| Course title | |||||
| Principles and Potentials of Agribusiness [Principles and Potentials of Agribusiness] | |||||
| Course category | Requirement | Credit | 1 | ||
| Department | Year | ～ | Semester | 3rd | |
| Course type | 3rd | Course code | 18102 | ||
| Instructor(s) | |||||
| 千年 篤, 草処 基 [CHITOSE Atsushi, KUSADOKORO Motoi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | Email address | |
| Course description |
| This course discusses the broad spectrum of agribusiness, with an emphasis on markets and agribusiness agent behavior therein. We provide the fundamentals of production, marketing and distribution throughout the food supply chain (food system). Topics also include strategies of agribusiness firms, food safety and risk analysis of food. |
| Expected Learning |
| A student is expected to understand the fundamentals of agribusiness, specifically, the distinct features and challenges of modern food and agricultural systems. |
| Course schedule |
|
Due possibly to the spread of the new coronavirus infectious disease, COVID-19, this course will be conducted mainly online. Please check the Google Classroom. 1C. Introduction, Overview of agriculture, agribusiness, and agricultural markets, Explanation of assignment (own project) 2K. Basic economics: supply and demand, market equilibrium 3K. Behavior of agribusiness agents: private firms vs. cooperatives 4K. Strategies of agribusiness firms: price discrimination, integration, scale economies and scope economies 5C. Presentation by students (I), Branding and certification 6C. Food safety and risk analysis 7C. Presentation by students (II) 8C. Summary, Final examination ** The order of a series of lectures above may change due to some unexpected events. |
| Prerequisites |
|
Understanding basic microeconomics is preferred, but not required. In addition to 15 hours that students spend in the class, students are recommended to prepare for and review the lectures, spending the standard amount of time as specified by the University and using the lecture handouts. |
| Required Text(s) and Materials |
|
No specific text book is used. Materials will be available in Google Classroom for this subject, while other references will be announced. One of references is given below. |
| References |
| Cliff Ricketts and Kristina Ricketts, Agribusiness: Fundamentals and Applications (2nd ed.), Delmar, 2009. |
| Assessment/Grading |
| In-class discussion (15%), Project presentation (25%), Final examination/Term paper (60%) |
| Message from instructor(s) |
| Course keywords |
| Basic economics, agribusiness agents, branding, food safety, risk analysis, SWOT analysis |
| Office hours |
| Right after each lecture or by appointment through E-mail upon request. |
| Remarks 1 |
| Understanding basic microeconomics is preferred, but not required. |
| Remarks 2 |
| Related URL |
| Lecture Language |
| English |
| Language Subject |
| Last update |
| 2/2/2021 3:30:12 PM |