Module code: PSY7015-B
Apply scientific principles to understanding the mind, brain, behaviour and experience and the complex interactions between these and their relation to food choice and eating behaviour;
Present multiple perspectives and consider the inter-relationship of psychological knowledge in a way that fosters critical evaluation;
Evaluate of the role of empirical evidence in the creation and constraint of theory as well as how theory guides the collection and interpretation of data;
Critically evaluate theory, research findings and recognise the transformative nature of psychology as well as its real life applications in promoting dietary health and food product development.
The psychology of infant feeding (demographic; social; psychological factors);
Inequalities in dietary health;
Introduction to food choice psychology;
Food choice through the lifespan - childhood; adulthood; and, later life;
Sensory perception of food - anatomy and physiology; measurement; and, application;
Sensory perception, expectancy and food choice;
Interactions between food and the brain - anatomy and physiology; food and mood; food and cognition;
Psychology of obesity - anatomy and physiology; adiposity and psychological factors;
Bringing it all together: consumer- led food product development; and,
Promotion of healthy eating - theories of behaviour change (and application to food); digital health;
Principles of effective poster presentation.