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Professional competence:
The students can …
- describe
the charctersistics of food systems
- describe and understand connections between individual behaviour and social conditions.
- classify
and describe different methods in a nutritional research process.
- 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.).
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- Consumer
needs/expectations
- Nutritional behaviour and
its measurement
- Nutrition policies
(national/international)
- Trends
(consumption, product, nutrition), today's challenges
- Consumer
behaviour (CRM, social media)
- sensory methdos
- Food environment
- Use of survey methods with different target
groups (e.g. children, youths, seniors)
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