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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.c
h
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.