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Study Food Science at Otago

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Overview

Understanding food, its components, quality and consumer appeal are the ingredients of Food Science. At the University of Otago, Food Science papers aim to prepare people for creative, challenging, diverse and rewarding food industry careers.

The discipline has three major areas of study: Food Science (for the BSc degree), Consumer Food Science (for the BAppSc degree), and Food Innovation (for the BAppSc degree).

Food Science

Food Science builds upon the basic sciences of Biology, Chemistry and Physics and it interacts with such diverse scientific disciplines as Human Nutrition, Microbiology, Biochemistry, Biotechnology and Process Engineering. All play an important role in the understanding of the foods we produce, manufacture and consume.

Some of the topics addressed by Food Science include: food manufacturing (product development, processing, packaging); what food is made of (food chemistry and analysis); what has been added (vitamins, preservatives, colour, flavour); how stable it is (shelf life, microbiology); safety (food contaminants, food poisoning); and sensory properties (taste, appearance, smell, texture).

In Food Science, there are several specialisation options: Food Chemistry (the study and analysis of food components); Food Product Development (how products are formulated and processed for the market); Food Quality and Safety (microbiologically safe and non toxic foods, that consistently meet customers' satisfaction); and Sensory Science (understanding the sensory basis of food acceptability).

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Contact details

Website: http://www.otago.ac.nz/foodscience

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Qualifications

Papers

See the full list of Food Science (FOSC) papers.

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Programme Requirements

Bachelor of Science (BSc) majoring in Food Science

Level Papers Points
100-level

CELS 191  Cell and Molecular Biology

CHEM 191  The Chemical Basis of Biology and Human Health

STAT 110  Statistical Methods, or STAT 115  Introduction to Biostatistics

Two of
BIOC 192 Foundations of Biochemistry,
CHEM 111 Chemistry: Molecular Architecture,
FOSC 111 Food Principles,
HUBS 191 Human Body Systems 1,
PHSI 191 Biological Physics.

BSNS 103  Marketing and Consumption (recommended)

MART 112  Marketing Management (recommended)

18

18

18

 

36

 

 

18

18
200-level

FOSC 201 Food Chemistry 1

FOSC 202  Food Systems

FOSC 203  Food Process Technology 1

MICR 221 Microbes to Medicine

FOSC 213  Sensory Science (recommended)

Note: Students should check the prerequisites for 300-level papers when selecting 200-level papers

18

18

18

18

18
300-level

FOSC 301  Food Chemistry 2

FOSC 302  Food Process Technology 2

Two of
FOSC 303  Food Quality Management,
FOSC 304  Food Science Project,
FOSC 305  Food Policy and Consumer Issues,
FOSC 306  Advanced Sensory Science,
FOSC 307  Introduction to Food Marketing,
FOSC 311  Food Production Development,
MICR 331  Food Microbiology.

18

18

36
Plus

72 further points; must include 18 points at 200-level or above

Up to 90 points may be taken from outside Science

 72
Total   360

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Bachelor of Science with Honours (BSc(Hons)) in Food Science

Papers

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Postgraduate Diploma in Science (PGDipSci) in Food Science

Papers

  • One of
    FOSC 490  Research Project,
    FOSC 495  Master's Thesis Preparation,
    FOSC 480  Research Project; and

  • Papers total of 120 points from
    FOSC 451  Advanced Food Chemistry,
    FOSC 452  Selected Topics in Food Science/Technology,
    FOSC 453  Selected Topics in Sensory Science,
    FOSC 454  Advanced Food Processing,
    FOSC 455  Research Methodologies,
    FOSC 456  Consumer Research methods,
    FOSC 457  Fermentation Science and Technology,
    FOSC 458  Flavour Science,
    FOSC 460  Cooperative Education Programme.

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Minor Subject Requirements

Food Science as a minor subject for a Bachelor of Arts (BA), Bachelor of Theology (BTheol), Bachelor of Science (BSc), Bachelor of Applied Science (BAppSc) or Bachelor of Commerce (BCom) degree

Level Papers Points
100-level

Two of
CELS 191  Cell and Molecular Biology,
CHEM 191  The Chemical basis of Biology and Human Health,
STAT 110   Statistical Methods, or STAT 115 Introduction to Biostatistics

 36
200-level

Two of
FOSC 201  Food Chemistry 1,
FOSC 202  Food Systems,
FOSC 203  Food Process Technology 1,
FOSC 213  Sensory Science.

36
300-level

One of
FOSC 301  Food Chemistry 2,
FOSC 302  Food Process Technology 2,
FOSC 303  Food Quality Management,
FOSC 305  Food Policy and Consumer Issues,
FOSC 306  Advanced Sensory Science,
FOSC 307  Introduction to Food Marketing.

 18
Total   90

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