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Food Choice: Psychology, Preference and Acceptability - FOOD1777
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Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 4
 
 
CSS Contribution Charge:Band 5 (more info)
 
   
 
Further Information: See Class Timetable
 
  

Description

This course considers factors that influence the choice of foods and eating patterns by consumers, and provides a rational basis for the design, development and marketing of new food products and new processing technologies. It is aimed at students with interest in food and human behaviour, for example, marketing, advertising, food service/ hospitality and psychology, as well as students in food science and technology. Topics covered include: physiology of taste and smell; sensory acceptability of foods in terms of flavour, appearance and texture and its measurement (sensory evaluation); psychological, physiological, cultural, religious, environmental and genetic factors that affect food preference and consumption patterns and behaviour; eating disorders (eg. anorexia, bulimia); diet and consequences for physical and mental activity (eg. sports diets); implications for food product development, process development, marketing, advertising and diet design.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.