Consumer behaviour, food choice and sustainable food consumption
The 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.
Information from the course leader
There is now a preliminary schedule for the course. Note that this is just preliminary. There are more planned activities for which responses from external guests are awaited. The latest revised schedule will always be available in the timetable link here.
Course literature: There are three course books, whereof one is available online:
1. Solomon et al. (2019) Consumer behaviour: A European perspective. https://www.pearson.com/en-gb/subject-catalog/p/consumer-behaviour-a-european-perspective/P200000005457/9781292245430
2. Thaler & Sunstein (available in different prints) Nudge. https://www.adlibris.com/se/bok/nudge-9780241552100
3. Shepherd & Raats (2006). The psychology of food choice. Wallingford: CABI. Available as e-book through the SLU Library: e.g. https://www.cabidigitallibrary.org/doi/10.1079/9780851990323.0000
Other literature will be made available through the Canvas home page. The schedule (final schedule) includes a detailed list on what to read throughout the course.
Course evaluation
The course evaluation is now closed
FÖ0468-40035 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for FÖ0468
Academic year 2021/2022
Consumer behaviour, food choice and sustainable food consumption (FÖ0468-40077)
2022-03-24 - 2022-06-05
Academic year 2020/2021
Consumer behaviour, food choice and sustainable food consumption (FÖ0468-40139)
2021-03-24 - 2021-06-06
Syllabus and other information
Syllabus
FÖ0468 Consumer behaviour, food choice and sustainable food consumption, 15.0 Credits
Consumer behaviour, food choice and sustainable food consumptionSubjects
Food Science Business Administration Business Administration Food scienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | 0101 |
Advanced study in the main field
Second cycle, has second-cycle course/s as entry requirementsMaster’s level (A1F)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
15 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.Objectives
The 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.
Content
The 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.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
To 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 a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Additional information
The 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.
Responsible department
Department of People and Society