Food Economics

Not applicable

In order to achieve the objectives of the curricular unit and the acquisition by students’ of the expected skills, the learning-teaching process is based on the articulation of several methodologies: 1. Lectures; 2. Practical applications (exercises, text analysis, case studies); 3. Teacher-oriented research activities.

1. Knows the most used concepts and methodologies in economics;
2. Understands how prices are formed in a free market economy and the economic relationship between inputs and production;
3. Understands the relations between economic agents, regulators and the food system;
4. Understands the specificities of the food economy.

1. Introduction:
1.1. Economic fundamental issues;
1.2. Main methodologies used in economics;
1.3. Opportunity cost, willingness to pay and to receive;
1.4. Production possibilities frontier.
2. Economic agents and the food market
2.1. Economic circuit and relations between agents;
2.2. Food supply and demand;
2.3. Market imperfections;
2.4. Input markets;
2.5. Profit maximization
3. The national economy and the food chain:
3.1.National accounting;
3.2 Relations between employment, inflation, exchange rate and interest rate
3.3. Effects of macroeconomic policies on the food sector
3.4. The Portuguese main agri-food sectors i and their development strategies.
4. International food trade

• - Trabalhos práticos, individuais e de grupo, realizados no tempo de contacto e fora dele - 40.0%
• - Teste escrito abrangendo os pontos 1 e 2 dos conteúdos programáticos - 35.0%
• - Teste escrito abrangendo os pontos 3 e 4 dos conteúdos programáticos - 25.0%

• - Exame escrito - 100.0%

NAO