Programme of Study Catalogue

Objectives:

On successful completion of the module, students will be able to:

Demonstrate knowledge and understanding of historical and anthropological perspectives on food.
Demonstrate knowledge and understanding of the influence of religion, culture, migration and globalisation on food preference, nutrition and health.
Provide an overview of the physiological and psychological aspects of food choice.
Understand the nature of processes underlying food preference and avoidance.
Interpret a relationship between emotional state and eating patterns.

Content:

The relationship between socio-economic factors, social values and food consumption. The impact of culture, religion, migration and globalisation on eating patterns and health. Physiological and psychological factors influencing food choices. Sensorial perception of foods/beverages. Food aversions and avoidance. The development of food preferences. Emotional influences on eating behaviour. Consumer behaviour. Psychology of drinking behaviour: mechanisms of thirst; excessive alcohol intake.

Learning and Teaching Information:

Lectures will be supported by workshops and seminars and independent study. These will involve background reading, searching, preparation for the assessed group oral presentation and assignment at the end of the semester.

Lectures
Contact hours: 20
Intended Group size: 30

Workshops/Seminars
Contact hours: 20
Intended Group size: 30

Guided independent study
Hours: 160