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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS308 |
| Name | Food Plants and Marketting |
| Term | 2018-2019 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ÖMER FARUK EMEKSİZ |
| Course Instructor |
Prof. Dr. ÖMER FARUK EMEKSİZ
(Bahar)
(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
Resources
Notes
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 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 3 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 3 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 3 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 0 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 4 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 0 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 5 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 0 |
| PLO10 | - | Complies with teamwork | 0 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 0 |
| PLO12 | - | Knows the necessity of lifelong learning. | 0 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 0 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 0 |
| PLO16 | - | is respectful of professional ethics | 0 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 0 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Marketing Management | Lecture notes and recommended resources for the relevant sections | |
| 2 | Consumer markets, purchasing behaviour of consumers | Lecture notes and recommended resources for the relevant sections | |
| 3 | Consumer markets, purchasing behaviour of consumers (contd) | Lecture notes and recommended resources for the relevant sections | |
| 4 | Industrial market and purchasing behaviour Agents market and purchasing behaviour | Lecture notes and recommended resources for the relevant sections | |
| 5 | Cooperations and government Market and purchasing behaviour International market and features | Lecture notes and recommended resources for the relevant sections | |
| 6 | Market segmentation, target market selection, product positioning | Lecture notes and recommended resources for the relevant sections | |
| 7 | Marketing strategy product strategy | Lecture notes and recommended resources for the relevant sections | |
| 8 | Mid-Term Exam | Lecture notes and recommended resources for the relevant sections | |
| 9 | Mid term Exam | Lecture notes and recommended resources for the relevant sections | |
| 10 | Price Strategy | Lecture notes and recommended resources for the relevant sections | |
| 11 | Price Strategy (contd) | Lecture notes and recommended resources for the relevant sections | |
| 12 | Distrubition Strategy | Lecture notes and recommended resources for the relevant sections | |
| 13 | Promotion Strategy | Lecture notes and recommended resources for the relevant sections | |
| 14 | Promotion Strategy (contd) | Lecture notes and recommended resources for the relevant sections | |
| 15 | General Review | Lecture notes and recommended resources for the relevant sections | |
| 16 | Term Exams | Lecture notes and recommended resources for the relevant sections | |
| 17 | Term Exams | Lecture notes and recommended resources for the relevant sections |
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 |