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Course Description Course Name : Food Economics and Policies Course Code : TEP410 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. M.NECAT ÖREN Learning Outcomes of the Course : knows about supply and demand of food products can build relations between nutrition and agriculture sector can question agriculture and food production, and market structure and policies can discuss alternative policies Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To enable students to acquire theoritical foundation and analytical thinking skill in order to produce solutions to problems and to inquire success of food markets and policies in terms of meeting food requirements Course Contents : Nutrition and Foods; Classification of Foods; Developments in the Stages of Food Development; Agricultural Food and Processed Food;. Food Systems; Food Budget; Food Demand in Developing and Developed Countries; Poverty Issue and Nutrition Strategy Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The definition and conception of food products Lecture notes and recommended resources for the relevant sections Lecture 2 Production of food products, nutrition and nutrition problems Lecture notes and recommended resources for the relevant sections Lecture 3 Demand of food products and demand structure Lecture notes and recommended resources for the relevant sections Lecture 4 Supply of food products and agriculture sector Lecture notes and recommended resources for the relevant sections Lecture 5 Supply of food products and agriculture sector Lecture notes and recommended resources for the relevant sections Lecture 6 Prices of food products and market structure Lecture notes and recommended resources for the relevant sections Lecture 7 Prices of food products and market structure Lecture notes and recommended resources for the relevant sections Lecture 8 Food sufficiency and security Lecture notes and recommended resources for the relevant sections Lecture 9 Food sufficiency and security Lecture notes and recommended resources for the relevant sections Lecture 10 Midterm Exam Lecture notes and recommended resources for the relevant sections Written Exam 11 Food production, consumption and trade in the world Lecture notes and recommended resources for the relevant sections Lecture 12 Food and Agriculture policies Lecture notes and recommended resources for the relevant sections Lecture 13 Globalization and Food and Agriculture policies Lecture notes and recommended resources for the relevant sections Lecture 14 Globalization and Food and Agriculture policies Lecture notes and recommended resources for the relevant sections Lecture 15 General Review All lecture notes and resources Lecture 16/17 Final Exam All lecture notes and resources Written Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Lecture notes that have been prepared and updated  • 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)  • Gıda Ürünleri Pazarlaması (Prof.Dr. Oğuz Yurdakul ve Doç.Dr. Ali Koç)  • Tarım Ekonomisi (Prof.Dr. Zeynel Dinler)  • National Food and Nutrition strategy working group report (DPT)  • The World Food Situation (IFPRI)  • Food Security Statistics (FAO) Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 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 1 2 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 1 3 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; is able to explain and apply basic economic principles used for this purpose 0 4 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, also national and international forces and interaction between them, their universal and social effects 5 5 is able to apply basic principles of economics to the problemes encountered in agricultural sector 0 6 is able to show and express economic and social data to be used in agricultural decision making process in tables, graphs and mathematical symbols 0 7 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 0 8 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 2 9 uses basic information technologies in the analysis of economic and social data and uses software prepared for this purpose and interpretes results 0 10 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 0 11 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 0 12 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 0 13 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 0 14 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, foresees possible effects of alternatives suggested by himself/herself or others, selects the most appropriate alternative in terms of the goals selected, applies, direcs and monitors project 2 15 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 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 15 2 30     Out of Class Study (Preliminary Work, Practice) 15 2 30 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 5 5     Final Exam 1 10 10 Total Workload: 75 Total Workload / 25 (h): 3 ECTS Credit: 3