LLEK10257U Food Choice and Acceptance

Volume 2013/2014
Education
Compulsory for MSc. students in Food Science and Technology with specialisation in Sensory Science and for MSc. students in Gastronomy and Health.
Content

The course has its focus on the different factors underlying consumers’ food behaviours. Centrally in the course are theories on determinants of food choice, strategies to change behaviour and the theory of decision making processes. Factors influencing food acceptance throughout the different life stages, the relationships between choice, consumption of foods and the sensory, psychological and physiological responses in the human body are presented and discussed. The physiological and psychological drivers of food acceptance and food intake are presented in relation to (neuro)physiological processes in the brain and GI tract. Methods and techniques for measuring specific responses in relation to eating behaviour are introduced theoretically.

Learning Outcome

The course aims at introducing students to the determinants and principles of consumer’s food behaviours.

Knowledge
- Demonstrate overview of the terminology and definitions in the field of food choice and acceptance research
- List the most important factors that play a role in food choice and acceptance
- Explain the coupling between sensory and physiological effects on food intake
- Describe the neurological principles and mechanisms of sensory perception, desires, appetite and food reward/addiction
- Describe how perception and interoception influence food acceptance
- Identify and discuss the prevailing theories of food choice behaviour

Skills
- Analyse and discuss formation of food preferences and habits and how these are related to sensation, perception, cognition, emotion and physiological processes
- Integrate neurological principles and mechanisms of sensory perception, appetite and food addiction
- Design and reflect on solutions to handle scientific as well as everyday life problems in breaking food habits
- Compare and explain how different scientific disciplines work with food choice behaviour

Competences
- Evaluate and critically review scientific work related to changes in food acceptance  
- Design small scale experiments in the food choice domain, interpret and evaluate the resulting data
- Collaborate effectively in joint exercises with fellow students
 

Literature
Compendium.
Lectures, theoretical exercises and project work. Theoretical concepts are introduced in the lectures that will include highlights of research linked to the subject presented. Students will work with problems within these concepts in the theoretical exercises and will learn to apply or reflect on the theories in a practical or theoretical project.
  • Category
  • Hours
  • Colloquia
  • 10
  • Exam
  • 10
  • Lectures
  • 40
  • Preparation
  • 70
  • Project work
  • 46
  • Theory exercises
  • 30
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
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Exam registration requirements
Passed project reports
Aid
Written aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners.
Re-exam
If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
Please see Learning Outcome.