400-level and Postgraduate Food Science Papers
(Available to Masters degree students, undergraduate honours, and postgraduate diploma students only)
FOSC 451 Advanced Food Chemistry (24 points)
A specialist physical chemistry course on properties, modifications and interactions of food components.
Students can select from a wide variety of subjects available in this or other departments or tailor-make a course to suit their specialisation in consultation with the Food Science department.
FOSC 453 Selected Topics in Sensory Science (24 points)
This course is designed to equip students with the necessary skills to review current literature associated with Sensory Science and learn how to design, carry out, report and present data obtained through recommended research topics.
FOSC 454 Advanced Food Processing (24 points)
This subject is an integrative paper that draws on previous courses in food processing, food microbiology, food quality and food engineering or food business. The paper aims to provide students with a detailed understanding of the factors that influence the selection of processing operations to maximise food quality with due regard to economics, environmental and regulatory constraints.
FOSC 455 Research Methodologies (24 points)
Critical analysis of research papers and preparation of a research document which shows an understanding of research principles and results. Presentation of research data (oral and poster presentations). Preparation of a review of a selected topic in Food Science / Consumer Food Science (max 5,000 words). Review of the latest developments of selected Food Science / Consumer Food Science issues.
FOSC 456 Consumer Research Methods (24 points)
Understanding and application of techniques used in applied research dealing with consumer preferences and food choice.
FOSC 457 Fermentation Science and Technology (24 points)
The history of cheese, and the technology and science behind cheesemaking are examined. Different types of cheese are presented as case studies, and the processing conditions and biochemical reactions that create flavour and texture are studied.
FOSC 458 Flavour Science (24 points)
In-depth overview of the production of bioflavours and process flavours. Influence of food composition / texture and storage conditions on product flavour stability. Extraction methods and instrumental techniques for flavour analysis.
FOSC 460 Co-operative Education Programme (24 points)
Practical work within the food industry or a research institute. The project may be undertaken during a period of employment or typically over the summer vacation. The project is then written up as a short report.
FOSC 480 Research Project (24 points)
Thesis, based on research conducted during the year on a selected topic. FOSC 480 is restricted to postgrad. diploma students.
FOSC 490 Research Project (48 points)
Thesis, based on research conducted during the year on a selected topic. FOSC 490 is restricted to honours students.
FOSC 495 Masters Thesis Preparation (24 points)
Masters thesis preparation paper.
Seafood and its management; the New Zealand Quota Management System; indigenous fisheries; global fisheries; fisheries and aquaculture regulations, policy and law; the Resource Management Act; fisheries economics; environmental issues, including biosecurity and fisheries ecosystems; seafood products and their marketing; perspectives on New Zealand's seafood sector.