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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 two major areas of study: Food Science (for the BSc degree) and Consumer Food Science (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).

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Contact details

Website 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, or CHEM 111  Chemistry: Molecular Architecture

FOSC 111  Food Principles

FOSC 112  Introduction to Food Marketing

STAT 110  Statistical Methods, or STAT 115  Introduction to Biostatistics

18

18

18

18

18

200-level

FOSC 201  Food Systems 1

FOSC 202  Food Systems 2

FOSC 213  Sensory Science

MICR 221  Microbes to Medicine

18

18

18

18

300-level

FOSC 301  Food Chemistry, Structure and Function

FOSC 302  Food Preservation and Processing

FOSC 311  Food Product Development

18

18

36

Plus

126 further points (MICR 331 Food Microbiology recommended); must include 36 points at 200-level or above.

Up to 90 points may be taken from outside Science

126

Total   360

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

Papers
  • FOSC 490  Dissertation

  • Three of:
    • FOSC 401  Topics in Advanced Food Science 1
    • FOSC 402  Topics in Advanced Food Science 2
    • FOSC 403  Topics in Advanced Food Science 3
    • FOSC 404  Topics in Advanced Food Science 4
    • FOSC 405  Topics in Advanced Food Science 5

    Note: With approval from the Head of the Department of Food Science, FOSC 460 or one 400-level paper from another relevant subject may be substituted for one elective 400-level FOSC paper.

    Prerequisites:
    FOSC 301 Food Chemistry, Structure and Function
    FOSC 302 Food Preservation and Processing
    FOSC 311 Food Product Development
    One of FOSC 306 Advanced Sensory Science, or MICR 331 Food Microbiology

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Postgraduate Diploma in Science (PGDipSci) in Food Science

Papers
  • One of:

  • Papers to make a total of 120 points from:

    • FOSC 401  Topics in Advanced Food Science 1
    • FOSC 402  Topics in Advanced Food Science 2
    • FOSC 403  Topics in Advanced Food Science 3
    • FOSC 404  Topics in Advanced Food Science 4
    • FOSC 405  Topics in Advanced Food Science 5

Note: With approval from the Head of the Department of Food Science, FOSC 460 or one 400-level paper from another relevant subject may be substituted for one of FOSC 401-405.

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Master of Science (MSc) in Food Science

Papers and Thesis
  • FOSC 495  Master's Thesis Preparation

  • Four of FOSC 401, FOSC 402, FOSC 403, FOSC 404, FOSC 405 Topics in Advanced Food Sceince 1-5, approved by the Head of the Department of Food Science.

    Note: With approval from the Head of the Department of Food Science FOSC 460 or one 400-level paper from another relevant subject may be substituted for one elective 400-level FOSc paper.

  • Thesis: FOSC 5

    Note: The papers are normally taken before undertaking the thesis.

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Minor Subject Requirements

Food Science as a minor subject for a BA, MusB, BPA, BTheol, BSc, BAppSc, BCom, BHealSc or BASc degree

Available as a minor subject for a Bachelor of Arts (BA), Bachelor of Music (MusB), Bachelor of Performing Arts (BPA), Bachelor of Theology (BTheol), Bachelor of Science (BSc), Bachelor of Applied Science (BAppSc), Bachelor of Commerce (BCom), Bachelor of Health Sciences (BHealSc) or Bachelor of Arts and Science (BASc) degree

Level Papers Points
100-level

FOSC 111  Food Principles

Also see below

18
200-level

FOSC 201  Food Systems 1

and one of:
FOSC 202  Food Systems 2
FOSC 213  Sensory Science

Also see below

18

18

300-level

One of:
FOSC 301  Food Chemistry, Structure and Function
FOSC 302  Food Preservation and Processing
FOSC 306  Advanced Sensory Science
MICR 331  Food Microbiology

One further paper from CELS 191, CHEM 191 or CHEM 111, STAT 110 or STAT 115, FOSC 202, FOSC 213, FOSC 301, FOSC 302, FOSC 306, MICR 221, MICR 331

18

 

 

18

Note: Students majoring in Consumer Food Science must include two of FOSC 301, 302, MICR 331

Total   90

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