FACULTY OF ENGINEERING
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 | - | |||||
| 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 |
|
|
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 | |
| 2 | Economic Concepts | |
| 3 | Economic Concepts | |
| 4 | Globalization | |
| 5 | Globalization and Institutions | |
| 6 | Economics Systems | |
| 7 | Current Finance Structure in the World | |
| 8 | Current Finance Structure in the World | |
| 9 | Emerging Markets and Core Countries | |
| 10 | Economics of Turkey | |
| 11 | Economics of Turkey | |
| 12 | Business Models | |
| 13 | Business Models | |
| 14 | Project | |
| 15 | Project | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | There is no textbook for this unit. Lecture notes will be provided. |
| 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
NEWS |ALL NEWS
Online 'weight loss' period
The increase in time spent at home to protect against coronavirus and the habit of sedentary life caused a "weight" crisis for
The Aegean is distributing healing
The fear of catching coronavirus, which is transmitted to more than 73 million people worldwide, and the increase in flu cases with
Pandemic changed eating habits
The coronavirus, which negatively affected life in many issues from daily life to work and social interaction, also changed the eating habits
HIGH-SCHOOL STUDENTS EXPERIENCED COLLEGE IN FOOD ENGINEERING LABORATORIES
“SCIENCE DAYS” event was organized by Department of Food Engineering in Izmir University of Economics. This event aimed to teach science in
STUDENTS OF FOOD ENGINEERING DEPARTMENT DEVELOPED 'ATRICHOKE PASTE' FOR FIRST INTERNATIONAL URLA ARTICHOKE FESTIVAL
Most of the attenders enjoyed the 'Artichoke Paste', developed by the students of Food Engineering Department.
MAINTAINING HEALTHY EATING HABITS DURING HOLIDAY SEASON!
As the students got their report cards and started a long summer holiday, the experts pointed out the importance of not to