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Information
| Code | SAFS0010 |
| Name | Sustainable Marketing |
| Semester | . Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal
It enables students to acquire the necessary knowledge and skills to create a marketing strategy for sustainable agriculture and food products
Course Content
Basic concepts of sustainability (environmental, social and economic issues), basic marketing concepts, definition and importance of sustainable marketing, components of marketing strategy (segmentation, positioning and competitive advantage) and components of sustainable marketing mix (product, price, place, promotion), examples of sustainable marketing practices.
Course Precondition
None
Resources
Kotler, P., Wong, V., Saunders, J., Armstrong, G., 2005. Principles Of Marketing. Pearson Education Limited. England.
Notes
Lecture Notes and presantations
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn the basic concepts of sustainable marketing and market structure |
| LO02 | Gain comprehensive knowledge of the components of marketing strategy (segmentation, positioning and competitive advantage) |
| LO03 | Gain comprehensive knowledge of the components of the sustainable marketing mix (product, price, location, promotion) |
| LO04 | knows examples of sustainable marketing mix in the world, Turkey and local market |
| LO05 | knows sustainability, dimensions of sustainability and food security |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have theoretical and applied knowledge about the basic principles of Sustainable Agricultural Science (Agroecology) and Food Security. | 3 |
| PLO02 | Yetkinlikler - Öğrenme Yetkinliği | Learns national and international certificated agricultural systems and chemical residue-free production. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains knowledge of laws and regulations on sustainable agriculture and food security and improve new approaches. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Plans and apply the appropriate crop rotation systems for water and mineral cycle within the ecosystem dynamics. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | It develops healthy plant production materials (seeds, seedlings) and animal products beneficial for human nutrition. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gain knowledge on environmentally friendly strategies for the protection, development and sustainable use of soil and water resources. | 2 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | It develops fertilization programs which ecologically oriented soil and healthy nutrition of the crop for sustainable soil management. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Gains knowledge about the disease factors, harmful weeds, insects, nematodes and mites that cause yield loss in culture plant cultivation. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | It ensures that plant and animal production is carried out with a holistic approach in sustainable agricultural systems. | 5 |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Learn to create timely and correct mechanization programs. | 5 |
| PLO11 | Yetkinlikler - Alana Özgü Yetkinlik | On the basis of economic sustainability in agricultural production, it develops approaches that will ensure product acquisition and safe transportation to the consumer. | |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | It can develop systems that will ensure food safety and food security. | |
| PLO13 | Yetkinlikler - Alana Özgü Yetkinlik | Knows the agricultural processes and economic analyzes of the produced yields to provide maximum benefit to the producer. | 2 |
| PLO14 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develop and perform independent or team research and development projects on sustainable agriculture and food safety. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic marketing concepts, definition and importance of sustainable marketing | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 2 | Dimensions of sustainability (environmental dimension) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 3 | Dimensions of sustainability (social dimension) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 4 | Dimensions of sustainability (economic dimension) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 5 | components of marketing strategy (segmentation) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 6 | components of the marketing strategy (positioning) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 7 | Mid-term exam | Lecture Notes and presantations | Ölçme Yöntemleri: Sözlü Sınav, Ödev |
| 8 | components of the marketing strategy (competitive advantage) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 9 | components of the sustainable marketing mix (product) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 10 | components of the sustainable marketing mix (price) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 11 | components of the sustainable marketing mix (distribution) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 12 | components of sustainable marketing mix (promotion) | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 13 | examples of sustainable marketing practices in the world | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 14 | examples of sustainable marketing practices in Turkey | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 15 | examples of sustainable marketing practices in local market | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 16 | presentation of students | Lecture Notes and presantations | Ölçme Yöntemleri: Ödev |
| 17 | Final exam | Lecture Notes and presantations | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||