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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM407.2B | Traditional Foods and Geographical Indications | Elective | 4 | 7 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | 1. To ensure that students learn the concept of traditional food, follow the importance of these foods in cultures and the path of their traditionalization, and have an idea about some traditional foods,
2. To ensure that they have sufficient professional knowledge about the concept of Geographical Indication, the registration process, its importance and the control mechanism. | | Name of Lecturer(s) | | Doç.Dr. Ayla ARSLANER | | Learning Outcomes | | 1 | Learns the definitions of tradition, traditional feature, traditional feature product, Geographical Indication, geographical indication, name of origin and related concepts, | | 2 | Understands the difference between Geographical Indication and trademark, | | 3 | Gains knowledge of the characteristics of geographical indication, | | 4 | Explain the problems encountered in the modernization of traditional products in terms of food technology | | 5 | Learns how the geographical indication is protected in our country and in Europe, has information about the registration application and acceptance process. | | 6 | Understands the advantages of registration of a traditional and/or local product in terms of food technology, standardization and inspection. | | 7 | Understands the advantages of Geographical Indication in rural development | | 8 | Explain the requirements for CI's to be used as a useful tool in socio-economic development, | | 9 | Comprehends the difference in the inspection mechanisms of Geographical Indication products and trademarks, | | 10 | | | 11 | Prepares a Geographical Indication registration application file for a selected product. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Students;
1. Learn the definitions of traditionality, traditional feature, traditional product, Geographical Indication, indication of origin, designation of origin and related concepts,
2. Understand the difference between Geographical Indication and trademark,
3. Be informed about the characteristics of geographical indication,
4. Explain the problems encountered in the modernization of traditional products in terms of food technology,
5. Learn how geographical indication is protected in our country and Europe, and learn about the registration application and acceptance process.
6. Understand the advantages of registering a traditional and/or local product in terms of food technology, standardization and inspection.
7. Understand the advantages of Geographical Indication in rural development,
8. Explain the requirements for CIs to be used as a useful tool in socio-economic development,
9. Understand the difference in the inspection mechanisms of Geographical Indication products and trademarks,
10. Follow the TPE web page and related documents.
11. Prepare a Geographical Indication registration application file for a product of their choice. | | Weekly Detailed Course Contents | |
| 1 | Tradition, traditional feature, traditional feature product, Geographical Indication, indication of origin, name of origin and related concepts | . | . | | 2 | Differences between Geographical Indication and trademark | | | | 3 | Qualities of geographical indication | | | | 4 | Problems encountered in the modernization of traditional products in terms of food technology | | | | 5 | 5. Learn how geographical indications are protected in our country and in Europe, the registration application and acceptance process. | . | . | | 6 | The importance of registering a traditional and/or local product in terms of food technology, standardization and inspection | . | . | | 7 | Advantages of Geographical Indication in rural development | Midterm | | | 8 | Requirements for CIs to be used as a useful tool for socio-economic development | | | | 9 | Differences in control mechanisms of Geographical Indication products and trademarks | . | . | | 10 | TPE's web page and related documents | . | . | | 11 | Preparation of Geographical Indication registration application file | . | . | | 12 | Preparation of Geographical Indication product inspection report and report | . | . | | 13 | . | Homework Presentation and Discussion | | | 14 | . | Homework Presentation and Discussion | . | | 15 | . | Homework Presentation and Discussion | . | | 16 | Final Exam | . | . |
| | Recommended or Required Reading | | Lecture Notes, Ayla Arslaner
TPTO documents | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 2 | 2 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 15 | 2 | 30 | | Team/Group Work | 14 | 2 | 28 | | Field Trip | 1 | 4 | 4 | | Report Preparation | 5 | 4 | 20 | | Report Presentation | 5 | 2 | 10 | | Individual Study for Mid term Examination | 1 | 10 | 10 | | Individual Study for Final Examination | 1 | 10 | 10 | | Performance | 5 | 2 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 5 | 5 | 5 | 5 | 4 | | LO2 | 5 | 4 | 4 | 5 | 4 | 4 | | LO3 | 4 | 5 | 4 | 4 | 4 | 4 | | LO4 | 4 | 4 | 4 | 4 | 4 | 4 | | LO5 | 4 | 5 | 4 | 4 | 3 | 3 | | LO6 | 4 | 4 | 5 | 4 | 5 | 5 | | LO7 | 5 | 5 | 4 | 5 | 4 | 4 | | LO8 | 5 | 4 | 3 | 5 | 5 | 5 | | LO9 | 4 | 4 | 3 | 4 | 4 | 4 | | LO10 | 4 | 5 | 4 | 4 | 5 | 5 | | LO11 | 4 | 4 | 4 | 5 | 4 | 4 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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