• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS TAR 4218 FOOD POLICY ELECTIVE 2 0 0 3

Offered By

Agricultural Management

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ESIN CANDAN DEMIRKOL

Offered to

Agricultural Management (Evening) Agricultural Management

Course Objective

At the end of course, students will evaluate to targets and practice tolls of food policy, and reletad organizations, aim of food systems with developed and developing countries, and especially Türkiye scale.

Learning Outcomes of the Course Unit

1   Being able to commend practiced food policy in developed and developing countries. 2   Being able to evaluate changes and improvements in food production and consumption policies. 3   Being able to analyse food production and consumption policies in Türkiye. 4   Being able to evaluate important and role of international organisations in food policy. 5   Being able to commend food sovereignty.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Definition of food materials 2 Scope and properties of food materials 3 Aims of food systems 4 Problems of food supply in developing countries 5 Food production, trade, consumption policies in Türkiye 6 Food sovereignty in Türkiye and the World I 7 Food sovereignty in Türkiye and the World II 8 Mid-Term Exam 9 Standards and regulations of food industry 10 Effects on processed food firms of standards and regulations 11 Effects on farmers of standards and regulations 12 Effects on consumer of standards and regulations 13 Practised food sovereignty policies in developed and developing countries 14 International policies in food policy 15 General Evaluation

Recomended or Required Reading

Main books : 1. TÜSIAD, 2008, Türkiye de Tarım ve Gıda: Gelişmeleri Politikalar ve Öneriler, ISBN: 978-9944-405-32-4, Istanbul. 2. Mahmutoğlu, T., 2010, Gıda Endüstrisinde Güvenli Gıda Üretmek, Uğurer Tarım Kitapları, Kayseri. Suplementary books: 1. Simon Maxwell and Rachel Slater, Food Policy Old and New.

Planned Learning Activities and Teaching Methods

1. Lecturing 2. Problem solving and case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FN Final 3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Learning outcomes will be assessed by mid-term and final exams.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

esin.candan@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Preparations before/after weekly lectures 12 1 12 Preparation for midterm exam 1 15 15 Preparation for final exam 1 15 15 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 72

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 LO.1 1 1 1 LO.2 1 1 LO.3 1 1 1 LO.4 1 1 LO.5 1