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Course Information
Course Unit Title |
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Food Marketing |
Course Unit Code |
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GDM321 |
Type of Course Unit |
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Optional |
Level of Course Unit
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First Cycle |
Year of Study
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3 |
Semester
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5.Semester |
Number of ECTS Credits Allocated
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3,00 |
Name of Lecturer(s) |
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---
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Course Assistants |
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Learning Outcomes of The Course Unit |
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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.
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Mode of Delivery |
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Face-To-Face
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Prerequisities and Co-requisities Courses |
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Unavailable
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Recommended Optional Programme Components |
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Unavailable
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Course Contents |
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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.
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Languages of Instruction |
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Turkish-English
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Course Goals |
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Learn how to use the knowledge regarding the food markets to forecast and analyse developments and tendencies in the market
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Course Aims |
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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.
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WorkPlacement |
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Not Available
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Recommended or Required Reading
Textbook
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Own powerpoint presentation.
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Additional Resources
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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.
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Material Sharing
Documents
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Students are provided with the presentation, and recommended about new references and articles.
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Assignments
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Students are to prepare a seminar and present
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Exams
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1 mid-term and 1 final exam
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Additional Material
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Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
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ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
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Activity
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Course Duration (Excluding Exam Week)
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Time Of Studying Out Of Class
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Homeworks
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Presentation
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Project
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Lab Study
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Field Study
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Visas
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Finals
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Workload Hour (30)
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Total Work Charge / Hour
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Course's ECTS Credit
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Assessment Methods and Criteria
Studies During Halfterm
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Visa
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Quiz
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Homework
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Attendance
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Application
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Lab
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Project
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Workshop
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Seminary
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Field study
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TOTAL
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The ratio of the term to success
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The ratio of final to success
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TOTAL
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Weekly Detailed Course Content
Week
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Topics
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1
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Introduction
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2
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Basic concepts of marketing
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3
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Supply, demand, prices costs, markets
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4
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Demand and consumption
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5
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Supply and production
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6
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Marketing research
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7
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Price
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8
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Marketing channels
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9
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Foreing Trade
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10
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Relevant legal and institutional framework and food quality
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11
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Technology and marketing
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12
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Homework presentations
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13
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Homework presentations
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14
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Homework presentations
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