Why people eat what they eat.
Consumers are becoming increasingly demanding in what they choose to eat: low carb, vitamin enriched, fat free, organic, sustainably produced, isotonic, carbon neutral, fortified, genetically modified, healthy... and then there’s flavour, safety and affordability. Finding out what people in different markets around the world want and then how to produce it and get it there in top condition is a real challenge for food producers!
That’s where Consumer Food Scientists come in. Their goal is to help turn product ideas into reality. Consumer Food Science students learn about the technical, socio-economic and psychological factors influencing food choice, food production, the subtle art of advertising, food labelling and the regulatory environment.
Why study Consumer Food Science?
Consumer Food Science gives you the opportunity to work with food and people. You’ll study how people make food choices, bringing together elements from many different subjects.
You can make a contribution to the fast moving and dynamic food industry and will gain an understanding of the marketing that helps to sell a product.
Career opportunities
Consumer Food Science encompasses many different subjects and applications, and that’s reflected in the breadth of job opportunities. Our graduates frequently find employment before they have even completed their final year at university. You could end up working for a national or international food company specialising in dairy, confectionery, brewing, fruit and vegetables, seafood or any other foodstuff.
Graduates go into research institutes, for example, Plant and Food Research, or government agencies such as the Ministry for Primary Industries (MPI). There are exciting career options in food quality management, food promotion, sensory analysis, teaching, marketing, consumer research and the hospitality industry.
Background required
High School students are recommended to take Biology, Maths and English in Year 12 and preferably in Year 13.
Qualifications
Explore your study options further. Refer to enrolment information found on the following qualification pages.
- Bachelor of Applied Science* (BAppSc)
- Bachelor of Arts and Science (BASc)
- Bachelor of Commerce and Science (BComSc)
- Bachelor of Applied Science with Honours (BAppSc(Hons))
- Diploma for Graduates (DipGrad)
- Postgraduate Certificate in Applied Science (PGCertAppSc)
- Postgraduate Diploma in Applied Science (PGDipAppSc)
- Postgraduate Diploma in Science (PGDipSci)
- Master of Applied Science (MAppSc)
- Master of Science (MSc)
*It is a requirement that every Bachelor of Applied Science (BAppSc) normally includes an approved minor subject or an approved second major subject. Usually such a minor or second major subject must be selected from the approved combinations of major subjects with minor or second major subjects. Some exceptions may apply. For details see:
Full list of available approved minor and second major subject areas
Programme requirements
Bachelor of Applied Science (BAppSc) majoring in Consumer Food Science
| Year | Papers | Points |
|---|---|---|
| 100-level | FOSC 111 Food Principles FOSC 112 Introduction to Food Marketing STAT 110 Statistical Methods, or STAT 115 Introduction to Biostatistics CELS 191 Cell and Molecular Biology (recommended) or another paper | 18 18 18 18 |
| 200-level | FOSC 201 Food Systems 1 FOSC 202 Food Systems 2 FOSC 213 Sensory Science | 18 18 18 |
| 300-level | FOSC 306 Advanced Sensory Science FOSC 308 Food and Consumers FOSC 311 Food Product Development | 18 18 36 |
162 further points, including either requirements for an approved minor or approved second major subject or other approved papers | 162 | |
| Total | 360 |
Bachelor of Applied Sciences with Honours (BAppSc(Hons)) in Consumer Food Science
| Papers |
|---|
|
Postgraduate Diploma in Science (PGDipSci) in Consumer Food Science
| Papers |
|---|
|
Master of Applied Science (MAppSc) in Consumer Food Science
| Papers |
|---|
Master of Science (MSc) in Consumer Food Science
| Papers and Thesis |
|---|
|
Minor subject requirements
Consumer Food Science as a minor subject for a BA, MusB, BPA, BTheol, BSc, BAppSc, BCom, BHealSc, BACom, BASc or BComSc 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 Science (BHealSc), Bachelor of Arts and Commerce (BACom), Bachelor of Arts and Science (BASc) or Bachelor of Commerce and Science (BComSc) degree
| Level | Papers | Points |
|---|---|---|
| 100-level | FOSC 111 Food Principles | 18 |
| 200-level | Two of: | 36 |
| 300-level | One of: | 18 |
| Plus | One further paper from FOSC 112, STAT 110, STAT 115, FOSC 201, FOSC 202, FOSC 213, FOSC 306, FOSC 308 | 18 |
| Total | 90 |
Papers
Due to COVID-19 restrictions, a selection of on-campus papers will be made available via distance and online learning for eligible students.
Find out which papers are available and how to apply on our COVID-19 website
| Paper code | Year | Title | Points | Teaching period |
|---|---|---|---|---|
| FOSC111 | 2021 | Food Principles | 18 points | First Semester |
| FOSC112 | 2021 | Introduction to Food Marketing | 18 points | Second Semester |
| FOSC201 | 2021 | Food Systems 1 | 18 points | First Semester |
| FOSC202 | 2021 | Food Systems 2 | 18 points | Second Semester |
| FOSC213 | 2021 | Sensory Science | 18 points | Second Semester |
| FOSC301 | 2021 | Food Chemistry, Structure and Function | 18 points | Second Semester |
| FOSC302 | 2021 | Food Preservation and Processing | 18 points | First Semester |
| FOSC304 | 2021 | Food Science Project | 18 points | First Semester, Second Semester, Full Year |
| FOSC306 | 2021 | Advanced Sensory Science | 18 points | First Semester |
| FOSC308 | 2021 | Food and Consumers | 18 points | Second Semester |
| FOSC309 | 2021 | Consumer Food Science Project | 18 points | First Semester, Second Semester, Full Year |
| FOSC311 | 2021 | Food Product Development | 36 points | Full Year |
| FOSC401 | 2021 | Topics in Advanced Food Science 1 | 20 points | First Semester, Second Semester, Full Year |
| FOSC402 | 2021 | Topics in Advanced Food Science 2 | 20 points | First Semester, Second Semester, Full Year |
| FOSC403 | 2021 | Topics in Advanced Food Science 3 | 20 points | First Semester, Second Semester, Full Year |
| FOSC404 | 2021 | Topics in Advanced Food Science 4 | 20 points | First Semester, Second Semester, Full Year |
| FOSC405 | 2021 | Topics in Advanced Food Science 5 | 20 points | First Semester, Second Semester, Full Year |
| FOSC421 | 2021 | Topics in Advanced Consumer Food Science 1 | 20 points | First Semester, Second Semester, Full Year |
| FOSC422 | 2021 | Topics in Advanced Consumer Food Science 2 | 20 points | First Semester, Second Semester, Full Year |
| FOSC423 | 2021 | Topics in Advanced Consumer Food Science 3 | 20 points | First Semester, Second Semester, Full Year |
| FOSC425 | 2021 | Topics in Advanced Consumer Food Science 5 | 20 points | First Semester, Second Semester, Full Year |
| FOSC460 | 2021 | Cooperative Education Programme | 20 points | 1st Non standard period, 2nd Non standard period, 3rd Non standard period |
| FOSC480 | 2021 | Research Project | 20 points | First Semester, Second Semester, Full Year |
| FOSC490 | 2021 | Dissertation | 60 points | Full Year |
| FOSC495 | 2021 | Master's Thesis Preparation | 40 points | Full Year, 1st Non standard period |
Key information for future students
Contact us
Department of Food Science
Web otago.ac.nz/foodscience
