FSHN2060
10 units
2000 level
Course handbook
Description
Psychological and environmental (physical and social surroundings) factors influence our food choices, often beyond physiological signals such as hunger and satiety. In this course you will learn about basic marketing and consumer psychology principles, which can help promote new food products and create healthier food environments in the long term. This course includes traditional Aboriginal and Torres Strait Islander ways of learning. Upon completion of this course, students will be able to identify and apply basic consumer behaviour and food marketing concepts.
Availability2021 Course Timetables
Online
- Semester 2 - 2021
Learning outcomes
On successful completion of the course students will be able to:
1. Explain marketing and consumer behaviour principles
2. Describe marketing concepts behind food advertisement
3. Identify ambient influences on consumer behaviour and choice
4. Describe and discuss drivers that influence food choice
5. Design and present a food product package and advertisement based on the learned principles
Content
- Principles of consumer behaviour and marketing applied to food products
- The psychology of eating behaviour including nudging and maladaptive behaviours such as mindless eating
- Principles of food packaging and advertisement including social marketing
- Factors contributing to food waste behaviour
Assessment items
Quiz: Quizzes (Online)
Project: Written Report and Presentation (Written and Oral)
Written Assignment: Written Report
Contact hours
Online
Lecture
Online 2 hour(s) per Week for 12 Weeks
Online Activity
Online 2 hour(s) per Week for 12 Weeks
Self-Directed Learning
Online 1 hour(s) per Week for 12 Weeks
The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.