|Semester 1 Credit Value:||10|
|Semester 2 Credit Value:||10|
This module seeks to introduce students to the basic principles of marketing and to apply these principles to the Global Food Industry. This module introduces students to the basic principles of marketing, how these principles can be applied to the global food industry and how through these principles we can better understand the relationship between people and food and as such develop successful food related products and services.
1. What is marketing & how do we market food?
2. Food & Society
3. Researching the Food Consumer
4. The Marketing Mix (Product; Price; Promotion; Place)
5. The Food Marketing Environment
6. Marketing Strategy and Planning
7. International Food Marketing
8. Services Marketing & Food
9. New Food Product Development
10. Social Marketing & Food
|Category||Activity||Number||Length||Student Hours||Academic Staff Contact Hours||Comment|
|Guided Independent Study||Assessment preparation and completion||1||10:00||10:00||0:00||Writing of individual assignment|
|Guided Independent Study||Assessment preparation and completion||1||10:00||10:00||0:00||Writing of group case study (2000 words)|
|Guided Independent Study||Assessment preparation and completion||1||20:00||20:00||0:00||Revision for Semester 2 examination and undertaking of the examination.|
|Scheduled Learning And Teaching Activities||Lecture||20||2:00||40:00||40:00||Scheduled teaching and learning in the form of lectures and discussion.|
|Guided Independent Study||Directed research and reading||1||20:00||20:00||0:00||Individual study time, to read-over the text book. Tutor guidance available on request.|
|Scheduled Learning And Teaching Activities||Practical||2||8:00||16:00||32:00||Industry visits (2 x 1 day trips) as can be arranged.|
|Guided Independent Study||Directed research and reading||1||13:00||13:00||0:00||Guided reading and preparation of case study|
|Guided Independent Study||Directed research and reading||1||22:00||22:00||0:00||Background research and reading on module topics.|
|Guided Independent Study||Reflective learning activity||1||10:00||10:00||0:00||Student's reflection on individual work & team work for the group assignment.|
|Guided Independent Study||Student-led group activity||1||15:00||15:00||0:00||Student-led group study.|
|Guided Independent Study||Independent study||1||24:00||24:00||0:00||Lecture note compilation and further reading.|
Students will be introduced to the key material via formal lectures (LO 1-5). Application of key concepts will be discussed in lectures and through industry visits if possible (SO 6). This will facilitate the development of problem solving, interpersonal, team, oral communication and subject knowledge skills (SO 1-4). Peer review for the group assignment will allow individuals to reflect on their own contribution to the project and overall group interaction.
The format of resits will be determined by the Board of Examiners
|Written Examination||120||2||A||50||To be administered via online multiple choice exam system through blackboard.|
|Essay||1||M||30||Individual assignment on a food/marketing issue - maximum 1500 words.|
|Case study||2||M||20||Group case study assignment and individual and peer reflection - maximum 2000 words.|
This module is assessed through a mixture of: a multiple choice exam, a group case study and an individual assessment. Through the multiple choice exam, student knowledge and understanding of the basic principles of marketing (LO 1; SO 3;4;5) will be assessed. The group case study assignment will require students in small group to apply the basic principles of marketing to a selected food company (L0: 3; 4, SO:1;2;3;4;5;6). The individual assignment will require students to examine a food issue chosen from a preselected list (labelling; obesity; aging populations; food waste; portion size; labelling; production systems; novel technologies; fortification; marketing mix strategies; food marketing research etc.) in detail and consider how it impacts on the ways in which food can and is marketed.
Disclaimer: The University will use all reasonable endeavours to deliver modules in accordance with the descriptions set out in this catalogue. Every effort has been made to ensure the accuracy of the information, however, the University reserves the right to introduce changes to the information given including the addition, withdrawal or restructuring of modules if it considers such action to be necessary.