TÜRKÇE
ENGLISH
Information
| Code | ZFS209 |
| Name | Food Economics and Policies |
| Semester | 3. 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA NECAT ÖREN |
Course Goal
To provide a theoretical background and analytical thinking that can discuss and question the success of the system (food systems) in meeting the demand by examining the agricultural and food markets and the effective policies on these markets within the framework of economic theory and global relations.
Course Content
Food, food resources, characteristics of food commodities and nutrition: Characteristics of food supply and demand; Food markets and policies
Course Precondition
No
Resources
Lecture notes prepared and constantly updated by the lecturer
Notes
Food and Agricultural Policy (Harold G. Halcrow et all.), The Political Economy of Food and Nutrition Policies (IFPRI), Food Policy Analysis (Timmer, C.P, W.P.Falcon, S.R.Pearson), Handbook of International Food and Agricultural Policies (H Meyers, W., , Johnson, T., Roberts, D. H., Meilke K.), Gıda Ürünleri Pazarlaması (Yurdakul, O., Koç, A.), Ulusal Gıda ve Beslenme Stratejisi Çalışma Grubu Raporu (DPT), The World Food Situation (IFPRI)
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 | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 1 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 1 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 1 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 2 |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 3 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition, scope and sources of food commodities | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 2 | Nutrition and nutrition problems | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma |
| 3 | Characteristics of agricultural sector and supply of agricultural commodities | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma |
| 4 | Characteristics of agricultural sector and supply of agricultural commodities (Continued) | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 5 | Characteristics of foods and food demand | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 6 | Factors affecting food demand | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 7 | Factors affecting food demand (Continued) | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 8 | Mid-Term Exam | Preparing for the exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Market and price structure of agricultural and food commodities | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 10 | Market and price structure of agricultural and food commodities (Continued) | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 11 | Definition, scope and objectives of agriculture and food policies | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 12 | Agricultural and food policy tools | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 13 | Effects of agricultural and food policy implementations | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma |
| 14 | Food sufficiency and safety problem | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 15 | Agricultural policies and consumer | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 16 | Term Exams | All of the lecture notes | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
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 | ||