Class Economics and Management

Economics and Management is a basic discipline in Veterinary Medicine and includes the areas of:
a) business management in the context of animal production and animal feed, involving the structures of organizations, ways of managing available resources (factors of production), such as human, economic and asset resources; and,
b) economic sciences associated with intermediate goods and final goods in relation to the production function, cost function, revenues and markets.
This subject will study economic diagnostic tools (budgets and balance sheets) and improvement strategies.
Both areas are approached from the point of view of society and its well-being, maintenance of the environment and biodiversity, climate change and ways of mitigating greenhouse gas emissions associated with animal production.

Agricultural business management. Concepts, typologies, objectives and overviews.

Characterization of the agricultural enterprise. Production factors in the perspective of economy / production , and for suppliers and consumers.

Organization of financial information for the agricultural enterprise. Accounting and accounting statements.

Agricultural production management in the context of production. Combinations of inputs. Law of marginal yields. Economic sustainability.

Characterization of the agricultural enterprise with respect to costs. Types of costs, average output and marginal output.

Management of physical assets used in livestock production. Life cycle and maintenance management.

Natural resources management. Animal-soil and plant equilibrium.

Critical control points in animal production.

Management for environmental sustainability. Climate change and CO2 emission mitigation.

Management of intermediate and final products.

The teaching methodologies include theoretical and theoretical-practical classes (TP), fieldwork (TC) and seminars (S). The class material prepared by the teachers, as well as scientific articles, will be made available (online) to the students in the course space (Moodle), available on the institutional platform. In the TP component and in groups of 4-5 students, students will carry out class work (mini-tests), followed by submission (moodle), as well as the practical component work (Portuguese Food Balance) and field work (TC).

Porter, Michael E. Competitive strategy, The Free Press, New York, 1980. 396p. ISBN 0-684-84148-7.

Samuelson, P., Nordhaus, W. (2017). Economics. (19 th Edition). Mcgraw-hill/ Interamericana. 702p. ISBN-13: 978-0-07-351129-0