HSN319 - Consumer and Sensory Innovation of Food
| Year: | 2021 unit information |
|---|---|
| Enrolment modes: | Trimester 1: Burwood (Melbourne) |
| Credit point(s): | 1 |
| EFTSL value: | 0.125 |
| Prerequisite: | HSN223 or HSN313 |
| Corequisite: | Nil |
| Incompatible with: | Nil |
| Study commitment | Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. |
| Scheduled learning activities - campus | 1 hour class each week, 1.5 hour seminar in weeks 2, 4, 6, 8, 10 |
Content
Today’s food environment is complex with a large variety of foods for consumers to choose from. Our sense of taste, smell, sound, vision and touch play a key role in consumer choice. These senses are triggered by the product as well as marketing messages. This unit will discuss the interplay between sensory science and marketing, also known as “sensory marketing”. Sensory marketing includes research investigating how sensory perception influences marketing messages and how marketing messages influences sensory perception with the aim to shape consumers’ product quality perception and buying behaviour. Topics include: the influence of scent on consumer behaviour, role of sound on perception of product quality, how taste is manipulated by marketing messages and multi-sensory approached in food design.
Knowledge and skills obtained through this unit are important for students who seek employment in the food industry (e.g. product developers, brand builders, consumer marketing insight manager, and sensory panel leader), nutrition and health related organisations (e.g. Nutrition Australia) and research (e.g. market research agency, sensory and consumer scientist, food scientist and market analyst).
Unit Fee Information
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