BES649 - FOOD PREFERENCES and CONSUMER PERCEPTIONS
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| FOOD PREFERENCES and CONSUMER PERCEPTIONS | BES649 | 1st Semester | 2 | 0 | 2 | 6 |
| Prequisites | None | |||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion | |||||
| Instructor (s) | Lecturers in Nutritional Sciences | |||||
| Course objective | To provide an interdisciplinary understanding of food preferences and to examine each of the stages which the consumer goes through in making choices about what food to include in their diet. To examine the role of consumers? attitudes towards quality and marketing, and their views on food preparation and technology. | |||||
| Learning outcomes |
| |||||
| Course Content | This course is designed to give the student a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features; and to examine the role of consumers? attitudes towards quality and marketing, and their views on food preparation and technology | |||||
| References | -Frewer L.J., van Trijp HCM. Understanding consumers of food products. Woodhead Publishing Limited, 2013. -Earle M., Earle R. Case studies in food product development. Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing Limited, 2013. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Key influences on consumer food choice |
| Week 2 | Sensory influences on food choice and food intake |
| Week 3 | The impact of context and environment on consumer food choice |
| Week 4 | Theories of food choice development |
| Week 5 | Perception of risk, benefit and trust associated with consumer food choice |
| Week 6 | Product attributes and consumer food choice |
| Week 7 | Branding and labelling of food products |
| Week 8 | How consumers perceive food quality |
| Week 9 | Consumer attitudes towards convenience foods |
| Week 10 | Consumer attitudes to food innovation and technology |
| Week 11 | Consumers, food and health I |
| Week 12 | Consumers, food and health II |
| Week 13 | Consumer attitude, food policy and practice I |
| Week 14 | Consumer attitude, food policy and practice II |
| Week 15 | Preparation for Final Exam |
| Week 16 | Final exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 0 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 15 | 30 |
| Presentation | 0 | 0 |
| Project | 1 | 20 |
| Seminar | 0 | 0 |
| Midterms | 0 | 0 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 50 |
| Percentage of final exam contributing grade succes | 0 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 3 | 42 |
| Presentation / Seminar Preparation | 0 | 0 | 0 |
| Project | 1 | 20 | 20 |
| Homework assignment | 15 | 3 | 45 |
| Midterms (Study duration) | 0 | 0 | 0 |
| Final Exam (Study duration) | 1 | 30 | 30 |
| Total Workload | 45 | 58 | 165 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Has up-to-date knowledge based on evidence in the field and is knowledgeable about technological tools. | X | ||||
| 2. Interprets, analyzes, and reports data from individual or interdisciplinary scientific studies. | X | ||||
| 3. Conducts scientific research using the technological equipment necessary to generate new knowledge based on the information acquired in the field. | X | ||||
| 4. Conducts synthesis and analysis of acquired information, interprets, reports findings. | X | ||||
| 5. Utilizes appropriate statistical methods for the analysis of scientific research. | X | ||||
| 6. Publishes and presents scientific articles independently or collaboratively on field-related topics. | X | ||||
| 7. Takes responsibility when faced with problems related to the field, sets an example for the community, proposes solutions, and utilizes communication technologies. | X | ||||
| 8. Embraces lifelong learning principles, keeps oneself updated, evaluates and interprets scientific articles with evidence-based practices. | X | ||||
| 9. Engages in national or international teamwork within the field, discusses and shares current scientific developments with individuals or groups outside the field through verbal or written communication when necessary. | X | ||||
| 10. Gathers and interprets scientific information ethically, contributes to, conducts, manages, and evaluates studies that will guide national and international nutrition plans and policies, prioritizing individuals and society. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest