An introductory course designed to provide Agricultural Science students with the necessary economic background for understanding and following topics in Agricultural Economics. It covers fundamental issues, terms, and concepts in economics and management using examples from agricultural economics and the management of farming, livestock operations, and food production units. The course includes key microeconomic concepts such as production factors, business and consumer behavior, market structure and price formation, public goods, information, and labor markets. It also covers basic macroeconomic topics including monetary and banking transactions, monetary and fiscal policy, public finance, inflation, unemployment, and economic growth. The course consists of lectures and practical exercises.
Students will gain a solid introduction to economic principles and how they apply to agriculture and food production. They will learn the fundamentals of microeconomics and macroeconomics, including supply and demand, market pricing, production factors, competition, and economic policy. They will also learn how agricultural enterprises operate financially, how to record and analyze economic and technical data, evaluate profitability, assess assets, and understand fiscal, monetary, and banking systems. By the end of the course, students will be able to interpret economic conditions affecting the agricultural sector and evaluate the financial performance and value of agricultural businesses.
An applied sciences research-orientated university, promoting research excellence and innovation for the benefit of science and society. Recently developed strategic plan gives emphasis on campus life, student experience and sustainable development within the 17 UNSDG’s framework.
CUT is young, public university, established in 2004, first outside the capital city, attracted high-caliber researchers and students.
