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.