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Information
| Unit | FACULTY OF AGRICULTURE |
| AGRICULTURE ECONOMY PR. | |
| Code | TEP410 |
| Name | Food Economics and Policies |
| Term | 2017-2018 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA NECAT ÖREN |
| Course Instructor |
Prof. Dr. MUSTAFA NECAT ÖREN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To be able to question the success of food markets in meeting the market needs and policies and to provide a theoretical background and analytical thinking ability to produce solutions
Course Content
Food, food resources, characteristics of food commodities and nutrition: Characteristics of food supply and demand; Food markets and politics
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines food, knows food sources and explains constraints and problems related to food. |
| LO02 | Knows the basic problems related to food and nutrition and explains their economic reflections. |
| LO03 | Lists and explains the main characteristics of the agricultural sector and the supply and demand of agricultural and food goods. |
| LO04 | Knows and explains the basic characteristics of the market and price structure of agricultural and food goods. |
| LO05 | Lists and explains the main purposes, means and effects of agricultural and food policies. |
| LO06 | Explains food safety and its conditions and knows the factors that threaten food safety. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | is be able to explain and apply basic theories related to major science and engineering courses in order to form a foundation which enables him/her to understand advanced level subjects related to his/her profession | |
| PLO02 | Bilgi - Kuramsal, Olgusal | is able to describe, intorduce and evaluate crop and animal production techniques, tools and equipment used in this area and explain role, importance and development of agriculture in national and world economy | |
| PLO03 | Bilgi - Kuramsal, Olgusal | is able to describe characteristics and interrelations of all stages from production to consumption in agricultural sector; is able to describe basic concepts related to efficienct and sustianable use of resources; is able to explain and apply basic economic principles used for this purpose | 1 |
| PLO04 | Bilgi - Kuramsal, Olgusal | is able to explain concepts, thought, theory and methods related to major economic, social, natural, cultural, institutional, organizational and legal factors affecting activities in agricultural sector and rural areas, also national and international forces and interaction between them, their universal and social effects | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | is able to apply basic principles of economics to the problemes encountered in agricultural sector | |
| PLO06 | Bilgi - Kuramsal, Olgusal | is able to show and express economic and social data to be used in agricultural decision making process in tables, graphs and mathematical symbols | 1 |
| PLO07 | Bilgi - Kuramsal, Olgusal | is able to apply ecosystem, biodiversity, sustainable resource management, rural development, planning and technology use related knowledge to crop and animal production and marketing processes | |
| PLO08 | Bilgi - Kuramsal, Olgusal | determines required data related to the analysis of problems encountered in agricultural sector, critically examines and uses those data, selects a proper frame, model and method for the analysis, and evaluates results of the analysis | 1 |
| PLO09 | Bilgi - Kuramsal, Olgusal | uses basic information technologies in the analysis of economic and social data and uses software prepared for this purpose and interpretes results | |
| PLO10 | Bilgi - Kuramsal, Olgusal | is able to carry studies related to his/her field independently and according to the legal procedures; is able to give consultancy, supervising, and expertise services in those fields; is able to join to team works | 1 |
| PLO11 | Beceriler - Bilişsel, Uygulamalı | is able to get access to actual and updated information in the field; is able to inquire knowledge obtained and use them for public benefit according to the purpose selected | 2 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | is able to communicate with sepacialist and non-specialist people both in verbal and written form; is able to select most appropriate communications methods; is able to develop cooperation with stakeholders on producer and organization basis | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | acquires general and professional foreign language command at a sufficient level to observe professional developments and communicate with colleagues;is able to use information and communication technologies | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | is able to identify problems that can be encountered in agricultural sector; determines their context, evaluates effects of solutions, projects and policies applied in this context, produces solutions, projects and policy alternatives, foresees possible effects of alternatives suggested by himself/herself or others, selects the most appropriate alternative in terms of the goals selected, applies, direcs and monitors project | 5 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | is able to describe historical development of the profession, ethical principles obligatory during the performance of the profession and to be consicous of meticulous application of these principles |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and scope of food commodities | Preparation for the related topic | |
| 2 | Food products, nutrition and nutrition problems | Preparation for the related topic | |
| 3 | Characteristics of agricultural sector and supply of agricultural products | Preparation for the related topic | |
| 4 | Characteristics of agricultural sector and supply of agricultural products | Preparation for the related topic | |
| 5 | Characteristics of foods and food demand | Preparation for the related topic | |
| 6 | Characteristics of foods and food demand | Preparation for the related topic | |
| 7 | Characteristics of foods and food demand | Preparation for the related topic | |
| 8 | Price and market structure of food commodities | Preparation for the related topic | |
| 9 | Food sufficiency and safety problem | Preparation for the related topic | |
| 10 | Food sufficiency and safety problem | Preparation for the related topic | |
| 11 | Agriculture and food policies | Preparation for the related topic | |
| 12 | Agriculture and food policies | Preparation for the related topic | |
| 13 | Agriculture and food policies | Preparation for the related topic | |
| 14 | Tarım politikaları ve tüketici | Preparation for the related topic | |
| 15 | Tarım politikaları ve tüketici | Preparation for the related topic | |
| 16 | Globalization and agriculture and food policies | Preparation for the related topic | |
| 17 | Globalization and agriculture and food policies | Preparation for the related topic |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||