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HSN103 - Food: the Environment and Consumers

Unit details

Year2016 unit information
Enrolment modes:Trimester 1: Burwood (Melbourne)
Credit point(s):1
EFTSL value:


Unit chair:

Gie Liem





Incompatible with:

HSN208, HSN713

Contact hours:

1 x 2 hour class per week and 6 x 1.5 hour seminars for the trimester


This unit introduces students to food consumers and the influences on their food purchasing and consumption behaviours. There are two main themes: 1) Situational and psychological influences consumers' food behaviours. Specific topics covered will include: the roles of beliefs and attitudes, needs, wants and personal values, personality and individual differences, role of emotions; the senses, perceptions, habituation, taste preferences, satiety processes, social group and cultural influences. It will also cover nutrition communication and the role of the mass media and advertising; food labels and health claims, consumer confusion. Students will also assess interests and values and the implication of these for career choices and goal setting. 2) Global influences on behaviour. Specific topics covered will include marketing strategies; nature of global food market on behaviour; the supremacy of the supermarkets; responses of markets to consumer and health issues; promotion of functional, convenience and organic foods and the role of governing bodies in the food industry.


Assessment task 1: Essay (2000 words) 50%

Assessment task 2: Examination (2 hours) 50%

Unit Fee Information

All Commonwealth Supported Place (CSP), fee paying undergraduate and pre-2016 commencing students

Unit fee information available soon

2016 commencing International and full fee paying postgraduate domestic students

Your units are priced based on the course you are enrolled in. Please refer to the current year's course entry to estimate the unit cost.

You can calculate the cost of each unit by using the following calculation:

Course fee x unit EFTSL value = unit price

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