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, sustainable and nutritious food supply for people everywhere.
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.
Are you just starting uni?
Learn about studying Food Science as an undergraduate at Otago.
Choose a study option
Whether you are advancing your career with our specialised graduate qualifications or pursuing in-depth research and expertise through our postgraduate programmes, Otago is here to support your aspirations.
Postgraduate qualifications
Honours, masters’, PhDs, and other advanced degrees for graduates. Just one additional year of study will earn you a valuable postgraduate degree. Or perhaps you want the depth of a full year of research-only time during a master’s or to step up to a PhD.
Bachelor of Science with Honours (BSc(Hons))
A four-year degree focusing on advanced study and culminating in a research project in the final year
Postgraduate Certificate in Science (PGCertSci)
A coursework programme, typically consisting of three papers, that can be completed with full-time (one-semester) or part-time (full-year) study
Postgraduate Diploma in Science (PGDipSci)
A one-year programme which builds on an undergraduate science degree, encompassing coursework and a chosen research topic
Master of Science (Thesis) (MSc(Thesis))
A two-year degree with a wide range of subject options. The MSc(Thesis) may be taken by a combination of coursework and thesis, or by thesis only.
Graduate qualifications
Our graduate qualifications are crafted to transition students from foundational studies to advanced, specialised knowledge.
Ready to apply?
Take your expertise to the next level with advanced study.
Programme details
Compare programmes for this subject.
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Papers
View a list of all related papers below.
FOSC papers
| Paper Code | Year | Title | Points | Teaching period |
|---|---|---|---|---|
| FOSC111 | 2026, 2027 | Food in a Changing World | 18 points | Semester 1 |
| FOSC201 | 2026, 2027 | Food Components, Processing and Functionality | 18 points | Semester 1 |
| FOSC202 | 2026, 2027 | Food Systems and Quality | 18 points | Semester 2 |
| FOSC214 | 2026, 2027 | Psychology of Food | 18 points | Semester 2 |
| FOSC301 | 2026, 2027 | Food Chemistry, Structure and Function | 18 points | Semester 2 |
| FOSC302 | 2026, 2027 | Food Preservation and Processing | 18 points | Semester 1 |
| FOSC304 | 2026, 2027 | Food Science Project | 18 points | Semester 1, Semester 2, Full Year |
| FOSC306 | 2026, 2027 | Food Sensory and Consumer Science | 18 points | Semester 1 |
| FOSC311 | 2026, 2027 | Food Product Development | 36 points | Full Year |
| FOSC401 | 2026, 2027 | Topics in Advanced Food Science 1 | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC402 | 2026, 2027 | Topics in Advanced Food Science 2 | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC403 | 2026, 2027 | Topics in Advanced Food Science 3 | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC404 | 2026, 2027 | Topics in Advanced Food Science 4 | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC405 | 2026, 2027 | Topics in Advanced Food Science 5 | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC406 | 2026, 2027 | Topics in Advanced Food Science 6 | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC407 | 2026, 2027 | Topics in Advanced Food Science 7 | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC460 | 2026, 2027 | Cooperative Education Programme | 20 points | Full Year |
| FOSC480 | 2026, 2027 | Research Project | 20 points | Semester 1, Semester 2, Full Year, 1st Non standard period (13 July 2026 - 18 June 2027), 1st Non standard period (12 July 2027 - 21 June 2028) |
| FOSC490 | 2026, 2027 | Dissertation | 60 points | Full Year, 1st Non standard period (13 July 2026 - 18 June 2027) |
| FOSC495 | 2026, 2027 | Master's Thesis Preparation | 40 points | Full Year |
Contacts
Department of Food Science
Web otago.ac.nz/foodscience
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