xxx
 
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View sample plan(s):
· Applied Economics BS Sample Plan

View checkpoint chart:
· Applied Economics B.S.
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MATH 1142 - Short Calculus (MATH)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall, Spring & Summer
A streamlined one-semester tour of differential and integral calculus in one variable, and differential calculus in two variables. No trigonometry/does not have the same depth as MATH 1271-1272. Formulas and their interpretation and use in applications. prereq: Satisfactory score on placement test or grade of at least C- in [1031 or 1051]
MATH 1271 - Calculus I (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00067 - Math 1271/Math 1281/Math 1371/
Typically offered: Every Fall, Spring & Summer
Differential calculus of functions of a single variable, including polynomial, rational, exponential, and trig functions. Applications, including optimization and related rates problems. Single variable integral calculus, using anti-derivatives and simple substitution. Applications may include area, volume, work problems. prereq: 4 yrs high school math including trig or satisfactory score on placement test or grade of at least C- in [1151 or 1155]
SCO 2550 - Business Statistics: Data Sources, Presentation, and Analysis
Credits: 4.0 [max 4.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Data analysis, basic inferential procedures, statistical sampling/design, regression/time series analysis. How statistical thinking contributes to improved decision making. prereq: [Math 1031 or equiv], at least 30 cr
STAT 3011 - Introduction to Statistical Analysis (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: (Select a set)
Typically offered: Every Fall, Spring & Summer
Standard statistical reasoning. Simple statistical methods. Social/physical sciences. Mathematical reasoning behind facts in daily news. Basic computing environment.
APEC 1001 - Orientation to Applied Economics
Credits: 1.0 [max 1.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Introduction to curriculum offerings, liberal education requirements, employment opportunities, faculty in the Department of Applied Economics. Emphasizes historical development of the discipline, areas of specialization, coursework expectations, career planning.
CFAN 3201 - Career and Internship Preparation
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Self exploration, networking, industry research, job/internship search, resumes, cover letters, interviewing, salary negotiation, goal setting. prereq: Soph or jr or sr or grad student
ICP 3201 - Career and Internship Preparation
Credits: 1.0 [max 1.0]
Prerequisites: Soph or jr or sr or grad student
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Self exploration, networking, industry research, job/internship search, resumes, cover letters, interviewing, salary negotiation, goal setting. prereq: Soph or jr or sr or grad student
APEC 1201 - Applications of Excel in Economics and Management
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
This course offers students the opportunity to master the basic and intermediate functionality of Microsoft Excel, and apply those skills to economic and managerial applications such as the financial impact of loans and investments, growth accounting, basic regression analysis, demand and cost estimation, and resource allocation. In addition, this course also emphasizes competencies regarding presenting and discussing quantitative information: interpreting quantitative/graphical data (demonstrating quantitative literacy), determining effective data display with charts, and making adequate choices about the graphical presentation of data. This course will enable students to become proficient in assembling and presenting data using Microsoft Excel.
APEC 1101 - Principles of Microeconomics (SOCS, GP)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00019 - Econ 1101/1104/1111/ApEc 1101
Typically offered: Every Fall & Spring
Economic behavior of consumers/firms in domestic/international markets. Demand, supply, competition. Efficiency, Invisible Hand. Monopoly, imperfect competition. Externalities, property rights. Economics of public policy in environment/health/safety. Public goods, tax policy.
