| Responsible Department | Department of Food Science | ||||||||||||||||||||
| 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: 12 April 2013 | ||||||||||||||||||||
| Block Placement | Block 3 Week Structure: B | ||||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||||
| Restrictions | None | ||||||||||||||||||||
| Course Content | |||||||||||||||||||||
| 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. | |||||||||||||||||||||
| 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 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 | |||||||||||||||||||||
| 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: 353-33658 | |||||||||||||||||||||
| Study Board | |||||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||||
| Work Load | |||||||||||||||||||||
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