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

Course Introduction and Application Information

Course Code:

UNI147

Course Name:

Brand Management

Semester:

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:

E-Learning

Course Coordinator:

Doç. Dr. DİNÇER ATLI

Course Lecturer(s):

Cem Duran

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of the Brand Management course is to provide students with the ability to create a successful corporate brand, to learn the basic principles, strategies and techniques of brand management, and to make strategic brand management decisions from a marketing perspective.
Course Content:	In this course, basic concepts related to brand management and brand management strategies will be examined.

Learning Outcomes

The students who have succeeded in this course;
1) In this course, brand and brand management are discussed in detail.
2) Within the scope of the course, the brand management process and this factors affecting the process will be discussed and sample articles discussions will be held over it.
3) The course will also include students to prepare an article on a branding topic will be requested.

Course Flow Plan

Week	Subject	Related Preparation
1)	What is a Brand? Benefits, Functions
2)	Historical Development of Brand Concept
3)	Brand Image, Elements and Associations
4)	Brand Types
5)	Development and Management of Brand Strategie
6)	Brand Expansion Strategies
7)	Brand Expansion Strategies
8)	Mid-term Exam
9)	Brand Identity and Positioning
10)	Brand Communication
11)	Brand Equity
12)	Brand Strategies: Positioning, Perception Maps
13)	Regulations Related to Trademark
14)	Intellectual Property Rights
15)	Intellectual Property Rights
16)	Final Exam

Sources

Course Notes / Textbooks:	Nurhan Babür Tosun, Marka Yönetimi, Beta Kitap Nurhan Babür Tosun, Brand Management, Beta Kitap
References:	Konuyla ilgili bilimsel makaleler Scientific articles on the subject

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
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
Midterms	1	% 50
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	28
Midterms	8	43
Final	8	48
Total Workload		119