TÜRKÇE
ENGLISH
Information
| Code | ZFS211 |
| Name | Food Businesses and Food Products Marketing |
| Term | 2023-2024 Academic Year |
| 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. ÖMER FARUK EMEKSİZ |
| Course Instructor |
Prof. Dr. ÖMER FARUK EMEKSİZ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Gains knowledge about economics at micro and macro levels examining basic concepts and problems of economics, economic systems, and basic subjects relevant to economics. Sets ground for the courses including economics in agriculture economy discipline, correspondingly.
Course Content
Basic concepts of Economics, market types, pricing, consumer behaviour theory, production theory, partition theory, national income, employment, money and banking, and foreign trade
Course Precondition
None
Resources
Pazarlama - Yurdakul, O., 2007. Tarım Ürünleri Pazarlaması. Ç. Ü. Ziraat Fakültesi Genel Yayın No: 127, Ders Kitapları Yayın No: A – 39.
Notes
Lecture Notes and presantations
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 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 |
| LO02 | 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 |
| LO03 | 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 |
| LO04 | 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 |
| LO05 | is able to apply basic principles of economics to the problemes encountered in agricultural sector |
| LO06 | is able to show and express economic and social data to be used in agricultural decision making process in tables, graphs and mathematical symbols |
| LO07 | 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 |
| LO08 | 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 |
| LO09 | uses basic information technologies in the analysis of economic and social data and uses software prepared for this purpose and interpretes results |
| LO10 | 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 |
| LO11 | 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 |
| LO12 | 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 |
| LO13 | 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 |
| LO14 | 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 |
| LO15 | 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 |
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. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| 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. | 2 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| 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. | 2 |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Marketing Management | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Consumer markets, purchasing behaviour of consumers | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Consumer markets, purchasing behaviour of consumers (contd) | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Industrial market and purchasing behaviour Agents market and purchasing behaviour | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Cooperations and government Market and purchasing behaviour International market and features | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Market segmentation, target market selection, product positioning | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Marketing strategy product strategy | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Lecture notes and recommended resources for the relevant sections | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Mid term Exam | Lecture notes and recommended resources for the relevant sections | Ölçme Yöntemleri: Yazılı Sınav |
| 10 | Price Strategy | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Price Strategy (contd) | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Distrubition Strategy | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Promotion Strategy | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Promotion Strategy (contd) | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | General Review | Lecture notes and recommended resources for the relevant sections | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Lecture notes and recommended resources for the relevant sections | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Lecture notes and recommended resources for the relevant sections | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||