Economics and Psychology of Food Consumptions
A.Y. 2024/2025
Learning objectives
The course proposes two groups of objectives developed within the two modules in which it is structured.
Economics of food consumption: knowing the main elements of economic theory for the analysis of the agri-food market, knowing how the agri-food supply chains are articulated, and knowing the policies of public intervention related to the main problems of the food system.
Psychology of food consumption: knowing the individual and symbolic factors that influence consumer actions in order to be able to predict future behavior, learn about scientific and experimental procedures aimed at studying consumer reactions to different stimuli represented by food products.
Economics of food consumption: knowing the main elements of economic theory for the analysis of the agri-food market, knowing how the agri-food supply chains are articulated, and knowing the policies of public intervention related to the main problems of the food system.
Psychology of food consumption: knowing the individual and symbolic factors that influence consumer actions in order to be able to predict future behavior, learn about scientific and experimental procedures aimed at studying consumer reactions to different stimuli represented by food products.
Expected learning outcomes
At the end of the course the student will be able to understand and critically examine the main economic problems of the food market and develop analytical skills regarding the main instruments of public intervention, from information policies to taxation policies.
Furthermore, the student will be able to use both traditional (based on questionnaires) and innovative (eye-tracking, neuropsychophysiological surveys, analysis of the emotional expressions of the face) techniques to identify consumer reactions to food products.
Furthermore, the student will be able to use both traditional (based on questionnaires) and innovative (eye-tracking, neuropsychophysiological surveys, analysis of the emotional expressions of the face) techniques to identify consumer reactions to food products.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Lesson period
Second semester
Prerequisites for admission
No prior knowledge is required
Assessment methods and Criteria
For the module of 'Economic and food policy' the exam consists of a written test that includes both closed-ended and open-ended questions. The part of closed-ended questions aims to evaluate the student's preparation on the main principles of economic theory, while open-ended questions are aimed at ascertaining the knowledge acquired about the characteristics of the sectors that composed the agro-food system and the most important policy tools of the public intervention in the agro-food market. The duration of the test is of 1 hour and the evaluation is expressed in thirtieths.
For the module of 'Psychology of food consumptions' the examination modality consisted in an written exam with multiple-choice and the possibility to take an oral exam to supplement the written exam grade. The evaluation is expressed in thirtieths, and will average (weighed on the different CFU) with the score obtained in the previous module.
In both cases, the test result is communicated to the student through the Ariel platform. There are no differences in the examination between attending and non-attending students. As for students with DSA and with disabilities, they are requested to contact the Professor via email at least 10 days before the exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put the respective University Services in CC: [email protected] (for students with DSA) and [email protected] (for students with disabilities). Registration for both modules must take place through the UNIMIA platform.
For the module of 'Psychology of food consumptions' the examination modality consisted in an written exam with multiple-choice and the possibility to take an oral exam to supplement the written exam grade. The evaluation is expressed in thirtieths, and will average (weighed on the different CFU) with the score obtained in the previous module.
In both cases, the test result is communicated to the student through the Ariel platform. There are no differences in the examination between attending and non-attending students. As for students with DSA and with disabilities, they are requested to contact the Professor via email at least 10 days before the exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put the respective University Services in CC: [email protected] (for students with DSA) and [email protected] (for students with disabilities). Registration for both modules must take place through the UNIMIA platform.
Economia e politica alimentare
Course syllabus
First part - Analysis of the market: Demand and supply analysis
Consumption theory
Market form and differentiation strategy
Market failure
Second part - the agri-food system
economic analysis of food consumptions;
quality attributes of food products;
economic analysis of food system
recent trends in the agriculture, processing, retailing and catering sectors;
internationalisation and trade of food products;
vertical organisation of food supply chains;
economic issues of word hunger;
economic issues of obesity.
Third part - food policies
food policies and public intervention;
economic issues of nutrition labels;
economic analysis of food safety;
EU policy for food safety;
economic analysis of traceability and effects on chain organisation.
