Food and Consumer (MMPG1300)

Food and Consumer, 5 cr - MMPG1300

Food and Consumer (MMPG1300-3009), 04.12.2023 – 03.03.2024,
5 cr (MPT22SM, ...) — Online learning + -
Language of instruction

English

Timing

04.12.2023 - 03.03.2024

Lecturer(s)

Karoliina Väisänen, Katarzyna Dembska

Planned learning activities, teaching methods and guidance

Online material available in Moodle and webinars, individual assignments and group assignments.

Learning materials and recommended literature

Study material will be appointed in the beginning of the course. The material may consist from the books available via JAMK library and online material.

Working life cooperation

Students will get familiar with factors affecting consumer behavior and will also carry out a qualitative research assignment. They will also gain valuable knowledge on consumer aspects of food labeling and packaging, as well as nudging.

Exam dates and re-exam possibilities

No exams, grading done through assignments.

Internationality

International case studies and perspectives will be featured throughout the course.

Learning assignments and student workload

Total 135 h, including webinar lectures 10h, group work 65 h, independent study 60 h.

Enrollment

01.08.2023 - 24.08.2023
Groups
- MPT22SM
- ZJA24KM
Assessment methods

Avoin amk 3

Vaihto-opiskelijat 15 (not translated)

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Online learning

Share of R&D studies

0.00 cr

Share of virtual studies

5.00 cr

Unit

School of Business
Food and Consumer (MMPG1300-3010), 02.10.2023 – 19.12.2023,
5 cr (MPT22S1, ...) — Face-to-face + -
Language of instruction

English

Timing

02.10.2023 - 19.12.2023

Lecturer(s)

Laura Salo

Planned learning activities, teaching methods and guidance

Contact lectures at Rajakatu campus, individual assignments and group assignments.
Attendance of at least 80 % of lectures is required to pass the course.

Learning materials and recommended literature

Study material will be appointed in the beginning of the course. The material will consist from the books available via JAMK library and online materials available in the Moodle environment.

Working life cooperation

Students will get familiar with factors affecting consumer behavior and will carry out a qualitative research assignment. They will also gain valuable knowledge on consumer aspects of food labeling and packaging, as well as nudging. The concept of Alternative Food Networks will be also tackled.

Campus

Main Campus

Exam dates and re-exam possibilities

No exams, grading done through assignments.

Internationality

International case studies will be featured throughout the course. At least one guest lecturer from abroad will be invited.

Learning assignments and student workload

Lectures 40 h, group work 45 h, independent study 50 h, total 135 h.

Enrollment

01.08.2023 - 24.08.2023
Groups
- MPT22S1
- ZJA23SM
Seats

0 - 40

Assessment methods

Avoin amk 3

Vaihto-opiskelijat 15 (not translated)

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Face-to-face

Share of R&D studies

0.00 cr

Share of virtual studies

0.00 cr

Unit

School of Business

Student can identify and define the main factors affecting consumer behavior and food consumption in different situations.
Student can identify and explain the characteristics of the alternative food networks (AFN) / urban food systems.
Student can indicate the basic principles of consumer communication and marketing, and discuss about these topics.
Student can implement a qualitative consumer study, he/she is able to analyze the results obtained and evaluate the study outcome.

In this course we take the perspective of consumers in relation to the food sector; focusing on the factors affecting consumer behavior in food consumption. We discuss about trends in food consumption both at the national and global scale, food as an experience and lifestyle for consumer and how media/influencers can affect it, and how the food chain is trying to affect on consumer with nudging, for example. We conduct the consumer study as a group work. This project deals with the current topics of food consumption and food system.

Excellent (5) - The student shows exceptional theoretical and conceptual knowledge of subject area in detail. The student demonstrates an advanced ability to apply theory into real-life situations and expresses ideas that have significant value for implementation. The student shows superior communications skills with critical arguing.
Within a team environment student contributes to the content extensively providing new and relevant sources of information and shows supportive leadership capability. The group delivers the project independently under supervision. The aims of the project have been achieved very well and the results are significant. Group communication in oral, written and digital format is fluent, impressive, error free and precise.

Very good (4) - The student shows great theoretical and conceptual knowledge of subject area. Central concepts have been defined very well and the student displays a very good command and understanding of the subject area. The student demonstrates a competent ability to apply theory into real-life situations and the ideas are worth implementing. The student shows superior communications skills. Within a team environment, student contributes to the content providing relevant sources of information and is supportive of others and allows them to participate. The group delivers the project independently under supervision. The aims of the project have been achieved well and the results are of significance. Group communication in oral, written and digital format is fluent, almost error free and precise.

Good (3) - The student shows theoretical and conceptual knowledge of the subject are at a relatively clear level. Central concepts have been defined rather well. The student displays a competent command of the subject area. The student shows adequate but general ability to apply theory into real-life situations. The student can communicate in effective way. Within a team environment, the student contributes to the content adequately and participates actively in group meetings. The group delivers the project rather independently under supervision. The aims of the project have been achieved and the results have some significance. Group communication in oral, written and digital format is comprehensible and the structure is descriptive.

Satisfactory (2) - The student shows theoretical and conceptual knowledge of the subject area at a reasonably clear level. Central concepts have been defined satisfactorily. The student has an obvious overall command and understanding of the subject area but fails to show a convincing ability to apply theory into real life situations. The student has some weaknesses in communication skills. Within a team environment, student contributes to the content and is a dependable member. The group project planning and implementation including scheduling has been student-led. The group requires close guidance concerning basic issues. The aims of the project have been achieved rather well. Group communication in oral, written and digital format contains some weaknesses. The structure is logical.

Sufficient (1) - The student attempts to demonstrate his/her theoretical and conceptual knowledge. Command of the subject area remains unclear. The student fails to show a convincing ability to apply theory into real life situations nor to communicate in an effective manner. The group project planning and implementation including scheduling has been only partly student-led. The group requires extensive supervision concerning many basic issues. The aims of the project have been achieved partially. Group communication in oral, written and digital format contains clear weaknesses and the structure is not organized.

Good (3) - You show theoretical and conceptual knowledge of the subject are at a relatively clear level. Central concepts have been defined rather well. You display a competent command of the subject area. You show adequate but general ability to apply theory into real-life situations. You can communicate in effective way. Within a team environment, the student contributes to the content adequately and participates actively in group meetings. The group delivers the project rather independently under supervision. The aims of the project have been achieved and the results have some significance. Group communication in oral, written and digital format is comprehensible and the structure is descriptive.

Very good (4) - You show great theoretical and conceptual knowledge of subject area. Central concepts have been defined very well and you display a very good command and understanding of the subject area. You also demonstrate a competent ability to apply theory into real-life situations and the ideas are worth implementing. You show superior communications skills. Within a team environment, you contribute to the content providing relevant sources of information and is supportive of others and allows them to participate. The group delivers the project independently under supervision. The aims of the project have been achieved well and the results are of significance. Group communication in oral, written and digital format is fluent, almost error free and precise.

Excellent (5) - You show exceptional theoretical and conceptual knowledge of subject area in detail. You demonstrate an advanced ability to apply theory into real-life situations and expresses ideas that have significant value for implementation. You show superior communications skills with critical arguing.
Within a team environment you contribute to the content extensively providing new and relevant sources of information and shows supportive leadership capability. The group delivers the project independently under supervision. The aims of the project have been achieved very well and the results are significant. Group communication in oral, written and digital format is fluent, impressive, error free and precise.

Food and Consumer, 5 cr - MMPG1300

Upcoming implementations