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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM321
Food Marketing
2.00
0.00
0.00
2.00
3.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Fatma Handan GİRAY
Course Instructors
3-Fatma Handan GİRAY
Course Assistants
 
Course Aims
To bring in the notion to understand and analyse structure and tendency of food the markets through teaching supply, demand, foreign trade and policies of food products which are economically and socially important.
Course Goals
Learn how to use the knowledge regarding the food markets to forecast and analyse developments and tendencies in the market
Learning Outcomes of The Course Unit
1) Learning the stages and approaches of marketing from a historical point of view
2) Understand marketing mix, its forming and functions
3) Learn basic characteristics and functions of food marketing
4) Comprehend what are the market powers and relationships among them
5) Learn market/product strategies adopted by food enterprises.
6) Learn actors and models in agricultural markets and distribution channels.
Course Contents
Importance of food marketing at micro and macro level, its working principals, stages from production decision to final consumer and relevant case studies from Turkey and the world food quality assurance scheems.
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
0
Time Of Studying Out Of Class
14
1
14
Homework
0
0
Homeworks
1
5
5
Attendance
0
0
Presentation
1
7
7
Application
  
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
8
8
Seminary
0
0
Finals
1
10
10
Field study
0
0
Workload Hour (30)
30
TOTAL
 
Total Work Charge / Hour
100
The ratio of the term to success
0
Course's ECTS Credit
3
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
Own powerpoint presentation.
Additional Resources
Güneş,T,1996. Tarımsal Pazarlama,AÜZF yayınları;
Crawford, I.M., 1997. Agricultural Marketing and Food Management, FAO;
?Agrofood Marketing?, 1997, edited by Padberg, D.I., Ritson, C., Albisu, L.M., CIHEAM;
?The Crisis of Food Brands?, 2009, edited by Lindgreen, A., Hingley, M.K.
Material Sharing
Documents
Students are provided with the presentation, and recommended about new references and articles.
Assignments
Students are to prepare a seminar and present
Exams
1 mid-term and 1 final exam
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
0