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Course Information
Course Unit Title : Food Marketing
Course Unit Code : GDM321
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 3
Semester : 5.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
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.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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.
Languages of Instruction : Turkish-English
Course Goals : Learn how to use the knowledge regarding the food markets to forecast and analyse developments and tendencies in the market
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.
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
1 5 5  
Presentation :
1 7 7  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 8 8  
Finals :
1 10 10  
Workload Hour (30) :
30  
Total Work Charge / Hour :
100  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Introduction
 
2 Basic concepts of marketing
 
3 Supply, demand, prices costs, markets
 
4 Demand and consumption
 
5 Supply and production
 
6 Marketing research
 
7 Price
 
8 Marketing channels
 
9 Foreing Trade
 
10 Relevant legal and institutional framework and food quality
 
11 Technology and marketing
 
12 Homework presentations
 
13 Homework presentations
 
14 Homework presentations