LLEK10297U The Sociology of Food Consumption
MSc Programme in Gastronomy and Health
Kandidatuddannelsen i Klinisk Ernæring
Focus is on basic sociological
thinking and the sociology of food consumption. Themes covered are:
Food culture and eating habits, meal structures and meal patterns;
food production in the household and its socio-cultural meanings,
the importance of food and meals in everyday life, social and
cultural influences on food preferences, food acceptability and
habits, the role of health concerns in ordinary eating habits, etc.
Focus will also be on social science research designs and methods,
including both quantitative and qualitative methods. A central
element in the course is a project where the students (working in
groups) select and define a topic, formulate problem and prepare a
study design and implement a small data collection for an empirical
study within the field of sociology of food.
The students
gain insight in a) social and cultural aspects of the meaning and
significance of food in people's everyday lives and in b)
standard social science methods used within the sociology of food.
Knowledge: - Show overview of central social and cultural aspects of people’s relationship to food - Express knowledge about the meanings associated withfood and meals - Express knowledge about people's understandings of and practices related to food and health - Describe social and cultural variations in people's relationship to food - Show overview of current social science data collection methods and their use Skills: - Demonstrate understanding for and discuss sociological theory relevant to the nutritional field - Apply sociological data collection methods at a basic level Competences: - Assessing food and nutritional related issues in a social and cultural perspective - Formulate and justify a sociological problem of relevance to the nutritional field - Applying sociological theory in relation to concrete issues - Designing sociological studies in relation to nutritional relevant issues - Assessing methodological designs critically | |
- Category
- Hours
- Exam
- 13
- Lectures
- 28
- Preparation
- 55
- Project work
- 102
- Theory exercises
- 8
- Total
- 206
As an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examinationOral examination---
- Exam registration requirements
- Participation in group work, submission of project report.
- Aid
- Written aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Criteria for exam assesment
Course information
- Language
- English
- Course code
- LLEK10297U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- B
- Course capacity
- 60
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food and Resource Economics
Course responsibles
- Lotte Holm (4-70736c73446d6a7673326f7932686f)
Lecturers
Researchers within Sociology of Food area