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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Food Marketing
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
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Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS519 - Food Marketing I. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) PROF. DR. SİBEL ÖNÇEL GÜLER
Mode of Delivery face to face
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Food Marketing, Consumption, and Production
Week - 2 Food Marketing
Week - 3 Demographics and Food Marketing
Week - 4 Food Marketing and Consumption Patterns
Week - 5 International Cases
Week - 6 Food Marketing Issues
Week - 7 Food Marketing Issues
Week - 8 Food markets: characteristics
Week - 9 Characteristics of Food Products and Production, Trends in Food and Agricultural Marketing
Week - 10 Price and Competition in Food Markets
Week - 11 Distribution: Wholesaling and Retailing of Food Products,
Week - 12 International Food Markets, Food Market Structure, Food Market Development
Week - 13 Production Costs, Demand, and Competition; Promotional efforts in Food Marketing.
Week - 14 Production Costs, Demand, and Competition; Promotional efforts in Food Marketing

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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