n.BA.LM.CoNu.21HS (Consumer and Nutrition) 
Module: Consumer and Nutrition
This information was generated on: 06 May 2024
No.
n.BA.LM.CoNu.21HS
Title
Consumer and Nutrition
Credits
2

Description

Version: 1.0 start 01 August 2021

 

Study Programme Food Technology
Regulations Applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Food Technology degree programme
Module Type  
  Compulsory Module  X Elective Module    Optional Module
Planned Semester 3rd or 5th Semester
Module Coordinator Christine Brombach
Telephone / E-Mail +41 (0)58 934 56 86 / christine.brombach@zhaw.ch
Lecturer(s),
Speaker(s),
Associate(s)
  • Christine Brombach
  • Other lecturers
  • Guest speakers
Entrance Requirements -
Learning Outcomes and Competencies Professional competence:
The students can …
  • describe the connections between individual behaviour and social conditions.
  • classify and describe different methods in a research process.
  • implement different survey methods themselves.
  • assess and interpret results from corresponding studies, research reports and data collection/evaluations and draw solution-oriented conclusions.
Interdisciplinary competence:
The students can …
  • design joint research processes.
  • plan how to adequately align the joint research processes (clarification of tasks/roles, mastering coordination processes, moderation of discussions to find results etc.).
Module Content
  • Consumer needs/expectations
  • Nutritional behaviour and its measurement
  • Nutrition policies (national/international)
  • Trends (consumption, product, nutrition), today's challenges
  • Consumer behaviour (CRM, social media)
  • Nudging
  • Food environment
  • Use of survey methods with different target groups (e.g. children, youths, seniors)
Follow-up Modules Consumer Research, Applied Consumer Studies, Nutrition Insights, Consumer Insights, Nutrition-related Diseases, Physiology & Biochemistry Research, Case Study Consumer & Nutrition
Methods of Instruction 
  • Lecture
  • Group work
  • Exercises
  • Possibly site visits
Digital Resources Moodle
Lesson Structure / Workload  
 Contact Hours 30
 Guided Self-Study 10
 Independent Self-Study 20
 Total Workload 60
Classroom Attendance Attendance is mandatory for practical exercises
Assessment Written assignment (Erfahrungsnote schriftlich, 100%)
Language of Instruction  English
Comments -

 

Course: Consumer and Nutrition
No.
n.BA.LM.CoNu.21HS.V
Title
Consumer and Nutrition

Note

  • No module description is available in the system for the cut-off date of 06 May 2024.