Overview
Explores sensory, perceptual, affective, and cognitive factors influencing food-related behaviour and how psychological principles intersect with sensory perception to shape food preferences and choices, and the development of dietary-related issues.
Are you curious about the relationship between what we eat and how we think and feel? This brand new paper FOS C214 (Psychology of Food) delves into the science behind our eating habits, uncovering how psychological factors influence our food choices and the profound impact diet has on our emotions, behaviour, and overall well-being.
Join us as we unravel the mysteries of food psychology and gain insights into the cognitive and sensory experiences that shape our eating behaviours. Together, we will discuss diverse sensory experiences of eating, discover how personality and emotions impact our dietary choices, explore the fascinating parallels between human eating habits and animal foraging behaviour.
Whether you're a student of psychology, nutrition, or simply interested in links between mind and meal, this course is your gateway to understanding the complex interplay between food and psychology.
About this paper
| Paper title | Psychology of Food |
|---|---|
| Subject | Food Science |
| EFTS | 0.1500 |
| Points | 18 points |
| Teaching period | Semester 2 (On campus) |
| Domestic Tuition Fees ( NZD ) | $1,318.20 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- 72 points
- Restriction
- FOSC 213
- Schedule C
- Science
- Contact
- Teaching staff
Dr Karen Lusk
Professor Tamlin Conner
Professor Miranda Mirosa
Dr Jessica McCormack
- Textbooks
Recommended:
- Sensation and Perception, by JM Wolfe, KR Kluender, DM Levi.
- Shepherd, R., & Raats, M. (Eds.). (2006). The psychology of food choice. Cabi.
- Graduate Attributes Emphasised
Global persepective, Interdisciplinary perspective, Lifelong learning, Scholarship, Communication, Critical thinking, Cutural understanding, Ethics, Research, Self-motivation, Teamwork
View more information about Otago's graduate attributes.- Learning Outcomes
Students who successfully complete the paper will:
- Understand the mechanisms involved in sensory perception related to food, including taste, smell, texture and appearance.
- Examine the psychological and external factors influencing food choices and behaviour, including factors contributing to disordered eating
- Understand the cultural and societal influences on food practices and how they shape food preferences and food-related identities.
- Evaluate the affective and cognitive processes involved in food-related decision-making, including emotions, beliefs, and cognitive biases.
Overview
Explores sensory, perceptual, affective, and cognitive factors influencing food-related behaviour and how psychological principles intersect with sensory perception to shape food preferences and choices, and the development of dietary-related issues.
Are you curious about the relationship between what we eat, how we think and how we feel?
This brand-new paper FOSC 214 (Psychology of Food), delves into the science behind our eating habits, uncovering how psychological factors influence our food choices and the profound impact diet has on our emotions, behaviour and overall well-being.
Join us as we unravel the mysteries of food psychology and gain insights into the cognitive and sensory experiences that shape our eating behaviours. Together, we will discuss diverse sensory experiences of eating, discover how personality and emotions impact our dietary choices, explore the fascinating parallels between human eating habits and animal foraging behaviour.
Whether you're a student of psychology, nutrition or simply interested in links between mind and meal, this course is your gateway to understanding the complex interplay between food and psychology.
About this paper
| Paper title | Psychology of Food |
|---|---|
| Subject | Food Science |
| EFTS | 0.1500 |
| Points | 18 points |
| Teaching period | Semester 2 (On campus) |
| Domestic Tuition Fees | Tuition Fees for 2027 have not yet been set |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- 72 points
- Restriction
- FOSC 213
- Schedule C
- Science
- Contact
- Teaching staff
Dr Karen Lusk
Associate Professor Mei Peng
Professor Tamlin Conner
Professor Miranda Mirosa
Dr Jessica McCormack
- Textbooks
Recommended:
- Wolfe, J. M., Kluender, K. R., Levi, D. M., Bartoshuk, L. M., Herz, R. S., Klatzky, R. L., & Merfeld, D. M. (2021). Sensation and Perception. Oxford University Press.
- Shepherd, R., & Raats, M. (Eds.). (2006). The psychology of food choice. Cabi.
- Graduate Attributes Emphasised
Global persepective, Interdisciplinary perspective, Lifelong learning, Scholarship, Communication, Critical thinking, Cutural understanding, Ethics, Research, Self-motivation, Teamwork
View more information about Otago's graduate attributes.- Learning Outcomes
Students who successfully complete this paper will:
- Understand the mechanisms involved in sensory perception related to food, including taste, smell, texture and appearance.
- Examine the psychological and external factors influencing food choices and behaviour, including factors contributing to disordered eating.
- Understand the cultural and societal influences on food practices and how they shape food preferences and food-related identities.
- Evaluate the affective and cognitive processes involved in food-related decision-making, including emotions, beliefs and cognitive biases.