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FOSC111 Food Principles

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 around food safety and sustainability.

People become more aware of the importance of eating a healthy diet, keeping foods safe and maintaining sustainable food production. This impacts how food companies manufacture their products to maintain safe and sustainable food production but also how consumers behave, choose and perceive foods. Food Principles (FOSC111) provides students not only basic knowledge integrating the science of food and consumers but also gives them hands-on experience in developing future foods. The students are exposed to current global trends such as production of animal and plant based foods, allergens and high protein foods. This paper is interesting not only for students taking Food Science or Consumer Food Science as a degree but also for everyone who cares about food and sustainability.

Paper title Food Principles
Paper code FOSC111
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,080.30
International Tuition Fees (NZD) $4,858.95

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Schedule C
Teaching staff

Co-ordinator: Professor Indrawati Oey
Lecturers: Associate Professor Aladin Bekhit, Associate Professor 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 5 key themes:

  1. Food Science: past, present and future
  2. Understanding food composition: why is it important?
  3. Plant and animal foods
  4. Ensuring food safety and quality
  5. Sensory perception and behaviour
Teaching Arrangements

Lecture (3 lectures/week) and weekly revision tutorials

Fortnightly laboratory classes

The final course mark is based on an internal assessment of 40% and final exam of 60%.

Internal assessment components are:

  • Assignments: 30%
  • 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.

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First Semester

Teaching method
This paper is taught On Campus
Learning management system


Stream Days Times Weeks
A1 Tuesday 12:00-12:50 9-12, 14-15, 17-22
Wednesday 12:00-12:50 9-12, 14-15, 17, 19-22
Thursday 12:00-12:50 9-12, 14-15, 17-22
Friday 14:00-14:50 12, 17, 20, 22


Stream Days Times Weeks
Attend one stream from
A3 Thursday 14:00-16:50 11, 14-15, 18, 20, 22
A4 Tuesday 14:00-16:50 11, 14-15, 18, 20, 22
A5 Wednesday 09:00-11:50 11, 14-15, 18, 20, 22
A6 Wednesday 14:00-16:50 11, 14-15, 18, 20, 22
A7 Thursday 09:00-11:50 11, 14-15, 18, 20, 22