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    Overview

    Factors affecting food marketing in New Zealand and internationally, and their influence on the development of the food industry including product development and marketing research for effective food marketing.

    New Zealand is still critically dependent upon adding value to food products. This paper looks at the business of value added by food marketing. It examines the peculiarities and pitfalls of this ancient and ruthless marketplace. The critical importance of market power structures, category management, the point of sale environment and point of sale communication is thoroughly addressed.

    The paper gives students the chance to work with a real client in producing a design that will increase the performance of their product at the point of sale. Tasks include design, communication plan development, full-sale commercial field trials and set-piece commercial presentations.

    About this paper

    Paper title Food Marketing
    Subject Marketing
    EFTS 0.1667
    Points 20 points
    Teaching period Semester 1 (On campus)
    Domestic Tuition Fees ( NZD ) $1,163.90
    International Tuition Fees Tuition Fees for international students are elsewhere on this website.
    Notes
    Normally available only to postgraduate and/or DipGrad students.
    Contact

    rob.hamlin@otago.ac.nz

    Teaching staff
    Dr Rob Hamlin
    Paper Structure
    This paper covers the following themes:
    • Food Products: Why are they different?
    • The Retail Food Purchase Decision Process
    • The Retail Point of Sale Environment
    • Integrating Point of Sale and Remote Communications
    • Food Branding and Trends in Food Consumption and Marketing
    • Food Service and Restaurants
    • Primary Producers - Co-operatives and Companies
    • Exporting Food
    • Food, Politics and Power
    Teaching Arrangements

    One 2-hour lecture per week
    Venue: Otago Business School (confirm room with department)

    Textbooks
    Textbooks are not required for this paper.
    Course outline
    View the course outline for MART 463
    Graduate Attributes Emphasised
    Global perspective, Lifelong learning, Communication, Critical thinking, Cultural understanding, Ethics, Environmental literacy, Information literacy, Teamwork.
    View more information about Otago's graduate attributes.
    Learning Outcomes

    Upon successful completion of the paper, students will be able to:

    • Discuss the features that make food unique as a world consumer market
    • Explain the food consumer purchase decision and describe how it may be influenced
    • Examine the macro environment of food marketing
    • Develop and present a structured point of sale communication and design process for food products

    Timetable

    Semester 1

    Location
    Dunedin
    Teaching method
    This paper is taught On Campus
    Learning management system
    Blackboard

    Lecture

    Stream Days Times Weeks
    Attend
    L1 Thursday 10:00-11:50 9-14, 16-22

    Overview

    Factors affecting food marketing in New Zealand and internationally, and their influence on the development of the food industry including product development and marketing research for effective food marketing.

    New Zealand is still critically dependent upon adding value to food products. This paper looks at the business of value added by food marketing. It examines the peculiarities and pitfalls of this ancient and ruthless marketplace. The critical importance of market power structures, category management, the point of sale environment and point of sale communication is thoroughly addressed.

    The paper gives students the chance to work with a real client in producing a design that will increase the performance of their product at the point of sale. Tasks include design, communication plan development, full-sale commercial field trials and set-piece commercial presentations.

    About this paper

    Paper title Food Marketing
    Subject Marketing
    EFTS 0.1667
    Points 20 points
    Teaching period Semester 1 (On campus)
    Domestic Tuition Fees Tuition Fees for 2024 have not yet been set
    International Tuition Fees Tuition Fees for international students are elsewhere on this website.
    Notes
    Normally available only to postgraduate and/or DipGrad students.
    Contact

    rob.hamlin@otago.ac.nz

    Teaching staff
    Dr Rob Hamlin
    Paper Structure
    This paper covers the following themes:
    • Food Products: Why are they different?
    • The Retail Food Purchase Decision Process
    • The Retail Point of Sale Environment
    • Integrating Point of Sale and Remote Communications
    • Food Branding and Trends in Food Consumption and Marketing
    • Food Service and Restaurants
    • Primary Producers - Co-operatives and Companies
    • Exporting Food
    • Food, Politics and Power
    Teaching Arrangements

    One 2-hour lecture per week
    Venue: Otago Business School (confirm room with department)

    Textbooks
    Textbooks are not required for this paper.
    Course outline
    View the course outline for MART 463
    Graduate Attributes Emphasised
    Global perspective, Lifelong learning, Communication, Critical thinking, Cultural understanding, Ethics, Environmental literacy, Information literacy, Teamwork.
    View more information about Otago's graduate attributes.
    Learning Outcomes

    Upon successful completion of the paper, students will be able to:

    • Discuss the features that make food unique as a world consumer market
    • Explain the food consumer purchase decision and describe how it may be influenced
    • Examine the macro environment of food marketing
    • Develop and present a structured point of sale communication and design process for food products

    Timetable

    Semester 1

    Location
    Dunedin
    Teaching method
    This paper is taught On Campus
    Learning management system
    Blackboard

    Lecture

    Stream Days Times Weeks
    Attend
    L1 Wednesday 13:00-14:50 9-13, 15-16, 18-22
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