Half-Course: Food, Agriculture and Society

Half-Course: Food, Agriculture and Society

Course Number 1905

Professor David E Bell
Early Winter, 15 session half course
1.5 credits
Exam
Enrollment limited to 40 (plus up to 40 additional students enrolled in FSS: FAS)

Note that a 3-credit version of this course is offered as Field Study Seminar: Food, Agriculture and Society (course number 6950)

Course Overview

The food industry has always had a special role in society. In many countries it is still the leading source of employment and a focus of government intervention. In the United States and Europe, questions of farm subsidies and food safety regulations preoccupy governments, especially during elections. Food is a highly emotive topic for many consumers, ranging from fear of starvation at one end, to a desire for organic and/or locally grown and/or sustainable foods at the other. The course will provide a survey of the management problems of farmers, processors, branded consumer goods manufacturers and food retailers, as well as consumer trends, technological advances, and public policy issues. The pervasiveness of the food industry makes the course suitable for future consultants and investment bankers. In addition to those who have a direct interest in the industry; it may also be of interest as a general management course due to its integrative, cross-functional approach and emphasis on strategy.

Content

The case material will cover most regions of the world including Africa, Asia and South America. Among the topics we will investigate are:

  1. What are the binding constraints on global food production: land, water, technology?
  2. Will national policies favor self sufficiency or free trade?
  3. Does food have additional roles to play as a source of energy and of medicine?
  4. What are the causes and solutions for the obesity epidemic?
  5. Understanding the consumer's desire for organic/local/sustainable foods and the implications for the industry.
  6. Understanding how, what and where people will eat in the 21st century.

Course Requirements

The course may be taken as a half course or as a full course. A half course would be 15 classes in the first half of the semester plus a two-hour exam. Students may elect to make this a full course by adding a relevant field study.