Information Package / Course Catalogue
| Course Code | : FE407 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : English |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The aim of this course is to introduce basic economic concepts and indicators to food engineers and to provide them with the necessary information for economic analysis and decision making processes.
Basic economic principles and fundamentals of microeconomics and macroeconomics, markets, demand and supply concepts, elasticity, cost analysis, gross national product, inflation, money and money supply.
| 1. | Food engineers have knowledge on basic economic concepts and indicators |
| 2. | Explain the place and importance of economic analysis in engineering design |
| 3. | Learning the concepts of demand, supply and market equilibrium |
| 4. | Learning basic macroeconomic problems |
| 5. | Learning the concepts related to production and production costs |
| 1. | Park, C. S. (2004). Fundamentals of engineering economics. Upper Saddle River, NJ: Pearson/Prentice Hall. |
| 2. | Blank, L. T., & Tarquin, A. J. (2008). Basics of engineering economy. New York: McGraw-Hill Higher-Education. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Attending Lectures | 1 | %10 |
| Project | 1 | %20 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Project | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 6 | 2 | 8 |
| Final Examination | 1 | 8 | 2 | 10 |
| TOTAL WORKLOAD (hours) | 48 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 3 | |||||||||
OÇ-2 | 5 | 4 | 3 | ||||||||
OÇ-3 | 4 | 3 | |||||||||
OÇ-4 | 4 | 3 | |||||||||
OÇ-5 | 3 | 3 | |||||||||