Agricultural and food marketing


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE ECO0007 SEMESTER 7th, 9th
COURSE TITLE Agricultural and food marketing
TEACHING ACTIVITIES
If the ECTS Credits are distributed in distinct parts of the course e.g. lectures, labs etc. If the ECTS Credits are awarded to the whole course, then please indicate the teaching hours per week and the corresponding ECTS Credits.
TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and Laboratory Exercises / Practice Exercises 5 5
     
     
Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.    
COURSE TYPE

Background, General Knowledge, Scientific Area, Skill Development

Scientific area, skill development
PREREQUISITES:

 

TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS:
COURSE URL: https://eclass.duth.gr/courses/OPE01222/
  1. LEARNING OUTCOMES
Learning Outcomes
Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.
The aim of the course if to provide students with knowledge of the basic concepts of agro-food marketing. In particular, upon the completion of the course, students should be able to:

(a) Apprehend the principles of marketing and obtain skills that will allow them to succeed in different marketing environments.

(b) Understand the structure of agro-food product markets and marketing channels.

(c) Comprehend new consumption patterns and emerging trends.

(d) Conceptualize the principles of global agro-food marketing environment.

(e)  Analyze strategic planning and marketing process.

 

General Skills
Name the desirable general skills upon successful completion of the module
Search, analysis and synthesis of data and information,

ICT Use

Adaptation to new situations

Decision making

Autonomous work

Teamwork

Working in an international environment

Working in an interdisciplinary environment

Production of new research ideas

Project design and management

Equity and Inclusion

Respect for the natural environment

Sustainability

Demonstration of social, professional and moral responsibility and sensitivity to gender issues

Critical thinking

Promoting free, creative and inductive reasoning

Decision making

Autonomous work

Teamwork

Working in an interdisciplinary environment

Production of new research ideas

Project design and management

Critical thinking

Promoting free, creative and inductive reasoning

 

  1. COURSE CONTENT
·         Introduction to agricultural and food marketing – Analysis of agricultural and food markets.

·         Agricultural production and marketing. Agricultural and food markets and marketing channels.

·         Corporate and division strategic planning – Strategic formulation – Strategic control – Efficiency control – SWOT analysis.

·         Portfolio analysis. Growth strategies. Marketing process.

·         Marketing strategies for ensuring the competitive advantage. Marketing mix development.

·         The global market of agricultural products and foods. Dealing with competition in agricultural and food markets.

·         Global marketing – Developing a strategic marketing plan in the global market. Product characteristics and classification.

·         Brand equity – Brand name decision – Brand strategy decision – Brand repositioning.

·         Differentiation – Differentiation tools.

·         Product positioning – Positioning strategies.

·         Product life cycle marketing strategies. Developing new products.

·         Levels of market segmentation – Segmenting consumers and business markets. Sales promotion – Advertising and advertising programs.

·         Case studies for agro-food products.

 

  1. LEARNING & TEACHING METHODSEVALUATION
TEACHING METHOD
Face to face, Distance learning, etc.
In classroom (face to face)
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
Use of ICT in Teaching, in Laboratory Education, in Communication with students
e-class platform, e-media use, power point presentations
TEACHING ORGANIZATION

The ways and methods of teaching are described in detail.

Lectures, Seminars, Laboratory Exercise, Field Exercise, Bibliographic research & analysis, Tutoring, Internship (Placement), Clinical Exercise, Art Workshop, Interactive learning, Study visits, Study / creation, project, creation, project. Etc.

 

The supervised and unsupervised workload per activity is indicated here, so that total workload per semester complies to ECTS standards.

Activity Workload/semester
Lectures 45
Practice exercises 20
Team or individual projects in the classroom 25
Individual study 35
Course total 125
Student Evaluation

Description of the evaluation process

 

Assessment Language, Assessment Methods, Formative or Concluding, Multiple Choice Test, Short Answer Questions, Essay Development Questions, Problem Solving, Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report, Clinical examination of a patient, Artistic interpretation, Other/Others

 

Please indicate all relevant information about the course assessment and how students are informed 

 

Written exams at the end of the semester

Individual or team projects

Students having ascertained dyslexia problems are examined with oral methods

Students have access to their essay at any time

 

  1. SUGGESTED BIBLIOGRAPHY
·         Norwood B.F., Lusk J.L. Marketing and Prices of Agricultural Products. Editors: Mattas, K., Rezitis A., Tsakiridou E. Broken Hill Publishers Ltd, 2012.

·         Armstrong G., Kotler P. Introduction to Marketing. Epikentro Publications, 2009.

·         Aurier P., Siriex L. Marketing of Agro-food Products. Propobos Publications, 2010.

·         Fahy J., Jobber D.  Marketing Principles. Kritiki Publications, 2014.

·         Pantouvakis A., Siomkos G., Christou E. Marketing, Livani Publications, 2015.

·         Dimitriadis S., Tzortzaki A.M. Marketing: Principles – Strategies – Applications. Rosili Publications, 2010.

 

 

ANNEX OF THE COURSE OUTLINE

Alternative ways of examining a course in emergency situations

Teacher (full name): Elena Raptou
Contact details: elenra@agro.duth.gr
Supervisors: (1) No
Evaluation methods: (2) Written examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.

 

Implementation Instructions: (3) The examinations will be carried out according to the examination program that will be announced by the secretariat of the Department

The examination in the course will be written and carried out using e-class.

First, students will have to join Microsoft Teams or Skype for Business in order to be identified. The link of the Microsoft Teams or Skype for Business meeting will be sent to students via e-class, exclusively to the institutional accounts of those who have registered for the course and have learned the terms of distance teaching. Students will have to log in to the examination room through their institutional account; otherwise they will not be able to participate. Before the start of the exam, students will show their identity card to the camera, so that they can be identified

Then, students will join e-class for their examination. Students will have to answer 20 questions (True or False). Each of the questions is scored with 0.5 credits.