Information Package / Course Catalogue - Adnan Menderes University

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Food Preferences and Consumer Perceptions

Course Code	: BDY522
Course Type	: Area Elective
Couse Group	: Second Cycle (Master's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 2
Credit	: 3
Lab	: 0
ECTS	: 5

Objectives of the Course

To provide to grasp the factors that affecting the food preference with an understanding interdisciplinary, to examine every stage of the process of selecting foods that is located in the diet of consumers and evaluate attitudes and perceptions of consumers related to marketing strategies and food quality also their views on food preparation and technology.

Course Content

Obtains comprehensive information about the concept of the main factors that affects the food preferences and evaluate attitudes and perceptions of consumers related to marketing strategies and food quality also their views on food preparation and technology.

Name of Lecturer(s)

Prof. Ayşe Demet KARAMAN

Learning Outcomes

1.	Analyzes the main factors (cultural, sociological, economic, physiological, psychological factors and the sensory properties of food) that affecting food preferences of consumers.
2.	Realizes the difference between the variety of consumer preferences and learns how to meet the needs of individuals.
3.	Develops the understanding of consumer behavior that will help to the development of successful products.
4.	Discusses the choice of the consumer for unhealthy foods which methods could be replaced with.
5.	Learns and interprets the factors affecting food selection in children, obese and eating disorders.

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

Week 2 - Theoretical

The main factors that affects food preferences of consumers

Week 3 - Theoretical

The effect of sensory properties in food preferences

Week 4 - Theoretical

The effect of environmental factors in food preferences

Week 5 - Theoretical

The theories that located in the development of food preferences

Week 6 - Theoretical

Risks, interests and perceptions of trust related to food preferences of consumer

Week 7 - Theoretical

Contribution of products and food preference of consumer

Week 8 - Theoretical

Contribution of products and food preference of consumer II (Midterm exam)

Week 9 - Theoretical

Brand and food label

Week 10 - Theoretical

Perception of food quality of consumer

Week 11 - Theoretical

Approaches to traditional food of consumers

Week 12 - Theoretical

Approaches to food innovation and technology of consumers

Week 13 - Theoretical

Consumer, food and health

Week 14 - Theoretical

Approach of consumer, food policies and practices -

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%15
Final Examination	1	%70
Assignment	5	%15

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	1	2	42
Individual Work	1	15	4	19
Midterm Examination	1	20	2	22
Final Examination	1	40	2	42
TOTAL WORKLOAD (hours)				125

Contribution of Learning Outcomes to Programme Outcomes

	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9
OÇ-1	3	4	4	4	5	3	3	3	5
OÇ-2	4	4	3	3	5	4	4	5	5
OÇ-3	3	3	3	3	4	4	4	5	4
OÇ-4	4	4	4	5	5	5	3	3	5
OÇ-5	5	5	5	4	4	4	3	5	4

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