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.
Teaching and Learning Work Loads
For session 2020/21 the expectation is that the teaching and learning hours stated in this descriptor will form a mix of synchronous and asynchronous student/staff activity, with the majority of this being online. The exact pattern of this activity is likely to vary from the standard face-to-face hours listed below but the overall student effort remains the same. Up-to-date information on the delivery of the module can be found on the relevant module MLS site and on your student timetable.
|Teaching and Learning Method||Hours|
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
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 2020/21 , and may be subject to change for future years.