Consumer and Nutrition 2024

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.).

• 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)