FOOD PLANT ECONOMICS AND PRODUCT MARKETING | Makerere University Courses

Course Code:

FST 3203

Course Credit Units:

Semester:

Semester 2

Year of Study:

Year 3

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Agricultural and Environmental Sciences

School:

School of Food Technology, Nutrition and Bioengineering

Department:

Food Technology and Human Nutrition

Course Discipline:

Economics

Course Description & Objectives:

Principles of business management. Plant location analysis, layout, production input and output production control. Cost-benefit analyses of food processing. Food demand analysis, hedonic pricing, Consumer analysis, nature of competition in the food market and channels. Design of the marketing plan. Gender issues in food enterprise development.

Learning Outcomes:

General objective:To assist the student of food science & technology apply the underlying principles in business management to develop entrepreneurship skills that are appropriate to the food industry. Specific objectives:

To impart knowledge on the principles of business management and their application in the food industry
To equip the student with underlying principles and skills in the design of the food enterprise marketing plan
To impart knowledge on the elements of the marketing plan
To build the capacity of the student to be job creators rather than job seekers

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