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FOSC301 Food Chemistry, Structure and Function

Physical chemistry of food dispersions, colloid and surface chemistry, food component interactions, food functionality, release of flavour and bioactive compounds, digestion and structure, enzymatic reactions that create structure and flavour.

Food chemistry aims to understand the behaviour of the chemical constituents of food and the factors that influence food functionality and quality. The chemistry of food is an important and complex subject area due to the large number of chemical compounds and the possible reactions that can take place during food production and processing. With this knowledge, food technologists can design food products that are safe to eat, nutritionally beneficial, have acceptable sensory attributes and that will maintain these attributes during storage.

Paper title Food Chemistry, Structure and Function
Paper code FOSC301
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period Second Semester
Domestic Tuition Fees (NZD) $1,018.05
International Tuition Fees (NZD) $4,320.00

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Prerequisite
FOSC 201 and CHEM 191 and (FOSC 202 or FOSC 213)
Schedule C
Science
Contact
graham.eyres@otago.ac.nz
Teaching staff
Convenor: Dr Graham Eyres
Lecturers: Dr Aladin Bekhit, Assoc Prof John Birch and Prof Indrawati Oey
Laboratory activities: Michelle Leus and Michelle Petrie
Paper Structure
Topics covered in the paper include:
  • Physical and chemical properties of food constituents
  • Introduction to physical chemistry
  • Principles of chromatography
  • Rheology and texture
  • Hydrocolloids and emulsions
  • Food enzymology
  • Food structure and functionality
Teaching Arrangements
FOSC 301 will run as a second semester paper. Content will be taught through 25 lectures (31 hours), a tutorial (2 hours) and 3 laboratory activities (2 hours each).

Assessment:
  • Mid-term exam 10%
  • Lab reports 15%
  • Assignment (topic subject to change) 15%
  • Final exam 60%
(Assessment may be subject to change for 2017)
Textbooks
Text books are not required for this paper, but it is recommended that students refer to:

Food Chemistry (4th Edition) by Damodaran, Parkin, and Fennema, available on reserve in the Science Library.

Other texts or literature references on specific topics will be provided in lectures, available online, in the Food Science Library or the University Science Library.
Graduate Attributes Emphasised
Communication, Critical thinking, Information literacy, Research.
View more information about Otago's graduate attributes.
Learning Outcomes
  • To demonstrate an understanding of the physical and chemical properties of food components
  • To gain an appreciation of the complexity of chemical and physical reactions that can take place in food products, the effect of processing conditions and the impact on food quality
  • To be able to survey the scientific literature to find, interpret and communicate specific information

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Timetable

Second Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Tuesday 15:00-15:50 28-34, 36-41
Friday 11:00-11:50 31-34, 36-37
Friday 11:00-12:50 28-30, 38-41

Practical

Stream Days Times Weeks
Attend one stream from
P1 Friday 14:00-15:50 31, 33, 36
P2 Friday 14:00-15:50 32, 34, 37

Physical chemistry of food dispersions, colloid and surface chemistry, food component interactions, food functionality, release of flavour and bioactive compounds, digestion and structure, enzymatic reactions that create structure and flavour.

Food chemistry aims to understand the behaviour of the chemical constituents of food and the factors that influence food functionality and quality. The chemistry of food is an important and complex subject area due to the large number of chemical compounds and the possible reactions that can take place during food production and processing. With this knowledge, food technologists can design food products that are safe to eat, nutritionally beneficial, have acceptable sensory attributes and that will maintain these attributes during storage.

Paper title Food Chemistry, Structure and Function
Paper code FOSC301
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period Second Semester
Domestic Tuition Fees Tuition Fees for 2018 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Prerequisite
FOSC 201 and CHEM 191 and (FOSC 202 or FOSC 213)
Schedule C
Science
Contact
graham.eyres@otago.ac.nz
Teaching staff
Convenor: Dr Graham Eyres
Lecturers: Dr Graham Eyres, Dr Aladin Bekhit, Assoc Prof John Birch and Prof Indrawati Oey
Laboratory activities: Michelle Leus and Michelle Petrie
Paper Structure
Topics covered in the paper include:
  • Physical and chemical properties of food constituents
  • Introduction to physical chemistry
  • Principles of chromatography
  • Rheology and texture
  • Hydrocolloids and emulsions
  • Food enzymology
  • Food structure and functionality
Teaching Arrangements
FOSC 301 will run as a second semester paper. Content will be taught through 25 lectures (31 hours), a tutorial (2 hours) and 3 laboratory activities (2 hours each).

Assessment:
  • Mid-term exam 10%
  • Lab reports 15%
  • Assignment (topic subject to change) 15%
  • Final exam 60%
(Assessment may be subject to change for 2018.)
Textbooks
Text books are not required for this paper, but it is recommended that students refer to:

Food Chemistry (4th Edition) by Damodaran, Parkin, and Fennema, available on reserve in the Science Library.

Other texts or literature references on specific topics will be provided in lectures, available online, in the Food Science Library or the University Science Library.
Graduate Attributes Emphasised
Communication, Critical thinking, Information literacy, Research.
View more information about Otago's graduate attributes.
Learning Outcomes
  • To demonstrate an understanding of the physical and chemical properties of food components
  • To gain an appreciation of the complexity of chemical and physical reactions that can take place in food products, the effect of processing conditions and the impact on food quality
  • To be able to survey the scientific literature to find, interpret and communicate specific information

^ Top of page

Timetable

Second Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Thursday 11:00-11:50 28-34, 36-41
Friday 11:00-12:50 28-30, 38-41
Friday 12:00-12:50 31-34, 36-37

Practical

Stream Days Times Weeks
Attend one stream from
P1 Friday 14:00-15:50 31, 33, 36
P2 Friday 14:00-15:50 32, 34, 37