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Study Food Science at Otago

Smart food, global focus, healthy eating.

Food production and quality is becoming increasingly important globally.

Consumers want foods that are new and exciting, while also being nutritious, safe, tasty, convenient and produced in an environmentally responsible manner. Food companies need to cost-effectively produce foods that meet increasingly diverse market needs. Regulatory agencies insist foods conform to legislation around composition and safety.

The challenge for the food scientist is to blend biology, chemistry, consumer research and nutrition to solve the problems of developing a safe, healthy, and nutritious food supply for people everywhere.

Apply for the Bachelor of Arts and Science (BASc) through the Dunedin campus in 2021

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Apply for the Bachelor of Commerce and Science (BComSc) through the Dunedin campus in 2021

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Apply for the Bachelor of Science (BSc) through the Dunedin campus in 2021

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Apply for the Bachelor of Science with Honours (BSc(Hons)) through the Dunedin campus in 2021

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Apply for the Diploma for Graduates (DipGrad) through the Dunedin campus in 2021

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Apply for the Postgraduate Diploma in Science (PGDipSci) through the Dunedin campus in 2021

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Why study Food Science?

Food Science is a portable degree. You can find Food Science jobs all over the world.

You can use both creative and technical skills in developing new food products.

Food Science is a very practical application of basic science (Chemistry, Microbiology, Biology) training with a product, consumer and market focus. There’s a mix of scientific research, practical application and consumer interaction required to get the job done.

Career opportunities

As a Food Science graduate, you will have good prospects here in New Zealand and also exciting opportunities overseas. 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.

There are also positions for Food Science graduates in research institutes, for example Plant & Food Research, or government agencies such as the Ministry for Primary Industries.

Careers in areas such as product development, food quality management, chemical / nutritional analysis, sensory analysis, marketing and research will be at your fingertips.

Background required

High School students are recommended to take Biology, Chemistry, Maths and Physics in Year 12 and 13.

Qualifications

Explore your study options further. Refer to enrolment information found on the following qualification pages.

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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

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

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.

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 Science 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.

Minor subject requirements

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 Sciences (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:
FOSC 201  Food Systems 1
FOSC 202  Food Systems 2
FOSC 213  Sensory Science

FOSC 201 is a prerequisite for FOSC 301 and 302.

36

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

18

Plus

One further paper from CELS 191, CHEM 191 or CHEM 111, STAT 110 or STAT 115, FOSC 201, FOSC 202, FOSC 213, FOSC 301, FOSC 302, FOSC 306, MICR 221, MICR 331

18

Note: Students majoring in Consumer Food Science for the Bachelor of Applied Science (BAppSc) must include two of FOSC 301, 302, MICR 331

Total   90

Papers

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
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
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