ZFS209 Food Economics and Policies

3 ECTS - 2-0 Duration (T+A)- 3. Semester- 2 National Credit

Information

Code ZFS209
Name Food Economics and Policies
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. MUSTAFA NECAT ÖREN
Course Instructor Prof. Dr. MUSTAFA NECAT ÖREN (A Group) (Ins. in Charge)


Course Goal / Objective

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

Update Time: 08.05.2023 06:23