Consumer behaviour, food choice and sustainable food consumption
FÖ0468 Consumer behaviour, food choice and sustainable food consumption, 15.0 CreditsConsumer behaviour, food choice and sustainable food consumption
SubjectsBusiness Administration Food science
Education cycleSecond cycle
Advanced study in the main fieldSecond cycle, other second-cycle courses as entry requirements(A1F)
Prior knowledge15 credits in Business Administration at second-cycle level. The applicant must further have a level of English equivalent to upper secondary school English, called English 6.
ObjectivesThe aim of the course is to provide students with deeper knowledge of consumer behaviour, consumer food choices and food culture, and experiences of food. The course also aims to provide insights into research methods for use in consumer studies and market research, including both qualitative and quantitative methods for sensory analyses.
On completion of the course, students will be able to:
- Describe, explain and apply theories of consumer behaviour, choices and experienced quality of food.
- Relate sustainable food consumption to existing theories and models, and demonstrate the ability to develop solutions (for example through product design, communication or nudging) for achieving sustainable food consumption.
- Understand, describe and apply different market research tools and research methods of both a qualitative and quantitative nature, as well as methods for sensory analysis.
- Identify and address ethical and legal perspectives on market research and food.
- Demonstrate the ability to plan and conduct all stages of a consumer study (planning, execution, analysis, presentation and evaluation).
- Understand how new consumer behaviours influence the value chain for food and interactions, based on a sustainability perspective.
- Based on learnings from the course, discuss and relate the global sustainability goals and the concepts of the circular economy and the biobased economy.
ContentThe course comprises lectures, seminars, exercises, workshops and project work.
The course covers in-depth theory in different thematic directions (consumer behaviour, quality experiences, learning, motivation, values and drivers in consumer choices and behaviours. A specific theme is consumer studies of both a qualitative and quantitative nature, including methods for sensory analyses.
The course maintains a sustainability perspective throughout, including assessment of how new consumer behaviours and sustainable consumption influence the actors in the value chain for food and how interactions in this chain can be altered, for example through new distribution channels, communication methods, processes for shared value creation and new pathways for encounters between producers and consumers.
Formats and requirements for examinationTo obtain a pass grade, students must:
- Participate in compulsory components of the course (seminars, workshops, presentations, supervisions and examination events)
- Attend and achieve a pass grade in all examinations, in the form of presentations and course assignments such as reports, reflections and essays.
- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Additional informationThe student should have read 30hp at the second-cycle level, namely: "Project management for innovation in sustainable food systems" and "Management perspectives for sustainable food systems".
The course is conducted with the possibility of distance education at SLU’s campus. The course is held by the Department of Work Science, Economics and Environmental Psychology and uses dedicated teaching rooms for campus-wide teaching.