APEC 1101H - Principles of Microeconomics (SOCS, GP)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00019 - Econ 1101/1104/1111/ApEc 1101
Grading Basis: A-F only
Typically offered: Every Fall
Economic behavior of consumers/firms in domestic/international markets. Demand, supply, competition. Efficiency, Invisible Hand. Monopoly, imperfect competition. Externalities, property rights. Economics of public policy in environment/health/safety. Public goods, tax policy. prereq: Honors student, proficiency in high school algebra
ECON 1101 - Principles of Microeconomics (SOCS, GP)
Credits: 4.0 [max 4.0]
Course Equivalencies: Econ 1101/1104/1111/ApEc 1101
Typically offered: Every Fall, Spring & Summer
Microeconomic behavior of consumers, firms, and markets in domestic and world economy. Demand and supply. Competition and monopoly. Distribution of income. Economic interdependencies in the global economy. Effects of global linkages on individual decisions. prereq: knowledge of plane geometry and advanced algebra
APEC 1102 - Principles of Macroeconomics
Credits: 3.0 [max 3.0]
Course Equivalencies: 00020
Typically offered: Every Spring
Unemployment/inflation, measures of national income, macro models, fiscal policy/problems. Taxes and the national debt. Money/banking, monetary policy/problems. Poverty and income distribution. International trade and exchange rates. Economic growth/development. prereq: 1101 or Econ 1101
ECON 1102 - Principles of Macroeconomics
Credits: 4.0 [max 4.0]
Course Equivalencies: 00020 - ApEc 1102/Econ 1102/1105/1112
Typically offered: Every Fall, Spring & Summer
Aggregate consumption, saving, investment, and national income. Role of money, banking, and business cycles in domestic and world economy. International trade, growth, and development. U.S. economy and its role in the world economy. International interdependencies among nations. prereq: [1101 or equiv], knowledge of plane geometry and advanced algebra
APEC 3001 - Applied Microeconomics: Consumers, Producers, and Markets
Credits: 4.0 [max 4.0]
Course Equivalencies: Econ 3101/3101H/3105/ApEc 3001
Typically offered: Every Fall & Spring
Consumer/producer decisions. Theory of supply/demand. Markets, pricing, investment, effect regulation, market failures. prereq: [[1101 or ECON 1101 or 1101H or ECON 1101H], [MATH 1142 or MATH 1271]] or instr consent; intended for undergrads in [Ag/Food Bus Mgmt, Appl Econ]
APEC 3002 - Managerial Economics
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Microeconomic theory, its application to managerial problems. Introduction to regression analysis, demand analysis, demand function estimation, forecasting, cost function estimation, resource allocation decisions, linear programming, market structure, pricing policy, risk analysis, investment analysis. prereq - ApEc 3001 or Econ 3101 AND SCO 2550 or Stat 3011
APEC 3003 - Introduction to Applied Econometrics
Credits: 4.0 [max 4.0]
Grading Basis: A-F only
Typically offered: Every Spring
Econometrics is the core empirical methodology used in economics. It allows economists (and others) to learn about the world through data in non-experimental situations. This course teaches student how to use common types of econometric analysis to answer research questions in an experiential learning environment. prereq: APEC 1101 or equiv., STAT 3011 or equiv.
APEC 3006 - Applied Macroeconomics: Government and the Economy
Credits: 3.0 [max 3.0]
Course Equivalencies: 00026 - Econ 3102/ApEc 3006
Typically offered: Every Fall & Spring
Public sector and market economics. Public goods, externalities, and other allocation issues. Government and stabilization of national economy. Overview of new classical/Keynesian models. Principles of taxation. Individual income tax. Sales, business, and property taxes. prereq: [[1102 or Econ 1102], [3001 or Econ 3101]] or instr consent
AECM 2421W - Professional and Oral Communication for Agriculture, Food & the Environment (WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Speaking/writing about scientific/technical issues. Student-centered, relies on interaction/participation. Public communication.
COMM 1101 - Introduction to Public Speaking (CIV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00670
Typically offered: Every Fall, Spring & Summer
Public communication processes, elements, and ethics. Criticism of and response to public discourse. Practice in individual speaking designed to encourage civic participation.
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
This course introduces students to technical and professional writing through various readings and assignments in which students analyze and create texts that work to communicate complex information, solve problems, and complete tasks. Students gain knowledge of workplace genres as well as to develop skills in composing such genres. This course allows students to practice rhetorically analyzing writing situations and composing genres such as memos, proposals, instructions, research reports, and presentations. Students work in teams to develop collaborative content and to compose in a variety of modes including text, graphics, video, audio, and digital. Students also conduct both primary and secondary research and practice usability testing. The course emphasizes creating documents that are goal-driven and appropriate for a specific context and audience.
AECM 3431 - Communicating Food, Agriculture & Environmental Science to the Public
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Planning/strategy for communication campaigns related to food/agriculture. Student-centered, relies on interaction/participation.
COMM 5441 - Communication in Human Organizations
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Communication in organizational settings. Organizational structure and dynamics and their effect upon the communication process. Individual projects.
