SHN4812 - Food Choice

Objectives:

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

1 demonstrate knowledge and understanding of factors affecting food choice;
2 understand the food provisioning process;
3 understand the influence of family on food choice;
4 understand the impact of changing technologies of food production, advertising and health claims on consumer behaviour;
5 relate findings of sensory analysis of foods/beverages to physiological aspects of food choice and the development of new food products.

Content:

Influences on food choice: cultural, social, political, economical, psychological
Food industry/retailers; labelling and health claims; advertising influences on consumer behaviour
Food provisioning process: provision, acquisition, preparation and cooking, eating and disposal
Sensory influences on food choice
Development of new food products
Convenience food products
Migration and ethnic foods
Food availability: globalisation vs. seasonal variation
Influence of family on food choice

Learning and Teaching Information:

Lectures: 17 x 2 hours
Workshops to develop practical skills
Group tutorials allocated for assessment support

Lectures
Contact Hours 34
Number of Groups 1 group of 30

Workshops 2 x 2 hours
Contact Hours 4
Number of Groups 2 groups of 15

Group tutorials 2 x 1 hour
Contact Hours 2
Number of Groups 1 group of 30

Assessment: