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Course Information
Course Unit Title : Food Economics
Course Unit Code : 01TRE5130
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1. Learning of structure of food system and its role in the economy.
2. Comprehension of components of world?s food system and its working principles.
3. Improving interest in following ongoing developments in food sector and capacity building for understanding and analysing.
4. Knowing national and international organisations in the food sector, and institutional and legal frameworks.
5. Developing a comprehensive approach through learning relationship between food sector and agriculture, economy, environment and the others.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Features of food markets, food supply, demand and price formation, policies, investment decision and implementation of efficiency principles in food enterprises, food marketing, supply chain and distribution channels are discussed at both local and global levels.
Languages of Instruction : Turkish-English
Course Goals : 1. To comprehensive the components of world?s food system and its working principles.
2. To improve interest in following ongoing developments in food sector and capacity building for understanding and analysing.
3. To develop a comprehensive approach through learning relationship between food sector and agriculture, economy, environment and the others.
Course Aims : To teach necessary notion to assess and interrogate the performance of world?s food system in term of meeting world food needs through introducing world?s food system and its components

WorkPlacement   Not Available
Recommended or Required Reading
Textbook : power point material prepared at the beginning of the semester
Additional Resources : Nourishing Networks, Fourteen lessons about creating sustainable food supply chain, Wageningen University, 2006. Food Marketing, L.B. Darrah Food Marketing, Barry L. Reece Global Agricultural Trade and Developing Countries, edited by M.Ataman Aksoy, John C.Beghin, WB, 2004. Tarım ve Gıda Ürünleri Fiyatlarında Yaşanan Sorunlar ve Öneriler, Taylan Yılmaz, Yurdakul Saçlı, DPT, 2009. ?The Crisis of Food Brands?, 2009, edited by Lindgreen, A., Hingley, M.K. Çetin, B., 1999, Gıda Sanayi Ekonomisi ve İşletmeciliği, Vipaş A.Ş. Yay. No:12, Uludağ Üniversitesi Güçlendirme Vakfı Yay. No:136, Bursa. ÇETİN, B., A. AKPINAR, D. ÖZSAYIN, The use of information and Communication Technologies as a Critical Success Factor for Marketing in Turkish Agri-Food Companies, Food Reviews International, Vol:20 (3) 2004 ÇETİN,B., 2008, Gıda Sanayi İşletme Ekonomisi, Nobel Yayınları No:1296, ISBN 978-605-395-092-9, Nobel Yayın Dağıtım, Ankara, 172s.
Material Sharing
Documents : Students are informed about the available study material and other documents indicated below, and encouraged to investigate current related issues and articles.
Assignments : Last four weeks of the semester are allocated for students? presentations.
Exams : 1 mid-term and 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 5 70  
Homeworks :
1 10 10  
Presentation :
1 15 15  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
191  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 50
Quiz :
0 0
Homework :
1 30
Attendance :
1 20
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Food demand
 
2 Food production and supply
 
3 Food prices
 
4 Effects of quality assurance schemes and certification on local products and global marketing
 
5 Developments in international food markets
 
6 Food marketing and distribution channels
 
7 Relationships between industrialisation of food sectors and investment, finance, incentives/subsidies, efficiency principles-I
 
8 Relationships between industrialisation of food sectors and investment, finance, incentives/subsidies, efficiency principles-II
 
9 Institutional framework of food sector (MARA, Ministry of Health, WTO, EFSA, UN-FAO, WB and related affiliated departments/institutes)
 
10 Legal framework of food sector (food laws and legislations)
 
11 Students? presentations
 
12 Students? presentations
 
13 Students? presentations
 
14 Students? presentations