An introduction to scientific and social aspects of food including global trends in food production for health and well-being, food choice, sensory properties, and issues in food safety and sustainability.
Public 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 with 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|
|Teaching period||First Semester|
|Domestic Tuition Fees (NZD)||$1,059.15|
|International Tuition Fees (NZD)||$4,627.65|
- Schedule C
- Teaching staff
Co-ordinator: Professor Indrawati Oey
Lecturers: Associate Professor 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%
- 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 develop an understanding of how food is produced for health and well-being.
- To develop an understanding of the functional role of ingredients and how ingredient interactions and processing methods influence product characteristics.
- To understand the role of food safety, processing, preservation, quality and sustainability in food production.
- To develop an understanding of the key factors that influence food choice.