Food and Resource Economics
Introduction to Global Food Markets
3 credits
An overview of global food markets including recent trends (e.g., vertical coordination, strategic alliances, multinationals and small firms in niche markets), marketing and trade institutions such as state-trading enterprises and WTO regulations, issues specific to developing nations, and case studies.
Average
77.6%
Students
742
Sections
11
Grade distribution. <50: 3, 50-54: 4, 55-59: 3, 60-63: 18, 64-67: 48, 68-71: 81, 72-75: 101, 76-79: 134, 80-84: 177, 85-89: 100, 90-100: 62.
Historical Averages
2014–2025
Lowest section avg
75.4%
Highest section avg
85.0%
Terms offered
11
Some grade ranges were withheld by UBC to protect student privacy and are not shown above.
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 001 | Lecture | Open | Tue 15:30-17:00, Thu 15:30-17:00 | Karen Taylor |
No course reviews yet. If you took this course, yours would be the first anyone reads.