AGBUS202-23B (HAM)

Food and the Consumer

15 Points

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The University of Waikato
Academic Divisions
Division of Management
School of Accounting, Finance and Economics

Staff

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Convenor(s)

Ou Wang

Ou Wang
4134
MSB.2.19
See Moodle
ou.wang@waikato.ac.nz

Lecturer(s)

Ou Wang

Ou Wang
4134
MSB.2.19
See Moodle
ou.wang@waikato.ac.nz

Administrator(s)

: maxine.hayward@waikato.ac.nz

Placement/WIL Coordinator(s)

Tutor(s)

Student Representative(s)

Lab Technician(s)

Librarian(s)

: yilan.chen@waikato.ac.nz

You can contact staff by:

  • Calling +64 7 838 4466 select option 1, then enter the extension.
  • Extensions starting with 4, 5, 9 or 3 can also be direct dialled:
    • For extensions starting with 4: dial +64 7 838 extension.
    • For extensions starting with 5: dial +64 7 858 extension.
    • For extensions starting with 9: dial +64 7 837 extension.
    • For extensions starting with 3: dial +64 7 2620 + the last 3 digits of the extension e.g. 3123 = +64 7 262 0123.
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What this paper is about

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This paper enhances students' comprehension and analytical abilities regarding food marketing, food demand, and food choice and consumer behaviour. The paper is delivered through lectures, discussions, observations, and exercises, offering an opportunity for enhanced understanding.
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How this paper will be taught

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This FLEXI paper is delivered through lectures and workshops (tutorials, presentations, and class exercises). The lectures and workshops take place at the Hamilton campus. Additionally, students have the option to attend the lectures and workshops remotely via Zoom and Remote Computer Labs. The video recordings of each lecture and workshop will be uploaded to Panopto. Please note that if necessary, all lectures and workshops will be moved to Zoom.
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Required Readings

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Learning Outcomes

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Students who successfully complete the course should be able to:

  • Analyse shocks, trends and innovations in food consumption
    Linked to the following assessments:
  • Describe consumers' perceptions, attitudes, motivations and behaviours towards food
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  • Determine appropriate goals and instruments for food consumer research
    Linked to the following assessments:
  • Explain interactions between food consumption and health
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  • Identify and estimate determinants of food demand
    Linked to the following assessments:
  • Identify and estimate determinants of food quality
    Linked to the following assessments:
  • Identify and estimate market segments
    Linked to the following assessments:
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Assessments

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How you will be assessed

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Further information about assessments will be available via Moodle.
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The internal assessment/exam ratio (as stated in the University Calendar) is 100:0. There is no final exam. The final exam makes up 0% of the overall mark.

The internal assessment/exam ratio (as stated in the University Calendar) is 100:0 or 0:0, whichever is more favourable for the student. The final exam makes up either 0% or 0% of the overall mark.

Component DescriptionDue Date TimePercentage of overall markSubmission MethodCompulsory
1. Food label excercise
16 Jul 2023
11:30 PM
6
  • Online: Submit through Moodle
2. Data collection exercise
23 Jul 2023
11:30 PM
6
  • Other: An online survey platform
3. Literature review and conceptual model
20 Aug 2023
11:30 PM
15
  • Online: Submit through Moodle
  • Presentation: In Class
4. Research proposal
24 Sep 2023
11:30 PM
15
  • Online: Submit through Moodle
  • Presentation: In Class
5. Research report
15 Oct 2023
11:30 PM
25
  • Online: Submit through Moodle
  • Presentation: In Class
6. Final online test
26 Oct 2023
3:00 PM
33
  • Other: Via online survey platform
✔
Assessment Total:     100    
Failing to complete a compulsory assessment component of a paper will result in an IC grade
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