This curricular unit aims to evaluate: i) the main factors that influence food choice; ii) the main reasons that lead the consumer to use certain food choice criteria.

1. Model of individual food choice

1.1. Complexity of food consumption

1.2. Determinants of individual food choice: main factors

2. Health/well-being

2.1. Impact of diet on people's health: experts' perspective

2.2. Main benefits and barriers associated with the practice of healthy eating: consumers' perspective

3. Sensory perception of food

4. Convenience

4.1. Typology of convenience food solutions

4.2. Drivers of demand for convenience food solutions

4.3. Drawbacks associated with the use of food solutions convenience

5. Economic factors

5.1. Nutritional transitions: main consequences

5.2. Impact of the price/income binomial on food choices

6. Environmental concern

6.1. Sustainable diet concept

6.2. Impacts of food on the environment

• Anderson, H., Blundell, J., Chiva, M. (eds.), Food Selection: From Genes to Culture, Danone Institutes, 2002.
• Cunha, L. M., Moura, A. P., Why consumers eat what they do: an approach to improve nutrition education and promote healthy eating. In D. Doyle (Ed.), Taking responsibility. CCN conference proceedings (pp. 204-213), Forfatterne, 2005.
• Kittler, P.G., Sucher, K. Food and Culture, 4th edition, Thomson, 2004.
• Warde, A., Consumption, Food and Taste, Sage Publications, 1997.

E-learning

Evaluation is conducted on an individual basis and involves a combination of two modes: continuous assessment (60%) and final evaluation (40%). Further information can be found in the Learning Agreement for the curricular unit.