Fo o d S atef y Eco n om ics

Part 1

About me..

• Google “Sang Hyeon Lee”

• https://sites.google.com/site/thinkagecon/
 What is
“Food Safety Economics”?
Part 2

Purposes of this Course

• This course is designed to provide undergraduate students with a

comprehensive overview of economics of food safety.
• In this course, we use economic theory and empirical examples to examine many
issues in food safety.
• The economic concepts and frameworks presented in this course help to
understand and suggest solutions to address challenges related to food safety.
Part 2

Textbooks

Lecture notes (slides) will be uploaded in Blackboard: https://kulms.korea.ac.kr/.

There is no required textbook for this course, but the following textbooks are useful
for your better understanding.
• Roberts, T. (2018). Food Safety Economics: Incentives for a Safer Food Supply.
Springer.
• Caswell, J. A. (2012). Economics of food safety. Springer Science & Business
Media.
• Leonard, T. C. Richard H. Thaler, Cass R. Sunstein (2008). Nudge: Improving
decisions about health, wealth, and happiness.
• Han (2021). Food Economics, PakYoungSa.
Part 2

Grading Policy

Attendance: 10%
• (In-Class) Assignments: 30%
• Midterm exam (Term Paper): 30%
• Final exam (Term Paper): 30%
★ According to this University rule, the number of your attendance days must be
greater than 2/3 of total number of class days. Your final grade will be “F”
automatically if you miss more than 1/3 of total class days.
★ The (in-class) assignments may include problem-solving, reading and writing
activities, class discussions, oral presentations, etc.
(In-Class) Assignments

You need to hand in right

after the class!

It will be most important

works for you to get good
grade!

Absolute grading system.

Part 2

FYI

Course Materials
Course materials will be uploaded in Blackboard: https://kulms.korea.ac.kr/

Rules and Policies

• All materials used in the classroom are intended for personal use only. Students
are not allowed to upload, share, or publish them in any other places without my
permission.
• Any audio or visual recording of classes is prohibited without my explicit
permission and notice to all students in the class.
Part 2

Course Outline

The following course outline is tentative:

Week 1. Introduction
Week 2. Information and Choice
Week 3. Economic Incentives and Safety
Week 4. Food Safety Incidents
Week 5. Marketing for Safer Food
Week 6. Food Safety Policy I
Week 7. Food Safety Policy II
Week 8. Midterm exam
Part 2

Course Outline

The following course outline is tentative:

Week 9. International Health-Related Policy
Week 10. Domestic Health-Related Policy
Week 11. Issue: Expiration date
Week 12. Economic Incentives
Week 13. Food Labeling Information
Week 14. Nudge
Week 15. Consumer Choices
Week 16. Final exam
Teaching Philosophy

1. The most important thing during the 2. Although it is a fiercely competitive

learning process is to learn how to think society, I want to cultivate cooperative
rational, that is, after students recognize talents who cooperate and grow
a problem, think logically and efficiently together to produce better results.
in the process of designing an analysis
method, empirical analysis of the cause,
and establishing a solution.
EDUCATIONAL STRATEGY

JOB CONSULTING
/ CAREER COACHING

COMMUNICATION with OPPORTUNITY of DISCUSSION

STUDENTS - Flipped Learning
5min-music
- Havruta Learning

ENCOURAGEMENT for
RESEARCH
DEVELOPMENT of
EDUCATIONAL RESOURCE
- Include recent research
- Multimedia lecture systems
IMPROVEMENT in Problem-Solving SKILL
- Case study lecture
- Team research activities (Report and Presentation)
Part 3

Contact

Anytime you can send an email to me: lsh21c@korea.ac.kr

Use Feed back paper!

Phone call and KaKao Talk (prefer) are available.

010-5706-0214
The End. Lecture 1-1