| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||||||||
| English Title | Food Choice and Acceptance | ||||||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: 4 hours written examination 7-trinsskala, intern censur Eksamensdatoer: 12. april 2013 | ||||||||||||||||||||
| Blokplacering | Block 3 Ugestruktur: B | ||||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||||||
| Kursusindhold | |||||||||||||||||||||
| The course has its focus on the different factors underlying consumers' food behaviours . Centrally in the course are theories on decision making processes in food choice and the factors influencing food acceptance throughout the different stages of life. The relationships 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. | |||||||||||||||||||||
| Undervisningsform | |||||||||||||||||||||
| Lectures, theoretical excercises, practical demonstrations, project work, excursion | |||||||||||||||||||||
| Målbeskrivelse | |||||||||||||||||||||
| The course introduces the determinants of food choice and acceptance throughout life from the perspectives of decision making theory, sensory and human physiology as well as developmental learning and emotional processes. The formation of food preferences, food habits and addictions 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 - Acquire 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 of sensory perception, desires, appetite and food reward/addiction Skills - Have an operational knowledge of the prevailing theories of food choice behaviour - Know how food preferences and habits are formed and are related to sensation, perception, cognition, emotion and physiological processes - Know about the roles of perception and interoception on food acceptance - Know how different scientific disciplines work with problems of food choice behaviour Competences - Collaborate with fellow students in a project - Learn to perform small scale experiments and interpret research data | |||||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||||
| Per Møller, pem@life.ku.dk, Institut for Fødevarevidenskab/Sensorik, Tlf: 353-33399 Helene Hausner, hlh@life.ku.dk, Institut for Fødevarevidenskab/Sensorik, Tlf: 353-33658 | |||||||||||||||||||||
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