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Department of Food Engineering
GEEC 204 | Course Introduction and Application Information
| Course Name |
Modern World Economy
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEEC 204
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The objective of this course is to offer a basic analytical approach to the students, who do not necessarily have a prior theoretical background in this area, so that they can understand and follow the economic developments both in the World and Turkey. In that context, students will learn the essential economic concepts and be able to see how and where these concepts are utilized. Meanwhile, the students will be exposed to the economic approaches centered on those concepts and find out how these approaches deal with the current economic issues and globalization process. Another objective of this course is to understand the main strategies developed by the decision makers and policy makers at various levels facing global economic problem |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | |
| Related Sustainable Development Goals |
|
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction and Essential Economic Concepts | Introduction and Basic Economic Concepts Investopedia. (2001). Economics Basics. Investopedia. https://www.investopedia.com/articles/01/082201.as |
| 2 | Economic Concepts | Economic Concepts OpenStax. (2023). Principles of Economics, 3e: Introduction (Chapter 1). OpenStax. https://openstax.org/books/principles-economics-3e/pages/1-introduction |
| 3 | Economic Concepts | Economic Concepts World Economic Forum. (2021). What is GDP and why does it matter? World Economic Forum. https://www.weforum.org/agenda/2021/09/what-is-gdp-and-why-it-matters |
| 4 | Globalization | Jakubik, A., & Van Heuvelen, E. (2024). Back to Basics: Globalization Today. International Monetary Fund. https://www.imf.org/en/Publications/fandd/issues/2024/06/B2B-Globalization-Today-Adam-Jakubik-and-Elizabeth-Van-Heuvelen |
| 5 | Globalization and Institutions | Brookings Institution. (2022). How global institutions shape the world economy. Brookings. https://www.brookings.edu/articles/how-international-institutions-shape-global-economy |
| 6 | Economics Systems | Acemoglu, D., & Johnson, S. (2021). Capitalism, Socialism, and Democracy in the 21st Century. Project Syndicate. https://www.project-syndicate.org/commentary/capitalism-socialism-and-democracy-in-the-21st-century-by-daron-acemoglu-and-simon-johnson-2021-06 |
| 7 | Current Finance Structure in the World | World Economic Forum. (2025). 5 transformational trends shaping global finance. World Economic Forum. https://www.weforum.org/stories/2025/01/5-transformational-trends-shaping-global-finance |
| 8 | Emerging Markets and Core Countries | Emerging Markets: Growth, Opportunities, Challenges. Investopedia. https://www.investopedia.com/terms/e/emergingmarketeconomy.asp |
| 9 | Midterm Exam week | Due to midterm week, there will be no class in the 9th week. |
| 10 | Economics of Turkey | Öniş, Z. (2021). Turkey and the Global Economy: Navigating New Realities. Carnegie Europe. https://carnegieeurope.eu/2021/03/23/turkey-and-global-economy-navigating-new-realities-pub-84115 |
| 11 | Economics of Turkey | OECD. (2021). Turkey’s Role in Global Value Chains. OECD. https://www.oecd.org/industry/ind/global-value-chains.htm |
| 12 | Business Models | Harvard Business Review. (2019). How globalization is changing business models. Harvard Business Review. https://hbr.org/2019/05/how-globalization-is-changing-business |
| 13 | Business Models | World Bank. (2022). Business Models in the New Global Economy. World Bank Blogs. https://blogs.worldbank.org/psd/business-models-new-global-economy |
| 14 | Project | |
| 15 | Project | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury |
1
|
25
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
55
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
45
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
16
|
2
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
30
|
30
|
| Presentation / Jury |
1
|
25
|
25
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
45
|
45
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, |
-
|
-
|
-
|
-
|
-
|
|
| 2 | Being able to identify and solve problem areas related to Food Engineering, |
-
|
-
|
-
|
-
|
-
|
|
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
Having professional and ethical awareness, |
-
|
-
|
-
|
-
|
-
|
|
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
-
|
-
|
-
|
-
|
-
|
|
| 11 |
Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
-
|
-
|
-
|
-
|
-
|
|
| 12 |
Being able to speak a second foreign language at intermediate level. |
-
|
-
|
-
|
-
|
-
|
|
| 13 |
Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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