Food Economics

Not applicable.

To meet the curricular unit’s objectives and students’ development of competencies, the teaching-learning process is based on the integration of many methodologies: 1. oral presentation; 2. practical application resolution (exercises; text analysis; case studies); 3. teacher-directed research activities

1. Understands the most common economic science concepts and approaches.

2. Understands the mechanics of price generation in a market economy, as well as the technical economic link between inputs and production levels;

3. Recognizes the network of relationships between economic agents, regulatory authorities, and the food system

4. Understands the specifics of Food Economics

 1. Introduction:

1.1. Economic fundamental issues

1.2. The fundamental economic methods

1.3. Opportunity cost, willingness to pay and willingness to receive concepts

1.4 Production Possibilities Frontier

2. Economic actors and the food market

2.1. The economic circuit and the relationships between the many agents

2.2. Food supply and demand

2.3 Market imperfections

2.4 Inputs markets.

2.5. Profit-maximizing based on production and cost functions

3. The national economy and the food system

3.1.Main indicators of national accounting;

3.2 Employment, inflation, exchange rate, and interest rate linkages

3.3. Macroeconomic policies’ influence on the food industry

3.4. The main agro-food sectors in Portugal and their development strategies

4. The worldwide commerce in food

Continuous evaluation
Assessment tools:

• Written test covering points 1 and 2 of the syllabus: 35%;
• Written test covering points 3 and 4 of the syllabus: 25%;
• Activities done individually or in groups by students during contact time: 15%;
• Research in groups during contact time, with the elaboration of a written report, with a weight of 15%, and an oral presentation, with a weight of 10%.

Continuous evaluation approval requires a minimum of 75% attendance in the classes actually taught and a minimum grade of 10/20, as calculated by the weighted average of the assessment tools.

Examination-based evaluation

A student who fails continuous evaluation has access to a written test that covers the whole course unit content. The student passes if he/she has a minimum grade of 10/20.

NAO