Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI108

Course Name:

Consumer Behavior

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Araş. Gör. AZİZ ARSLAN

Course Lecturer(s):

Dr.Nezahat Yüceışık

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to learn the basic concepts of consumer, consumption culture, consumer behavior and consumer research, to define the learned information, to express it in different ways and to present it with the projects to be carried out.
Course Content:	In the context of the Consumer Behavior course, the concept of consumption, the concept of consumer society, the socio-psychological and economic dynamics of consumer behavior in the consumer society, consumer behavior models, consumer purchasing decision process, perception-persuasion-attitude concepts and the relationship between consumer behaviors are discussed.

Learning Outcomes

The students who have succeeded in this course;
1) Gains information about consumption culture and consumer behavior process.
2) Have the necessary knowledge, skills and competence to define the learned information, to express and report it in different ways.
3) Have theoretical and theoretical knowledge about the concepts of consumption, consumption culture and consumer behavior.
4) Gains knowledge of how the concept of consumer behavior is handled in different disciplines.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to consumer behavior
2)	Basic Approaches in Consumer Behaviors
3)	Consumer Purchase Decision Process
4)	Factors Affecting Consumer Behaviors and Decisions
5)	Marketing and Marketing Phases
6)	Marketing and Consumer Behaviors
7)	Midterm Exam
8)	Consumption Ideology
9)	Consumption Culture
10)	Consumer Behavior Models
11)	Perception, Attitude and Persuasion
12)	Consumer Trends in the Digital World
13)	Project Presentations I
14)	Project Presentations II

Sources

Course Notes / Textbooks:	Filiz Balta Peltekoğlu, Kavram ve Kuramlarıyla Reklam, 2015. Jean Baudrillard, Tüketim Kültürü, Ayrıntı Yayınları, 2002.
References:	Ders notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Have information about food components and additives and use this information in production.
2) Has knowledge about food legislation and professional ethics.
3) Evaluates the knowledge learned in food laboratories at production and quality control points.
4) Can determine the risk factors in food production stages.
5) Can provide hygiene, sanitation conditions in food sector.
6) Have knowledge about occupational safety in food industry.
7) Uses the necessary equipment for food safety and quality control in food laboratories.
8) Uses the necessary equipment for food safety and quality control in food laboratories.
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.
12) Has an awareness of the legal consequences of technological applications and professional ethics.
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Have information about food components and additives and use this information in production.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
13)	Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14)	Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	2	% 30
Midterms	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	0	3		42
Presentations / Seminar	2	12	2		28
Midterms	1	24	2		26
Final	1	24	3		27
Total Workload					123