Print Syllabus

Syllabus

FÖ0488 Consumer behaviour and sustainable food consumption, 15.0 Credits

Konsumentbeteende och hållbar livsmedelskonsumtion

Subjects

Food Science Business Administration

Education cycle

Master’s level

Modules

Title	Credits	Code
Single module	15.0	0001

Advanced study in the main field

Second cycle, has second-cycle course/s as entry requirements
Master’s level (A1F)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to

- 15 credits at second-cycle level in Business Administration
- 15 credits at second-cycle level in Food Science

The applicant must further have a level of English equivalent to upper secondary school English, called English 6.

Objectives

The purpose with the course is to give deeper insight in consumer behaviour: what influence consumers’ food choice and experiences, how can a more sustainable food consumption be promoted? The course further aims to give insights in both qualitative and quantitive research methodology applied on consumer studies and in market research.

After finished course, the student should be able to

• Describe, explain and apply general theories on consumer behaviour and consumer r food choice
• Relate sustainable food consumption to existing theories and models, and show an ability to develop solutions to sustainable food consumption through, for example, product design, communication or ”nudging”
• Understand, describe and apply diffrent market research toolds and methods of market investigation of both qualitatative and quantitative character
• Show ability to plan and conduct a consumer study througout the whole process (planning, data collection, analysis, presenting results, and evaluating)
• Search and compile knowledge through a scientific method, show a critical approach when evaluating different sources of information, and provide conclusions for research practice and policy

Content

The course gives in-depth knowledge of theoretical approaches within several themes: consumer behacviour, quality experiences, learning, motivation, values, and driving forces in consumers’ choices and behaviours.

The course takes into account sustainability perspectives throughout, inclusing how consumer behaviour and sustainable consunption may influence actors in the value chain for food, and how interactions in this chain may change through, for example, new distribution channels, communication methods, processes for value co-creation and new ways of collaboration between producers and consumers.

The course comprise of lectures, seminars, exercises, workshops, and project work.

Projects comprise of consumer studies of both qualitative and quantitative character, and a literature review.

The course focuses on these general competencies:

• Writing and presentation technique
• Literature data base search
• Knowledge compliation according to systematic method, including analysis and synthesis

The following elements are mandatory:

Presence at compulsory activities (seminars, workshops, presentations, supervision and other occasions of examination)

Passed on examinations in form of presentations and deliveries such as reports, reflections and essays.

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

-Reports and essay
-Presentations
-Reflective texts

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Additional information

The course is given physically at campus, occasionally in special rooms for inter-campus teaching. Some activities may be set on distance, while others require campus presence.

Responsible department

Department of People and Society