| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
PROF. DR. SEMRA GÜNAY |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisites and co-requisites |
| Courses Recomended |
there is no recommended optional programme component |
| Recommended Reading List |
• Günay Aktaş, S. (2016) Gıda Coğrafyası, (Editör) T.C. Anadolu Üniversitesi Yayını No: 3274 Açıköğretim Fakültesi Yayını No: 213 Eskişehir• Derek Shanahan (2002) The Geography of Food, Journal for the Study of Food and Society, 6:1, 7-9 DOI: 10.2752/152897902786732716• Grigg, D. (1995). The geography of food consumption: a review. Progress in Human Geography, 19(3), 338–354. https://doi.org/10.1177/030913259501900302 |
| Assessment methods and criteria |
Project preparation |
| Work Placement |
There is no work placement |
| Catalog Content |
Geographical indications: Definition and importance; Geographical indication products and their features in the World and Turkey; Deciding to product that application to be submitted to geographical indication: Needs analysis, SWOT analysis; Determining the geographic territory; Identifying stakeholders; Establishment of Audit Committee; Definition and distinctive characteristics of the product, The production method; Compilation of publications related to the product; Compilation of historical sources; Determining the property or properties of product carried out in the production area; Completing the application report |
Anadolu Info Package 
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