Course Outline

MKG721 Food Marketing

Course Coordinator:Dawn Birch (dbirch@usc.edu.au) School:School of Business and Creative Industries

2020ATMC Semester 3

USC Sydney

USC Melbourne

Blended learning Most of your course is on campus but you may be able to do some components of this course online.

Please go to the USC website for up to date information on the
teaching sessions and campuses where this course is usually offered.

What is this course about?

Description

The marketing of foods is a fascinating and dynamic field of study, with new food trends and issues requiring strategic marketing decisions in order to take advantage of opportunities and deal with challenges in today’s increasingly competitive and global environment. Two key themes underpin this course: the importance of delivering value through effective supply chain design and management, and given people’s food consumption is highly habituated, a focus on driving behavioural change. You will focus on the key marketing tasks for driving change in consumer’s food choices including the need to develop an appealing product, create effective branding and integrated marketing communication strategies and interrupt routine consumption behaviour at the point of sale. 

How will this course be delivered?

Activity Hours Beginning Week Frequency

What level is this course?

700 Level (Specialised)

Demonstrating a specialised body of knowledge and set of skills for professional practice or further learning. Advanced application of knowledge and skills in unfamiliar contexts.

What is the unit value of this course?

12 units

How does this course contribute to my learning?

Course Learning Outcomes On successful completion of this course, you should be able to... Graduate Qualities Completing these tasks successfully will contribute to you becoming...
1 Demonstrate knowledge of contemporary/developing food trends/issues and implications for the food industry Knowledgeable
Creative and critical thinker
Empowered
2 Demonstrate knowledge of food supply chain design and management Knowledgeable
Empowered
3 Demonstrate the ability to apply critical and creative thinking in developing marketing strategy in a food marketing context Creative and critical thinker
4 Demonstrate advanced communication skills in a food marketing context Engaged

Am I eligible to enrol in this course?

Refer to the USC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.

Pre-requisites

Enrolled in any PGRD Program

Co-requisites

Not applicable

Anti-requisites

Not applicable

Specific assumed prior knowledge and skills (where applicable)

Not applicable

How am I going to be assessed?

Grading Scale

Standard Grading (GRD)

High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL).

Details of early feedback on progress

Feedback will be provided for Task 1. Students will be given feedback in class and via the discussion board.

Assessment tasks

Delivery mode Task No. Assessment Product Individual or Group Weighting % What is the duration / length? When should I submit? Where should I submit it?
All 1 Artefact - Creative, and Written Piece Individual 20%
10 slides
Week 4 Online Assignment Submission with plagiarism check
All 2 Examination - not Centrally Scheduled Individual 40%
2 hours
Week 8 Online Assignment Submission with plagiarism check
All 3 Report Individual 40%
2,000 words
Week 12 Online Assignment Submission with plagiarism check
All - Assessment Task 1:Contemporary/developing food marketing trends/issue
Goal:
The purpose of this task is for you to evaluate two contemporary/developing trends/issues in food marketing and discuss challenges and opportunities for the food industry
Product: Artefact - Creative, and Written Piece
Format:
This is an individual assessment Please access the assessment area in Blackboard for more information
Criteria:
No. Learning Outcome assessed
1
identification and analysis of two (2) contemporary/developing food trends/issues
2
evaluation of challenges and opportunities arising for the food industry
3
application of relevant secondary data
4
written communication and layout of a PowerPoint presentation including accurate referencing
5
Assessment criteria are mapped to the course learning outcomes.
1 2 3 4
All - Assessment Task 2:Examination
Goal:
The purpose of this task is for you to demonstrate knowledge of theories, principles and concepts of food supply chain design and management.
Product: Examination - not Centrally Scheduled
Format:
This is an individual assessment.Please access the assessment area in Blackboard for more information.
Criteria:
No. Learning Outcome assessed
1
knowledge of food supply chain design
2
Knowledge of food supply chain management
3
written communication
All - Assessment Task 3:Food marketing strategy
Goal:
The purpose of this task is for you to develop a food marketing strategy for a food product that has been developed or modified to reflect a contemporary or developing trend/issue in food marketing.
Product: Report
Format:
This is an individual assessment.Please access the assessment area in Blackboard for more information.
Criteria:
No. Learning Outcome assessed
1
identification and profiling of one key market segment for the new or modified food product
2
application of knowledge of consumer decision making for the product category
3
development of a marketing strategy for the new or modified food product (positioning, product, branding and price) for one key market segment
4
recommendation of strategies to interrupt routine behaviour at the point of sale
5
application of relevant research
6
written communication and accurate referencing

Directed study hours

A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Directed study hours may vary by location. Student workload is calculated at 12.5 learning hours per one unit.

What resources do I need to undertake this course?

Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.

Prescribed text(s) or course reader

There are no required/recommended resources for this course.

Specific requirements

Not applicable

How are risks managed in this course?

Health and safety risks for this course have been assessed as low. It is your responsibility to review course material, search online, discuss with lecturers and peers and understand the health and safety risks associated with your specific course of study and to familiarise yourself with the University’s general health and safety principles by reviewing the online induction training for students, and following the instructions of the University staff.

What administrative information is relevant to this course?

Assessment: Academic Integrity

Academic integrity is the ethical standard of university participation.  It ensures that students graduate as a result of proving they are competent in their discipline.  This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.

Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person.  You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.

In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin.  This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.

Assessment: Additional Requirements

Eligibility for Supplementary Assessment

Your eligibility for supplementary assessment in a course is dependent of the following conditions applying:

The final mark is in the percentage range 47% to 49.4%
The course is graded using the Standard Grading scale
You have not failed an assessment task in the course due to academic misconduct

Assessment: Submission penalties

Late submission of assessment tasks may be penalised at the following maximum rate: 
- 5% (of the assessment task's identified value) per day for the first two days from the date identified as the due date for the assessment task. 
- 10% (of the assessment task's identified value) for the third day - 20% (of the assessment task's identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. 
- A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome.

SafeUSC

USC is committed to a culture of respect and providing a safe and supportive environment for all members of our community. For immediate assistance on campus contact SafeUSC by phone: 07 5430 1168 or using the SafeZone app. For general enquires contact the SafeUSC team by phone 07 5456 3864 or email safe@usc.edu.au.

The SafeUSC Specialist Service is a Student Wellbeing service that provides free and confidential support to students who may have experienced or observed behaviour that could cause fear, offence or trauma. To contact the service call 07 5430 1226 or email studentwellbeing@usc.edu.au.

Study help

For help with course-specific advice, for example what information to include in your assessment, you should first contact your tutor, then your course coordinator, if needed.

If you require additional assistance, the Learning Advisers are trained professionals who are ready to help you develop a wide range of academic skills. Visit the Learning Advisers web page for more information, or contact Student Central for further assistance: +61 7 5430 2890 or studentcentral@usc.edu.au.

Wellbeing Services

Student Wellbeing provide free and confidential counselling on a wide range of personal, academic, social and psychological matters, to foster positive mental health and wellbeing for your academic success.

To book a confidential appointment go to Student Hub, email studentwellbeing@usc.edu.au or call 07 5430 1226.

AccessAbility Services

Ability Advisers ensure equal access to all aspects of university life. If your studies are affected by a disability, learning disorder mental health issue, injury or illness, or you are a primary carer for someone with a disability or who is considered frail and aged, AccessAbility Services can provide access to appropriate reasonable adjustments and practical advice about the support and facilities available to you throughout the University.

To book a confidential appointment go to Student Hub, email AccessAbility@usc.edu.au or call 07 5430 2890.

Links to relevant University policy and procedures

For more information on Academic Learning & Teaching categories including:

  • Assessment: Courses and Coursework Programs
  • Review of Assessment and Final Grades
  • Supplementary Assessment
  • Administration of Central Examinations
  • Deferred Examinations
  • Student Academic Misconduct
  • Students with a Disability

Visit the USC website: https://www.usc.edu.au/explore/policies-and-procedures#academic-learning-and-teaching

Student Charter

USC is committed to excellence in teaching, research and engagement in an environment that is inclusive, inspiring, safe and respectful. The Student Charter sets out what students can expect from the University, and what in turn is expected of students, to achieve these outcomes.

General Enquiries

  • In person:
    • USC Sunshine Coast - Student Central, Ground Floor, Building C, 90 Sippy Downs Drive, Sippy Downs
    • USC Moreton Bay - Service Centre, Ground Floor, Foundation Building, Gympie Road, Petrie
    • USC SouthBank - Student Central, Building A4 (SW1), 52 Merivale Street, South Brisbane
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  • Tel:+61 7 5430 2890
  • Email:studentcentral@usc.edu.au