The aim of this course is to analyze the economic structure, production, and marketing processes of businesses operating in the dairy and dairy products sector using a scientific approach. Students will gain in-depth knowledge of economic concepts specific to the dairy sector, market structures, production costs, pricing mechanisms, supply and demand balances, and marketing strategies. Additionally, the course aims to develop students' critical thinking and analytical evaluation skills regarding the dairy product supply chain, cooperatives, sustainability, national and international trade dynamics, and consumer behavior. Within this scope, students will be equipped to contribute to effective decision-making processes in the dairy products sector by conducting economic analyses, evaluating current issues, and developing innovative marketing strategies.

This course provides a comprehensive overview of the basic economic concepts, production structures, and marketing strategies related to the dairy industry. The first part of the course introduces the dairy economy, examining the sectoral structure, production systems, and cost analysis. This is followed by a detailed look at supply and demand balance, price formation, and market structures. Organization models specific to the sector, such as cooperatives, organized production, and supply chain management, are evaluated. In the middle of the course, marketing mix, brand strategies, consumer behavior, and the effects of digitalization are discussed, while current issues such as sustainability, environmental impacts, and carbon footprint are analyzed. International trade dynamics are presented in comparison with dairy markets in Turkey and around the world; support policies, regulations, and a SWOT analysis of the sector are conducted. In the final section of the course, students develop solutions to industry challenges through case studies and field examples, and apply what they have learned in practice.