The Master of Science (M.S.) program in the Food and Resource Economics Department provides broad training in applied economics as it relates to food production, marketing and trade, regional economics, and natural resources issues. Students are taught to use basic economic principles and quantitative methods to address empirical problems. The core consists of graduate level courses in microeconomics, macroeconomics, econometrics, and research methodology. Many students elect to continue their education with a Ph.D. degree while others opt for employment with government agencies, non-governmental organizations, foreign agencies, private consulting firms, or corporations. The Food and Resource Economics Department participates in programs with the Center for Latin American Studies, African Studies, Center for Tropical Agriculture, College of Natural Resources and Environment, UF Law School and the Florida Sea Grant Program. Applications are accepted for fall term only. Prior to entry into the program, students must have a bachelor's degree with a solid quantitative background that includes passing grades in intermediate microeconomics, intermediate or international macroeconomics, analytic geometry and calculus, and statistics. The core curriculum consists of microeconomic principles, econometrics, macroeconomic theory, and research methodology. Students are encouraged to seek out a variety of electives in both FRE and in other departments on campus. The thesis option requires a minimum of 30 hours of regular course work and thesis research combined. In the non-thesis option, students are required to complete a special project or pass a written comprehensive examination. MS Core:
Spring Semester
Summer Semester
*Economics Department teaches course in odd years, FRED teaches it as AEB 6933 in even years. |
