Information Package / Course Catalogue
Food Selection and Consumer Behaviors in Milk and Dairy Products
Course Code: ZST517
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

To ensure the comprehensive understanding of factors influencing food and dairy product preferences and to examine every stage of the process of consumers choosing foods in their meals through an interdisciplinary approach. Additionally, to assess consumers' attitudes and perceptions regarding food quality and marketing strategies, as well as their opinions on food preparation and technology.

Course Content

This course provides students with comprehensive knowledge of the concepts influencing food and dairy product preferences. It evaluates consumers' attitudes and perceptions related to food quality and marketing strategies, as well as their opinions on food preparation and technology

Name of Lecturer(s)
Prof. Ayşe Demet KARAMAN
Learning Outcomes
1.Analyze the fundamental factors (cultural, sociological, economic, physiological, psychological factors, and sensory characteristics of food) influencing consumers' food preferences
2.Recognize the diversity among consumer preferences and learn how to meet individuals' needs.
3.Develop an understanding of consumer behavior that contributes to the development of successful products.
4.Discuss methods for changing consumer preferences for unhealthy foods.
5.Understands and discusses scientific articles related to the subject.
Recommended or Required Reading
1.Frewer L.J., van Trijp HCM. Understanding consumers of food products. Woodhead Publishing Limited, 2013.
2.Earle M., Earle R. Case studies in food product development. Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing Limited, 2013.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction, basic definitions
Week 2 - Theoretical
Fundamental factors influencing consumers' food choices
Week 3 - Theoretical
Fundamental factors influencing consumers' milk and dairy product choices
Week 4 - Theoretical
The impact of sensory characteristics on food preferences
Week 5 - Theoretical
The impact of environmental factors on food preferences
Week 6 - Theoretical
Consumer perceptions of risks, benefits, and safety related to food choices
Week 7 - Theoretical
Product additives and consumer preferences for dairy products
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Brand and food labeling
Week 10 - Theoretical
Consumer perception of the quality of milk and dairy products
Week 11 - Theoretical
Consumers' approaches to traditional dairy products
Week 12 - Theoretical
Consumers' approaches to innovation and technology in dairy products
Week 13 - Theoretical
Consumer, dairy products, and health
Week 14 - Theoretical
Consumer, dairy products, health literacy
Week 15 - Theoretical
Assignment presentations
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory154290
Assignment84248
Individual Work103250
Midterm Examination1224
Final Examination1224
TOTAL WORKLOAD (hours)196
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
4
5
OÇ-2
4
5
OÇ-3
4
5
OÇ-4
4
4
OÇ-5
5
5
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026