COMM 3422 - Interviewing and Communication
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Application of communication concepts in information interview. Planning, conducting, and evaluating informational, journalistic/elite, helping, persuasive, appraisal, and employment interviews. Class training, field experience.
WRIT 3029W - Business and Professional Writing (WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01353
Typically offered: Every Fall, Spring & Summer
In this course students practice writing and revising common business documents for today?s business world. Students write memos, proposals, cover letters, resumes, and digital and web content as well as practice choice of appropriate formats and media. The course draws from current business practices and stresses workplace collaboration, broader issues of professional literacy, and responsive writing styles. Students practice rhetorical analysis and discuss concepts such as audience, purpose, tone, and context when writing and revising their documents. Students analyze and write from a variety of perspectives and contexts including formal (researched reports, proposals) and informal (email, social media) communication. Students also build a professional online presence through such platforms as LinkedIn.
WRIT 3441 - Editing, Critique, and Style
Credits: 3.0 [max 3.0]
Course Equivalencies: 01667
Grading Basis: A-F only
Typically offered: Every Fall & Spring
In this course, students will increase their understanding of how language works and will learn to make choices about language, style, and punctuation to create messages that are clear, concise, and useful. The course emphasizes technical communication, but the skills learned can be applied to any communication situation. Editing practice will include three levels of editing to make the documents comprehensible and useful in which students will not only polish their grammar and punctuation skills, but they will also learn how to explain and justify changes they make in documents. Topics also included in the course are editing methods for both paper and electronic copy and editing for organization and visual design.
WRIT 3257 - Technical and Professional Presentations
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall
In this course students develop oral presentation skills for technical or professional topics. Areas of study in the course include visual communication, audience analysis, presentation strategies, and presentation of complex research material. The course emphasizes use of digital technologies. Recommend that students take Comm 1101 or equivalent first
AECM 3096 - Experiential Learning: Production and Business
Credits: 1.0 -3.0 [max 9.0]
Typically offered: Every Fall
Experiential learning in agricultural production and business. Planned, organized, monitored, and evaluated based on a per-experience diagnosis of learning prerequisite to higher level courses in technical agriculture and agricultural business. prereq: AgEd major, instr consent
AECM 4011 - Applied Agribusiness Marketing Strategies
Credits: 2.0 [max 3.0]
Typically offered: Every Spring
Application of marketing knowledge that involves building a complete marketing plan for an agricultural product or device. Team projects are used.
CFAN 2096 - Reflecting on Your Professional Experience
Credits: 1.0 [max 1.0]
Course Equivalencies: 02852
Grading Basis: A-F only
Typically offered: Every Fall
This course is designed to meet the CFANS Experiential Learning requirement which defines the importance and processes of learning through experience. Students will undertake an experience in an authentic work-place setting related to agriculture, food or natural resource settings as a prerequisite to the course. The prerequisite experience will serve as a foundation for learning professional competencies including reflection, problem solving, managing interpersonal relationships, professional communication, and goal setting. Current theories of career development will be introduced to help students construct meaning from their experiences to inform future goals and strategies. prereq: Secured internship, completion of summer module, instr consent
CFAN 3096 - Making the Most of your Professional Experience
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Spring
Enhance quality internship experience. Insight about self, world of work, individual learning styles. Communicate skills/learning. prereq: Secured internship, instr consent
APEC 3202 - An Introduction to the Food System: Analysis, Management and Design
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to use of systems thinking for exploration of problems in contemporary food system from multidisciplinary perspective. System concepts. Historical evolution of food system. Analysis, management, design.
ESPM 1011 - Issues in the Environment (ENV)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Interdisciplinary survey of environmental issues. Interrelationships between environment and human society. Roles of science, technology, and policy in meeting environmental challenges. Lecture, discussion. Students evaluate social, ethical, political, and economic factors.
