Consumer behaviour and sustainable food consumption
Entry Requirements
- 15 credits at second-cycle level in Business Administration or Bioeconomy management
- 15 credits at second-cycle level in Food Science
The applicant must further have a level of English equivalent to upper secondary school English, called English 6.
Course facts
FÖ0511, Consumer behaviour and sustainable food consumption, 15.0 Hp
Print syllabus
Syllabus
Level
Second cycle (A1F)
Main field of study
Business Administration, Food Science
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.
Course language
English
Entry Requirements
- 15 credits at second-cycle level in Business Administration or Bioeconomy management
- 15 credits at second-cycle level in Food Science
The applicant must further have a level of English equivalent to upper secondary school English, called English 6.
Objectives
The purpose with the course is to give deeper insight in consumer behaviour: what influence consumers’ food choice and experiences, how can a more sustainable food consumption be promoted? The course further aims to give insights in both qualitative and quantitive research methodology applied on consumer studies and in market research.
After finished course, the student should be able to
- Describe, explain and apply general theories on consumer behaviour and consumer r food choice
- Relate sustainable food consumption to existing theories and models, and show an ability to develop solutions to sustainable food consumption through, for example, product design, communication or ”nudging”
- Understand, describe and apply diffrent market research toolds and methods of market investigation of both qualitatative and quantitative character
- Show ability to plan and conduct a consumer study througout the whole process (planning, data collection, analysis, presenting results, and evaluating)
- Search and compile knowledge through a scientific method, show a critical approach when evaluating different sources of information, and provide conclusions for research practice and policy
Content
The course gives in-depth knowledge of theoretical approaches within several themes: consumer behacviour, quality experiences, learning, motivation, values, and driving forces in consumers’ choices and behaviours.
The course takes into account sustainability perspectives throughout, inclusing how consumer behaviour and sustainable consunption may influence actors in the value chain for food, and how interactions in this chain may change through, for example, new distribution channels, communication methods, processes for value co-creation and new ways of collaboration between producers and consumers.
The course comprise of lectures, seminars, exercises, workshops, and project work.
Projects comprise of consumer studies of both qualitative and quantitative character, and a literature review.
The course focuses on these general competencies:
- Writing and presentation technique
- Literature data base search
- Knowledge compliation according to systematic method, including analysis and synthesis
The following elements are mandatory:
Presence at compulsory activities (seminars, workshops, presentations, supervision and other occasions of examination)
Passed on examinations in form of presentations and deliveries such as reports, reflections and essays.
Examination Formats and Requirements for Passing the Course
\-Reports and essay<br> \-Presentations<br> \-Reflective texts
Responsible Department/Equivalent
Department of People and Society
Supplementary information
Included in program
- The Master's Programme Sustainable Food Systems
Module set
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | 0101 |
The Course Replaces
FÖ0488
Other Information
The course is given physically at campus, occasionally in special rooms for inter-campus teaching. Some activities may be set on distance, while others require campus presence.