Consumption theory
Market form and differentiation strategy
Market failure
Second part - the agri-food system
economic analysis of food consumptions;
quality attributes of food products;
economic analysis of food system
recent trends in the agriculture, processing, retailing and catering sectors;
internationalisation and trade of food products;
vertical organisation of food supply chains;
economic issues of word hunger;
economic issues of obesity.
Third part - food policies
food policies and public intervention;
economic issues of nutrition labels;
economic analysis of food safety;
EU policy for food safety;
economic analysis of traceability and effects on chain organisation.
Teaching methods
The teaching is based on formal lessons (in presence or on-line modality). Teaching attendance is strongly recommended.
Teaching Resources
The slides of the teaching lessons and other references are regularly updated and are available on the Ariel platform.
Psicologia delle scelte alimentari
Course syllabus
Decision-making and eating behavior: the context, communication, and the role of persuasion
- The historical evolution of consumer psychology: behaviorism, the role of cognitivism from the rational consumer perspective, and the questioning of the Olympic rationalizer
- Beliefs, norms, and attitudes: the dichotomy between implicit and explicit in predicting behavior
- The consumers' brain: neuroscience of decision-making
- Persuasion and nudging in food choices
- Combining traditional techniques and Consumer Neuroscience: using neuroscientific techniques for marketing and communication, EEG and fMRI, Eye Tracker and eating behavior, neurophysiological parameters and the role of facial expressions
Psychology of eating behavior: from learning to emotions
- Learning and behavior: from classical conditioning to the neurosciences of learning
- Sensation and perception: physiological and brain correlates, psychophysiological mechanisms and the role of multisensory in creating the taste experience
- Development of taste over the life cycle: psychophysiological changes from childhood to old age
- Disgust and food neophobia: factors influencing the tendency to reject foods
- The impact of emotions and mood on eating behavior: theories of emotions, comfort food, emotions, brain, and the role of the reward system in food consumption
- Psychopathology of eating behavior
- The historical evolution of consumer psychology: behaviorism, the role of cognitivism from the rational consumer perspective, and the questioning of the Olympic rationalizer
- Beliefs, norms, and attitudes: the dichotomy between implicit and explicit in predicting behavior
- The consumers' brain: neuroscience of decision-making
- Persuasion and nudging in food choices
- Combining traditional techniques and Consumer Neuroscience: using neuroscientific techniques for marketing and communication, EEG and fMRI, Eye Tracker and eating behavior, neurophysiological parameters and the role of facial expressions
Psychology of eating behavior: from learning to emotions
- Learning and behavior: from classical conditioning to the neurosciences of learning
- Sensation and perception: physiological and brain correlates, psychophysiological mechanisms and the role of multisensory in creating the taste experience
- Development of taste over the life cycle: psychophysiological changes from childhood to old age
- Disgust and food neophobia: factors influencing the tendency to reject foods
- The impact of emotions and mood on eating behavior: theories of emotions, comfort food, emotions, brain, and the role of the reward system in food consumption
- Psychopathology of eating behavior
Teaching methods
Teaching is delivered in-person. Attendance is strongly recommended.
Teaching Resources
Supporting texts: Bellati M. & Vallarino M. Psicologia del gusto (2019) Carocci Editore
Bellati M. & Fici A. Cos'è il neuromarketing (2024) Carocci Editore
Lecture slides and scientific articles.
On the Ariel platform, everything is regularly updated and available to the student community.
Bellati M. & Fici A. Cos'è il neuromarketing (2024) Carocci Editore
Lecture slides and scientific articles.
On the Ariel platform, everything is regularly updated and available to the student community.
Economia e politica alimentare
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 6
Lessons: 48 hours
Shifts:
Psicologia delle scelte alimentari
M-PSI/01 - GENERAL PSYCHOLOGY - University credits: 5
Lessons: 40 hours