COURSE UNIT TITLE

: ECONOMICS OF AGRICULTURE AND FOOD SYSTEMS

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ECO 4123 ECONOMICS OF AGRICULTURE AND FOOD SYSTEMS ELECTIVE 3 0 0 5

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

1   Describe the role of agriculture in economic system;
2   Identify the major actors and institutions in agricultural and food markets at the National and international level;
3   Apply basic economic theory to agricultural and food markets;
4   Recognize the role of public policies in agriculture;
5   Classify different policy tools used in agriculture;
6   Explain the status of Turkish agricultural policies in the context of EU negotiations;
7   Participate in class discussions with colleagues and teachers

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to the class Power point slides
2 Factors influencing policy choices Swinnen, Chapters 2 and 3 Yavuz, Chapter 1
3 The development paradox Swinnen Chapter 4
4 Instability of low income in agriculture Yavuz Chapters 4 and 5 Swinnen Chapter
5 Instability of low income in agriculture (cont.) Yavuz Chapters 4 and 5 Swinnen Chapter 8
6 Agricultural policies in Türkiye Yavuz Chapter 9
7 Agricultural policy in Türkiye Yavuz Chapter 10
8 Rural Development in Türkiye Yavuz Chapter 11
9 Food Standards Swinnen Chapter 10
10 Presentations
11 Presentations
12 Presentations
13 Review
14 review

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

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MT Midterm
2 PRS Presentation
3 FCG FINAL COURSE GRADE MT * 0.40 + PRS * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

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

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 1 12
Preparation for final exam 1 15 15
Preparation for quiz etc. 5 4 20
Preparing assignments 1 20 20
Preparing presentations 1 10 10
Final 1 2 2
TOTAL WORKLOAD (hours) 115

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14
LO.15454
LO.25455
LO.35
LO.435
LO.535
LO.6345
LO.755