FÖ0474, Introduction to Agricultural Business and Economics, 7.5 Hp
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Syllabus

Level

First cycle (G1N)

Main field of study

Business Administration, Agricultural Science

Grading Scale

5 / 4 / 3 / U

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Course language

Swedish

Entry Requirements

Objectives

The aim in this course is to develop students’ basic understanding of the agri-food system. Using economic and management theory together with practical examples, the course provides an academic foundation for understanding how different actors in the Swedish food chain, from primary agricultural production to end consumption, interact with each other and other stakeholders (government and authorities, interest groups, international actors, etc.) to produce food and other values.

The course will also introduce students to the programme Agricultural Business and Economics (BSc) and provide practice in generic academic competencies.

Specific learning outcomes:

• After completion of the course, students will be able to:
• Describe the agri-food system from primary production to the end consumer from a business management value chain perspective.
• Describe at a general level agricultural production and animal husbandry and their significance in society from an agricultural science perspective.
• Explain the economic, environmental and social dimensions associated with sustainable agricultural- and food production.
• Discuss how the academic fields of management and economics contribute to understanding the agri-food system.

General learning outcomes:

• After completion of the course, students will be able to:
• Discuss scientific literature, orally and in writing.
• Present academic work orally and in writing
• Describe basic types of theory (e.g. descriptive/explanatory/normative).

Content

The course includes lectures and guest lectures, seminars and study visits, as well as project work in groups.

The course provides an introduction to how the agri-food system works, the interactions between different actors, as well as the economic, environmental and social challenges that exist. Participants will develop basic understanding of agronomy and the role of agronomists in society, gaining overview of relevant skills and knowledge in the field.

Examination Formats and Requirements for Passing the Course

Attendance at guest lectures. Attendance during study visits. Approved seminar participation. Approved project. Passed examination

•  If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Responsible Department/Equivalent

Department of Economics

Supplementary information

Included in program

• Agricultural Science with a Specialisation in Economics and Business Administration

Module set

Title	Credits	Code
Assignments and examination	5.5	0202
Cross-disciplinary project	2.0	0203

Other Information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.