FBMUCB-Understanding and Influencing Consumer Behaviour

Module Provider: Food and Nutritional Sciences
Number of credits: 5 [2.5 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Prof Lisa Methven
Email: L.Methven@reading.ac.uk

Type of module:

Summary module description:

Delivered using a three stage blended model, this module will provide an understanding of consumer behaviour and the importance of its understanding in the manufacture and retail of food through five to six weeks of distance learning. The distance learning will provide lectures, background information and directed reading in preparation for a campus-based workshop of 3 consecutive, intensive days of seminars, tutorials and practical sessions delivered by academic members of teaching and research staff from the °ÄÃÅÁùºÏ²Ê¿ª½±¼Ç¼ and invited experts in the field from across academia and industry.

Aims:

The module is designed to develop an understanding of what consumer behaviour is and why this is important to food manufacturers and retailers. Students will develop knowledge of the underlying consumer behaviour mechanisms, and learn how to identify a range of important factors which influence consumer decision making and actual purchase behaviour. In addition they will develop an understanding of the marketing implications of consumer sensory, psychological, socio-cultural and buying behaviour processes.

Assessable learning outcomes:

On completion of the module, learners should be able to:

• Understand what consumer behaviour is and why it is important to food manufacturers and retailers.


• Critically evaluate the needs and motivation of consumers when making food choices


• Discuss consumer liking of and attitudes towards food


• Compare the key factors shaping food choices and consumption


• Explain consumer decision making


• Profile customers into useful and actionable market segments


• Understand how policy influences food marketing practices and consumer behaviour

Additional outcomes:

The following transferable skills will be developed in this module:

• Critical evaluation of data from a variety of sources


• Effective communication of scientific information in oral and written format with scientific rigour


• Debating skills

Outline content:

Introductory online material provided via a virtual learning environment (VLE) will describe the key elements and background knowledge for this topic to prepare students for the campus workshop. Areas of particular focus are:

• What is consumer behaviour and why understanding consumer behaviour is important to food businesses? What motivates consumers when making food choices?


• Consumer liking of food including the influence of the sensory experience


• Consumer beliefs, feelings, and attitudes towards food products


• Psychological and socio- cultural influences shaping food choices and consumption


• Extrinsic and intrinsic profiling of consumers


• Consumer decision making


• Food policy issues

Brief description of teaching and learning methods:

The module will be taught using problem based learning supported by lectures (delivered via distance learning and face-to-face), together with presentations by invited speakers from different areas of the food industry and experts in the area of consumer behaviour and food marketing. Students will be expected to do background reading around each of the topics covered by the module prior to the campus workshop. Assessments will be carried out within and following the time spent on campus, supp orted by distance learning.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	10
Seminars	10
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Other	20
Ìý Ìý Preparation for presentations	5
Ìý Ìý Revision and preparation	2
Ìý Ìý Group study tasks	3
Ìý	Ìý	Ìý	Ìý
Total hours by term	50	0	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	50

Summative Assessment Methods:

Method	Percentage
Oral assessment and presentation	60
Set exercise	20
Class test administered by School	20

Summative assessment- Examinations:

N/A

Summative assessment- Coursework and in-class tests:

Blackboard Multiple Choice test – 2 x 10% each

Two multiple choice tests related to the distance learning material via Blackboard to be completed prior to the start of the campus workshop

Data Exercise and presentation – 20%

Introductory exercise on data handling and preparation of a presentation for submission prior to the start of the workshop. The presentation of results will take place during the first day of the workshop

Group Assignment – 60%

Oral presentation delivered during the workshop based on the skills acquired through the distance learning and the workshop

Formative assessment methods:

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy £Penalties for late submission for Postgraduate Flexible programmes£, which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

A mark of 50% overall in all assessed work.

Reassessment arrangements:

Resubmission of failed coursework assignments or equivalent pieces of work.

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 22 September 2022