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FOSC111 Food Principles

An introduction to scientific and social aspects of food including food composition, food groups, nutrition guidelines, food preparation and quality, food habits, food preservation, and topical issues in food science.

Awareness of the importance of eating a healthy diet and of keeping foods safe is increasing. This impacts on not only how food companies manufacture their products but also how consumers choose and perceive foods. Food Principles (FOSC 111) provides students a thorough basic knowledge, integrating the science of food and consumers. This paper is interesting not only for students taking Food Science or Consumer Food Science as a degree, but also for anyone who cares about food.

Paper title Food Principles
Paper code FOSC111
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,038.45
International Tuition Fees (NZD) $4,492.80

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Schedule C
Teaching staff
Co-ordinator: Professor Indrawati Oey
Lecturers: Dr Aladin Bekhit, Associate Professor John Birch, Professor Phil Bremer, Dr Graham Eyres, Ms Fiona Nyhof, Professor Indrawati Oey, Dr Miranda Mirosa,Dr Dominic Agyei, Dr Biniam Kebede and Dr Mei Peng
Paper Structure
The paper covers 6 key themes:
  • Food composition
  • Food handling
  • Food microbiology and safety
  • Food groups and ingredients
  • Food processing
  • Food and consumers
Teaching Arrangements
Lectures (4 lectures/week) and fortnightly laboratory classes

Assessments: The final paper mark is based on internal assessment of 30% and final exam of 70%.

Internal assessment components are:
  • Assignment: 20%
  • Mid-semester exam: 10%
(Assessment structure is subject to change for 2018)
Recommended texts:

Brown A. 2011. Understanding Food: Principles and Preparation, 5th edition, Cengace Learning, Stamford, USA (or the 4th edition)

McWilliams M. 2008. Foods: Experimental Perspectives, 6th edition, Pearson Prentice Hall Inc, New Jersey (or the new 7th edition).

Both texts will be available on close reserve in the Science Library.
Graduate Attributes Emphasised
Global perspective, Interdisciplinary perspective, Lifelong learning, Cultural understanding, Ethics, Environmental literacy, Information literacy, Research, Self-motivation, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
  • To gain a basic understanding of food composition, food groups and nutrition guidelines and how these relate to food products
  • To gain experience in food preparation and develop an understanding of the functional role of ingredients and how ingredient interactions and processing methods influence product characteristics
  • To understand basic principles of food safety, food processing, food preservation and food quality
  • To develop an understanding of the key factors that influence food choice

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First Semester

Teaching method
This paper is taught On Campus
Learning management system


Stream Days Times Weeks
L1 Monday 08:00-08:50 9-13, 15-22
Tuesday 08:00-08:50 9-13, 15-22
Thursday 08:00-08:50 9-13, 15-22
Friday 08:00-08:50 9-12, 15, 17-22


Stream Days Times Weeks
Attend one stream from
P1 Tuesday 09:00-11:50 10, 12, 15, 17, 19, 21
P2 Tuesday 14:00-16:50 10, 12, 15, 17, 19, 21
P3 Thursday 14:00-16:50 10, 12, 15, 17, 19, 21
P4 Monday 14:00-16:50 11, 13, 16, 18, 20, 22
P5 Tuesday 14:00-16:50 11, 13, 16, 18, 20, 22
P6 Wednesday 09:00-11:50 11, 13, 16, 18, 20, 22
P7 Wednesday 14:00-16:50 11, 13, 16, 18, 20, 22
P8 Thursday 09:00-11:50 11, 13, 16, 18, 20, 22
P9 Monday 14:00-16:50 10, 12, 15, 17, 19, 21