Numbering Code	U-AGR04 3D316 LJ82	Year/Term	2022 ・ Second semester
Number of Credits	2	Course Type	Lecture
Target Year	3rd year students	Target Student
Language	Japanese	Day/Period	Mon.4
Instructor name	KITANO SHINICHI (Graduate School of Agriculture Associate Professor)
Outline and Purpose of the Course	This course provides an outline of the general food situation in Japan and globally. Using basic economics, we will gain a better understanding of food-related issues.
Course Goals	By taking this course, students will be able to: (1) Expand their general knowledge of the food situation in the world (2) By deepening their understanding of the actual situation and problems of Japan's primary industry and examining those issues from an economic perspective, (3) Acquire the capability to independently consider social issues related to food production.
Schedule and Contents	Day 1: Orientation: Agriculture and economics Day 2: Characteristics of agricultural production Day 3: Agriculture and economic development I Day 4: Agriculture and economic development II Day 5: Agricultural produce demand and supply Day 6: Agricultural production factors I Day 7: Agricultural production factors II Day 8: Agricultural production organizations Day 9: Agricultural trade Day 10: Agricultural protection policies Day 11: World population growth and food Day 12: Changes in food habits and food systems Day 13: Agriculture and environmental policies Day 14: Multiple functions of agriculture and their value Day 15: Feedback
Evaluation Methods and Policy	[Evaluation method] 　Evaluation will be based on the final examination scores (60% weightage) and two quizzes (40 marks). [Evaluation criteria] The evaluation criteria and achievement level are in accordance with the "Evaluation Criteria and Achievement Level" described in the Student Handbook of the Faculty of Agriculture for the relevant year.
Course Requirements	Nothing in particular
Study outside of Class (preparation and review)	Review what was covered in each lecture and prepare for the next lecture.
Textbooks	Textbooks/References	Will be mentioned during class
References, etc.	Will be introduced during class