Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD SECURITY ECONOMY AND GEOPOLITICS 802900715020 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Erdoğan GÜNEŞ
Assistants
Goals The aim of the course is to evaluate the food sector economically and to reveal its global geopolitical structure.
Course Content In this course, the structural status of the food industry globally, the risks faced by food safety at the national and international level, the activities of active organizations and organizations in this field, the development of food companies in the process from production to marketing will be examined.
Learning Outcomes 1) establishing and undertsanding connection between the agriculture and food sectors and their integration models
2) Increasing knowledge about the world food economy
3) Following global food safety development
4) Discussin activities of national and international food institions and organizations
5) Monitoring global food safety criss, management and strategies
6) Examination management functions of food companies andassociation them with food safety

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Food and Agriculture integration and relationship Lecture

 Homework
2. Week Production, consumption and trade of World food Sector Lecture

 Presentation (Including Preparation Time)
3. Week The struxture of food indsutry in Turkey and its aplication of food safety Case Study

 Project (Including Preparation and presentation Time)
4. Week Cooperation model of Turkish Food Sector Lecture

 Homework
5. Week Global Food and Nitrution policy Lecture

 Homework
6. Week Global Food nad Organization System Lecture

 Presentation (Including Preparation Time)
7. Week Food Institutions in Turkey and World Case Study

 Project (Including Preparation and presentation Time)
8. Week Food Management and Organization Model in Food Indsutry Lecture

 Homework
9. Week The Analysis Internal and Extarnal of Food and Food Safety -1- Lecture

 Presentation (Including Preparation Time)
10. Week The Analysis Internal and Extarnal of Food and Food Safety -2- Lecture

 Report (Including Preparation and presentation Time)
11. Week Administration Function and Organization in Food Industry-1- Case Study

 Project (Including Preparation and presentation Time)
12. Week Administration Function and Organization in Food Industry-2- Lecture

 Project (Including Preparation and presentation Time)
13. Week The Problems of Food Industry and Economic Relations Case Study

 Project (Including Preparation and presentation Time)
14. Week The Problems and Suggestions at Food Safety Lecture

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Albayrak, M., Güneş. E. 2005. Kalite yönetim sistemi ve gıda sanayindeki uygulamaları. Tekgıda-iş, 95, 23-30, İstanbul.
Güneş, E. 1999. A model for vertical cooperation between agriculture and food industry enterprises in Turkey, Contract Farming. Vicus Studia Agraria Rural Space Under Modernization Process. Vol 1, 177-182. Warszawa.
Güneş, E.Türkiye'de sanayileşme stratejisi ve yapısı içinde tarıma dayalı sanayi. Türk-Koop Ekin Dergisi, 10, 22-27, Ankara.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3DK4DK5DK6
PY15000000
PY25030000
PY35004005
PY45000350

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 14 4
Homework 4 2
Presentation (Including Preparation Time) 6 4
Project (Including Preparation and presentation Time) 5 4
Report (Including Preparation and presentation Time) 1 2
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 4 3
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 1 2
Midterm Exam 1 2
Time to prepare for Midterm Exam 7 2
Final Exam 1 2
Time to prepare for Final Exam 14 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload