Associate Instructor – Principles of Psychosociology of Food

Employment Type: Part-Time / Associate Faculty

Overview

The instructor will deliver the Psychosociology of Food module to adult learners in a Specialist Diploma programme. The role focuses on exploring how psychological, social, cultural, and environmental factors influence food choices, eating behaviours, and perceptions of health and wellness.

All teaching materials, lesson plans, and assessment guidelines will be provided. The instructor is responsible for effective delivery, facilitating meaningful discussions, and supporting student learning.

Key Responsibilities

• Deliver lectures and interactive sessions using provided materials.
• Explain key concepts such as food behaviour, cultural identity, social norms, and consumer decision-making.
• Explore how psychological factors (habits, emotions, perceptions) influence eating patterns.
• Meet teaching schedules and administrative requirements professionally.
• Connect theory to real-world contexts such as food trends, marketing, and health behaviours.
• Meet teaching schedules and administrative requirements professionally.

• Conduct 3-hour online sessions, typically scheduled weekly (Thursdays).

• Encourage discussion, reflection, and participation.
• Facilitate case studies, group discussions, and applied learning activities.
• Support adult learners from diverse professional and cultural backgrounds.
• Create a safe and inclusive environment for sharing perspectives on food and culture

• Administer assessments according to programme guidelines. Evaluate assignments, quizzes, or presentations.Provide constructive feedback.

Module Content (Indicative Topics)

• Psychological drivers of food choice (habits, emotions, perception, reward)
• Cultural identity and food practices
• Social norms and communal eating behaviours
• Food preferences, taste development, and sensory perception
• Consumer behaviour and decision-making in food selection
• Influence of marketing, media, and food trends
• Comfort foods and emotional eating
• Food, memory, and nostalgia
• Socio-economic factors and accessibility in food choices
• Health beliefs, dietary trends, and behaviour change
• Sustainability, ethics, and conscious food choices
• Psychosociology of eating in modern lifestyles (convenience, urbanisation)
• Applying behavioural insights to promote healthier eating
• TeachingFormat

Schedule: Morning or afternoon sessions, depending on programme timetable.

• Academic background in Psychology, Sociology, Nutrition, Public Health, Behavioural Science, or a related field.
• Strong understanding of food behaviour, consumer psychology, or cultural food practices.
• Ability to relate theoretical concepts to practical, real-world food and wellness contexts.

PreferredQualifications

Teaching experience in higher education or adult learning.

Adult education certification, such as:

• cate in Learning and Performance (ACLP)
• Advanced Certificate in Training and Assessment (ACTA)
• Teaching Materials andIntellectual Property
• All curriculum materials, slides, and assessments are provided by the programme and remain its intellectual property. They may not be reproduced or used outside the programme without written permission.