LiFT course–The Consumer Perspective on Food

The LiFT course The consumer perspective on food will be held in Örebro, from 8th to 12th April 2024, at the different campuses of Örebro University.
LiFT students who attend this course will receive 3 ECTS credits after completion of the course and required assignments.

Please register below. Deadline: February 29th 2024.

If you need any other information do not hesitate to contact LiFT study director Tatiana Marques at This is an email address

Course Description
Enhancing consumer acceptance and adaptation to specific food items remains an ongoing challenge for both food industry professionals and scientists. Consumer perceptions and attitudes toward food are intricate and influenced by various factors, including sensory inputs, personal considerations, and environmental elements. Age, gender, health, nutrition awareness, education, income, and cultural background directly impact consumer choices. External factors, such as shifts in social demographics, economic prosperity-driven lifestyle changes, globalization in food markets, and modifications in the agrifood systems and supply chain, shape food availability and dietary preferences. Additionally, factors like food accessibility, dining locations, companionship, and physical and sensory characteristics contribute to consumer perceptions and intake. All these factors are moderated through the marketing communication that surrounds the customer before, during, and after they make their choice. Marketing communication may influence consumers' food choices and dietary behaviour but also promote sustainable food systems and ethical principles. This course aims to discuss and analyse the dilemmas connected to consumer perspectives and habits concerning food.

Preliminary Agenda

Day 1 (08/04) - Food and cultural aspects & Health food communication in business
ORU University Hospital Campus (cUSÖ) Afternoon (13.00 -17.30)

13:00-15:00    Diet, migration and epidemiology - Different perspectives on food                           consumption depending on the consumer’s cultural/ethnic background
15:15–17:30   Companies perspective on health communication about food products

Day 2 (09/04) –- Sensory Science (Organized by Prof Åsa Öström, Grythyttan, USO)
ORU Grythyttan campus (around 1h bus trip)

08:30             Bus depart from Örebro to Grythyttan
10:30-12:00  General introduction to the field of Sensory Science
                       The business approach – sensory department at a company
                       – Why – How – When
12:00–13:00 Lunch  
13:00–17:00 Research within sensory science, examples of ongoing projects
18.00             Dinner

Day 3 (10/04) – Food Science Sweden Conference – The Food System in Transition
ORU University Hospital Campus (cUSÖ) (09:00-16:00)

Day 4 (11/04) – Societal demands influencing product development linked to health and sustainability  (Organized by Assoc Prof Carolin Zorell, Department of Political Science, USO)
ORU main campus (Almby)

08:30-10:15     Lecture on political consumerism, i.e., the politics of food and eating
10:15-10:30     Break
10:30-12:15     Lecture on social conventions of eating
12:15-13:15     Lunch
13:15-16:30     Workshop* with small group tasks; this includes 2x15 min. breaks

*The workshop will include hands-on tasks that permit the student to actively engage with the concepts and their implications for food consumption and production. Moreover, it will include a pre-assigned to be discussed with the student’s mentors. à Instructions for the assignment will be sent to the students who registered for the course.

Day 5 (12/04) – Marketing communication
ORU University Hospital Campus (cUSÖ) Morning (09:00 – 12:00)

09:00-12:00     Companies' marketing strategies and responsibilities.


When registering, I consent to Örebro University processing the personal data I have entered in the registration form, for the purpose of administrate the meeting.

More information on how Örebro University processes personal data can be found on the webpage Processing of personal data at Örebro University.