COURSE UNIT TITLE

Offered By

Economics

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR EMINE SEDEF AKGÜNGÖR

Offered to

Economics

Course Objective

The course aims to help the learner to become familiar with the nature and organization of agricultural and food markets by applying economic theory to issue related to agricultural and food production

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Johan Swinnen (2018). The Political Economy of Agricultural and Food Policies (Palgrave Studies in Agricultural Economics and Food Policy) 1st ed. 2018 Edition.
Fahri Yavuz (2023). Tarım Politikası Ders Notları. Atatürk Üniversitesi.

Planned Learning Activities and Teaching Methods

1. Lectures
2. Problem sets
3. Class discussions

Assessment Methods

Further Notes About Assessment Methods

Assignment:
The position paper that each student will submit and present at the end of the semester.
Student's participation in the forum (in Sakai)

Assessment Criteria

1. Through midterm exam, the learner will demostrate understanding of basic theoretical tools used by economists in the analysis of agriculturaland food market; The learner will be able to demonstrate knowledge of basic actors and institutions in the agricultural markets; The learner will demonstrate understanding of the role of government and policy in agricultural and food Systems; The learner will be able to identify agricultural policy tools
2. Through assignment, the learner will be able to have an experience with identifying a problem related to agricultural sector and be able to collect information from an expert.

Identification of a problem related to the agricultural sector/food industry: Identify an issue in agriculture and the food industry (30 points)
The problem is not related to the topic/the problem has not been identified Poor (0%)
The problem is minimally related to the topic. Fair (40%)
The problem is moderately related to the topic Good (60%)
The problem is well related to the topic. - Very good (80%)
The problem is directly related to the topic Excellent (100%)

Reaching out to an expert (such as an agricultural producer or a representative from the food industry) to obtain information about the issue and preparing questions: Describe the expert's proficiency regarding the issue and the relevance of the questions asked to the subject (30 points)
The person interviewed and the questions are not related to the topic Poor (0%)
The person interviewed and the questions are minimally related to the topic. Fair (40%)
The person interviewed and the questions are moderately related to the topic. Good (60%)
The person interviewed and the questions are well related to the topic - Very well (80%)
The person interviewed and the questions are highly related to the topic - Excellent (100%)

Preparing the presentation: Prepare a presentation explaining the news you found and its relevance to the subject. (20 points)
Presentation not well prepared - Poor (0%)
Presentation poorly prepared Fair (40%)
The presentation is moderately prepared Good (60%)
The presentation is well prepared. - Very good (80%)
The presentation is very well prepared Excellent (100%)

Presenting without reading: give your presentation without reading from notes or slides (20 points)
The presentation was made entirely by reading from the notes -- Poor (0%)
Presentation was made by reading from notes and slides Fair (40%)
Less than half of the presentation was done by reading. Good (60%)
Less than 20% of the presentation was done by reading. - Very good (80%)
Your presentation was made without reading notes or slides Excellent (100%)

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any type will result in disciplinary action.

Contact Details for the Lecturer(s)

Sedef Akgüngör, Professor
sedef.akgungor@deu.edu.tr

Office Hours

Monday and Friday 11:00-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes