Food, Nutrition and Health
Name：
JIN Yanhong
Nationality：
United States
Academic Title：Associate Professor
Home University
Rutgers University
（From）：
Email Address： yjin@aesop.rutgers.edu
Undergraduate Master Doctoral student
English
Intermediate microeconomics
Lecture, class discussion, journal articles and readings
Final exam (50%), class participation and performance (50%)
2 credits
EDUCATION
Ph.D. Agricultural and Resource Economics, University of California at Berkeley 2004
M.A. Statistics, University of California at Berkeley 2000
M.S. Agricultural and Resource Economics, University of California at Berkeley 1999
MECON. Master of Economics, Renmin University of China, China 1997
B.A. Agricultural Economics, Renmin University of China, China 1995
EMPLOYMENT HISTORY
Associate Professor 07/2013-present
Department of Agricultural, Food, and Resource Economics, Rutgers University
Assistant Professor (tenure track) 08/2008 – June, 2013
Department of Agricultural, Food, and Resource Economics, Rutgers University
Assistant Professor (tenure track) 09/2004 – 07/2008
Department of Agricultural Economics, Texas A&M University
This course explores economic and policy aspects of food supply chain in both
developing and developed countries with a focus on food safety, nutrition and health.
The objectives are twofold: (a) to help students better understand food supply chains
in both the domestic and international contexts and the linkage between food
consumption and nutrition/health; and (b) to apply economic concepts and methods
to analyze food related issues by utilizing both qualitative and quantitative
approaches.
Tentatively this course consists of the following parts. However, the instructor
reserves the right of changing course materials and schedules if it is necessary
to facilitate learning.
1、Overview of food supply chain: This part provides: (a) an overview of food supply
chain with a focus on economic and policy aspects to understand their importance
and relevance to both the national and world economy as well as consumers; (b) an
overview of governance structures and branches enforcing food safety, nutritional,
and health requirements; and (c) discussions of rationales and impacts of government
policies on food safety, nutrition, and health.
2、Economic Theories: This part provides discussions of economic theories that have
been used in food economics, including household production function, product
characteristics models, hedonic price models, discrete choice modeling, non-market
valuation, and behavioral economic models.
3、Food safety: The food safety part provides (a) discussions of unintentional and
deliberated food safety events; (b) an overview and impact analyses of policy
instruments used to enforce and improve food safety; and (c) case studies on market
responses and policy evaluation of food safety events.
4、Nutrition and health: The nutrition and health part addresses: (a) linkages
between consumptions of safe, nutritional, and healthy food and health
conditions/statuses; (b) policy instruments aiming to improve nutritional and
health requirements of food; (c) obesity; and (c) case studies on nutrition and
health of food.
5、Other food related issues: This part investigates other food related issues
including, but not limited to, food marketing, nutrition labeling, international
trade and policy, Globalization and food system.
No textbook is required. Lectures notes and readings will be distributed in class.
Lusk, Jayson L., Jutta Roosen, and Jason Shogren. The Oxford Handbook of the
Economics of Food Consumption and Policy. Oxford University Press, 2011.