Food behaviour investigated: examining individual and global food choice models.
The aim of this Module is to provide the student with : To provide the student with an understanding of influences on food choice, eating habits and consumption patterns
By the end of this module the student should be able to:
1. Explore historical and current food trends and discuss their influences on food consumption from a global perspective
2. Analyse the role of culture in food choice from a number of countries from developing, emerging and developed nations
3. Critique the complex interactions involved in individual food choices
Physiological versus psychological differences in food choice introduced.
2 Consumer Models
Consumer models of food choice explored, Attitudes versus behaviour, Models of buyer behaviour, Buyer decision process, Adopter categories, Future forecasting
3 Food Choices form a Global Perspective
Measuring and global influences on world consumption trends, Sustainability issues that arise from food production methods and consumption trends, Nutrition transition and dietary food choices, The role of culture and society on food choices explored, Developing, emerging and industrialised countries
4 Food fashion and trends
Perceptions of food, consumer choice, food design, trends and fashions. Influences of the media and marketing, science and technology on food production and consumption.
Statement on Teaching, Learning and Assessment
Interactive lectures will be used to build knowledge and understanding in basic components of nutrition and food choice. Tutorial classes will be used to develop skills in scientific interpretation and writing. A significant component of the tutorials will involve small group work with opportunities to feedback information to the wider class. There is a strong independent learning quota supported by good links and guidance via Blackboard. These teaching and learning strategies focus on developing students skills in accordance with Abertay graduate attributes. Knowledge and application are formally assessed by means of coursework and exam
Teaching and Learning Work Loads
|Supervised Practical Activity||12|
|Unsupervised Practical Activity||24|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2019/10 , and may be subject to change for future years.