Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
9102065322002Food EconomicsElective128
Level of Course Unit
Second Cycle
Objectives of the Course
At the end of this course, students will evaluate the factors that effect the demand and supply of food products, price setting of food products, international food markets, food marketing and distribution systems.
Name of Lecturer(s)
Prof. Dr. Nevin Demirbaş
Learning Outcomes
1To analyze the major economic factors determining the demand for food
2To evaluate regional price differences
3To understand the purposes of food marketing and distribution systems and importance of infrastructure, storage and information
4To evaluate changes in food consumption patterns
5To understand the food retailing and distribution and effectiveness of alternative food marketing systems
6To analyze the major economic factors that effect the production and supply of food
7To analyze variations in producer-consumer price ratios
8To analyze the export structure of food products in developing countries
9To evaluate the multinational food firms in sector in terms of food markets
10To evaluate the importance of vertical coordination in the food systems
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The content and characteristics of food products; Production and supply of food products (Analysis of the Major Economic Factors Determining the Production and Supply of Food Products, Over Production Problem in the Developed Countries, Food Supply Problems in the Developing Countries, Food Security Issue); Demand of Food Products (Analysis of the Major Economic Factors Determining the Demand for Food, Changing Food Consumption Patterns, Starvation Problem in the World); Price setting of food products ( Producer-consumer price ratios and variations, Regional price differences); International food markets ( Food products export of developing countries, Globalisation of the processed food markets (Multinational Firms)); Food marketing and distribution systems (Purposes of marketing and distribution systems, Infrastructure, storage and information, Food retailing and distribution, Effectiveness of alternative food marketing systems, Vertical coordination in the food systems, Market orders (production contracts, marketing contracts), Industrialization of food systems)
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Course Description: discussion about scope, importance, rule and necessities
2Definition/scope and specifications of food products
3The analyze of major economic factors that effect the production and supply and over production problem in the developed countries
4Food supply problems in the developing countries and food security issue
5Analysis of the major economic factors determining the demand for food
6Changing food consumption patterns and starvation problem
7Producer-consumer price ratios and variations
8Regional price differences
9MIDTERM EXAM
10The structure of food products export in developing countries
11 Globalisation of the processed food markets
12Purposes of marketing and distribution systems (Infrastructure, storage and information )
13Food retailing and distribution and effectiveness of alternative food marketing systems
14Vertical coordination in the food systems, market orders (production contracts, marketing contracts) and industrialization of food systems
15Presentations of papers and their evaluations
16FINAL EXAM
Recommended or Required Reading
-Ronal D.Knutson,J.B. Penn, Barry L. Flinchbough, Agricultural and Food Policy -Smith,L.D., World Food Marketing System. -Dinler, Z., Microeconomics. -Berkley, H., Economics for agriculture: food, farming and the rural economy. -Schrimper, R. A., Economics of agricultural markets. -Varian, R.H., Intermediate microeconomics. -Padberg, D. I., Agro-Food Marketing. -Erickson, S., Agribusiness Management -Mankiw, G.N., Principles of Microeconomics
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14342
Report Preparation13535
Report Presentation13535
Self Study10440
Individual Study for Mid term Examination11414
Individual Study for Final Examination11414
Reading13339
Performance144
TOTAL WORKLOAD (hours)225
Contribution of Learning Outcomes to Programme Outcomes
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
LO1   55      555
LO2  5 5 5  5 555
LO3    555 5     
LO4  5 5 5 5  555
LO5    555 5     
LO6   55      555
LO7  5 5 5  5 555
LO8  5 5   5  555
LO9    54      55
LO1055      555 5 
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr