| Responsible Department | Department of Food Science Department of Human Nutrition 0 % | ||||||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||||||
| Duration | One block | ||||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||||
| Level of Course | MSc | ||||||||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall All aids allowed Description of Examination: 4 hours written examination 7-point scale, internal examiner Dates of Exam: 08 April 2011 | ||||||||||||||||||||
| Block Placement | Block 3 Week Structure: B | ||||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||||
| Restrictions | None | ||||||||||||||||||||
| Course Content | |||||||||||||||||||||
| The course provides an insight into the different factors underlying consumer behaviour towards foods. Especially in focus are theories on decision making processes in food choice and the factors influencing food acceptance throughout the different stages of life. The relation between, choice, consumption of foods and the sensory, psychological and physiological responses in the human body are presented and discussed. Sensory and neurophysiological methods and techniques for measuring specific responses in relation to eating behaviour are introduced theoretically and with practical demonstrations. | |||||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||||
| Lectures, theoretical excercises, practical demonstrations, project work, excursion | |||||||||||||||||||||
| Learning Outcome | |||||||||||||||||||||
| The course introduces the determinants of food choice and acceptance throughout the life span from the pespectives of decision making theories, sensory, developmental learning, emotional and human physiology. The formation of food preferences, food habits and addiction are placed within this framework. 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. Knowledge - Have an overview of the terminology and definitions in the field of food choice and acceptance research - Know the most important factors that play a role in food choice and acceptance - Know and understand the coupling between sensory and physiological effects of food intake - Know the neurological principles and mechanisms in relation to sensory perception, desires, appetite and food reward/addiction Skills - Have an operational knowledge of the prevailing theories on food choice behaviour - Have an integrated view on how food preferences and habits are formed and are related to sensation, perception, cognition, emotion and physiological processes - Understand the physiological processes of GI-tract in relation to eating behaviour including appetite and satiety - Understand the role of perception and interoception on food acceptance - Understand the mechanisms of food habits formation and addition Competences - Collaborate with peer students in a project - Learn to perform small scale experiments and interpretation of research data | |||||||||||||||||||||
| Course Coordinator | |||||||||||||||||||||
| Per Møller, pem@life.ku.dk, Department of Food Science/Sensory Science, Phone: 353-33399 Helene Hausner, hlh@life.ku.dk, Department of Food Science/Sensory Science, Phone: 353-33173 | |||||||||||||||||||||
| Study Board | |||||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||||
| Work Load | |||||||||||||||||||||
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