FSCN 1102 - Food: Safety, Risks, and Technology (CIV)
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
GCC 3017 - World Food Problems: Agronomics, Economics and Hunger (GP)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00136
Grading Basis: A-F only
Typically offered: Periodic Fall
This course provides a multi-disciplinary look at problems (and some of the possible solutions) affecting food production, distribution and requirements for the seven plus billion inhabitants of this planet. It is co-taught by an agronomist (Porter) and an economist (Runge) who together have worked on international food production and policy issues for the past 40 years. Historical context, the present situation and future scenarios related to the human population and food production are examined. Presentations and discussions cover sometimes conflicting views from multiple perspectives on population growth, use of technology, as well as the ethical and cultural values of people in various parts of the world. The global challenge perspective is reflected in attention to issues of poverty, inequality, gender, the legacy of colonialism, and racial and ethnic prejudice. Emphasis is placed on the need for governments, international assistance agencies, international research and extension centers, as well as the private sector to assist in solving the complex problems associated with malnutrition, undernutrition, obesity and sustainable food production. Through a better understanding of world food problems, this course enables students to reflect on the shared sense of responsibility by nations, the international community and ourselves to build and maintain a stronger sense of our roles as historical agents. Throughout the semester students are exposed to issues related to world food problems through the lenses of two instructors from different disciplinary backgrounds. The core issues of malnutrition and food production are approached simultaneously from a production perspective as well as an economic and policy perspective throughout the semester. This is a Grand Challenge Curriculum course.
GCC 5008 - Policy and Science of Global Environmental Change (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00766
Grading Basis: A-F only
Typically offered: Periodic Spring
Through readings, lectures, discussions, written assignments, and presentations this course introduces the critical issues underpinning global change and its environmental and social implications. The course examines current literature in exploring evidence for human-induced global change and its potential effects on a wide range of biological processes and examines the social and economic drivers, social and economic consequences, and political processes at local, national, and international scales related to global change. This is a Grand Challenge Curriculum course.
ANSC 3203W - Environment, Global Food Production, and the Citizen (GP, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: Agro/AnSc 3203/AgUM 2224
Typically offered: Every Spring
Ecological/ethical concerns of food production systems in global agriculture: past, present, and future. Underlying ethical positions about how agroecosystems should be configured. Interactive learning using decision cases, discussions, videos, other media.
AGRO 3203W - Environment, Global Food Production, and the Citizen (GP, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: Agro/AnSc 3203/AgUM 2224
Typically offered: Every Spring
Ecological/ethical concerns of food production systems in global agriculture: past, present, and future. Underlying ethical positions about how agroecosystems should be configured. Decision cases, discussions, videos, other media.
WRIT 3029W - Business and Professional Writing (WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01353
Typically offered: Every Fall, Spring & Summer
In this course students practice writing and revising common business documents for today?s business world. Students write memos, proposals, cover letters, resumes, and digital and web content as well as practice choice of appropriate formats and media. The course draws from current business practices and stresses workplace collaboration, broader issues of professional literacy, and responsive writing styles. Students practice rhetorical analysis and discuss concepts such as audience, purpose, tone, and context when writing and revising their documents. Students analyze and write from a variety of perspectives and contexts including formal (researched reports, proposals) and informal (email, social media) communication. Students also build a professional online presence through such platforms as LinkedIn.
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
This course introduces students to technical and professional writing through various readings and assignments in which students analyze and create texts that work to communicate complex information, solve problems, and complete tasks. Students gain knowledge of workplace genres as well as to develop skills in composing such genres. This course allows students to practice rhetorically analyzing writing situations and composing genres such as memos, proposals, instructions, research reports, and presentations. Students work in teams to develop collaborative content and to compose in a variety of modes including text, graphics, video, audio, and digital. Students also conduct both primary and secondary research and practice usability testing. The course emphasizes creating documents that are goal-driven and appropriate for a specific context and audience.
ANSC 3203W - Environment, Global Food Production, and the Citizen (GP, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: Agro/AnSc 3203/AgUM 2224
Typically offered: Every Spring
Ecological/ethical concerns of food production systems in global agriculture: past, present, and future. Underlying ethical positions about how agroecosystems should be configured. Interactive learning using decision cases, discussions, videos, other media.
AGRO 3203W - Environment, Global Food Production, and the Citizen (GP, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: Agro/AnSc 3203/AgUM 2224
Typically offered: Every Spring
Ecological/ethical concerns of food production systems in global agriculture: past, present, and future. Underlying ethical positions about how agroecosystems should be configured. Decision cases, discussions, videos, other media.