FB2FC: Food Choice

Module code: FB2FC

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: Level 2 (Intermediate)

When you'll be taught: Semester 1

Module convenor: Professor Lisa Methven, email: L.Methven@reading.ac.uk

Module co-convenor: Dr Stephanie Bull, email: stephanie.bull@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

This module will enable you to gain an understanding of the numerous factors that affect food choice in individuals and populations, and how to influence them.

You will consider how to apply your knowledge to understand and interpret current issues in food choice behaviour, for example impacting sustainability and nutrition. We explore socio-demographic factors (such as age, gender, economics influences, education, culture and faith), psychological factors (such as neophobia, social norms, cognitive biases) sensory factors (such as perception of the sensory characteristics of food and hedonic liking) and food ethics.

Considering the sensory factors, this module includes the basics of perception, how to run sensory and consumer methods with appropriate data analysis.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Discuss and debate the extent of impact various factors (socio-economic, sensorial and psychological) have on food choice.
2. Critically evaluate methods to influence food choice behaviour across life course and recommend these can be enabled; for example through interventions in policy, labelling and education.
3. Select and apply and sensory and consumer methods to evaluate aspects of food choice.
4. Use appropriate statistical methods to evaluate sensory and consumer data.

Module content

This module is designed to provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. Students consider how to apply this knowledge to understand and interpret current issues in food choice behaviour, for example impacting sustainability and nutrition. We explore socio-demographic factors (such as age, gender, economics influences, education, culture and faith), psychological factors (such as neophobia, social norms, cognitive biases) sensory factors (such as perception of the sensory characteristics of food and hedonic liking) and food ethics. Students will consider the extent of impact these factors have on food choice behaviour and how this can be modified; such as through policy, advertising, labelling, education, pricing and taxation.

Considering the sensory factors, this module includes the basics of perception, how to run sensory & consumer methods with appropriate data analysis.

Structure

Teaching and learning methods

This module incorporates a blend of lectures, workshops, debates and practical classes.

Study hours

At least 45 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 40% to pass this module.

Summative assessment

Penalties for late submission of summative assessment

The Support Centres will apply the following penalties for work submitted late:

Assessments with numerical marks

• 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 three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/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.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

1. In the first 5 weeks there will be a workshop where students propose and peer-evaluate suggestions for interventions, products or policies to address a food choice issue. This helps prepare students for the presentation and debate in week 7.
2. In the practical classes (after week 8) methods and data will be evaluated in class which helps to prepare for the individual set exercise submitted in the semester 1 assessment weeks.

Reassessment

Additional costs