First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Course unit
CONSUMER BEHAVIOUR
AVP5070069, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course Second cycle degree in
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination CONSUMER BEHAVIOUR
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)

Lecturers
Teacher in charge PATRIZIA BISIACCHI M-PSI/02

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines M-PSI/02 Psychobiology and Physiological Psychology 6.0

Mode of delivery (when and how)
Period First semester
Year 2nd Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Syllabus
Prerequisites: The course can be followed by students with different background.
Target skills and knowledge: The course enables students to acquire knowledge about consumer behavior and the main physiological and psychological aspects about taste, smell and food perception by humans.
Examination methods: The final exam consists of a written test containing 30 questions with multiple choices. The 30 questions cover the entire program
Assessment criteria: The student competence will be evaluated considering the notions and concepts acquired.

The assessment is based on the following activities and relative weight:
50% written examination
50% group assignments
Course unit contents: Consumer behavior considers the many reasons—personal, situational, psychological, and social— why people shop for products, buy and use them, and then dispose of them. In this course the main attention will be devoted to food products and human perception of such products.
The central topic concerns how taste, texture, and odor influence food choice; and how food selection is influenced by physiological and psychological prompts, social stimuli, media, and technology.
Planned learning activities and teaching methods: The course is characterized by a high level of interactivity. Students are stimulated to take active part in class discussion.
During the course students receive some assignments to be developed in small groups. The results of home-works will be presented by the groups and discussed during classes
Additional notes about suggested reading: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php

The course materials will be indicated during the lessons
Textbooks (and optional supplementary readings)