First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP5070069, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2018/19
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination CONSUMER BEHAVIOUR
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction English
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

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

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2015 course timetable

Examination board
Board From To Members of the board
4 Commissione a.a. 2019/20 01/12/2019 30/11/2020 BISIACCHI PATRIZIA (Presidente)
CURIONI ANDREA (Membro Effettivo)
MOLLER PER (Supplente)
3 Commissione a.a. 2018/19 01/12/2018 30/11/2019 BISIACCHI PATRIZIA (Presidente)
CURIONI ANDREA (Membro Effettivo)
2 Commissione a.a. 2017/18 01/12/2017 30/11/2018 BISIACCHI PATRIZIA (Presidente)
CURIONI ANDREA (Membro Effettivo)

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

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

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Working in group

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Kaltura (desktop video shooting, file loading on MyMedia Unipd)

Sustainable Development Goals (SDGs)
Good Health and Well-Being Gender Equality