Course Overview

The Food and Resource Economics program at the University of Florida is designed to equip students with the analytical and decision-making skills necessary to address challenges in agriculture, natural resources, and food systems. The curriculum focuses on economics, business management, and policy analysis, with an emphasis on sustainable practices and global food security. Unique features include hands-on learning opportunities and a strong connection to real-world agricultural issues in Florida and beyond.

Career Prospects

Graduates are prepared for diverse roles in agribusiness, environmental policy, resource management, and international trade. The program emphasizes employability through internships and industry connections, ensuring students are ready to tackle complex economic and environmental challenges.

Key Faculty and Staff

Faculty in the Department of Food and Resource Economics include leading researchers in agricultural economics and policy. While specific names are subject to change, the department is known for its expertise in areas such as farm management, environmental economics, and food marketing.

Unique Facilities and Partnerships

The program benefits from the university's extensive agricultural research facilities and partnerships with industry leaders in Florida's agricultural sector. Students have access to cutting-edge resources through the Institute of Food and Agricultural Sciences (IFAS), which supports research and extension services across the state.