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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 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
Paper code FOSC111
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,059.15
International Tuition Fees (NZD) $4,627.65

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Schedule C
Science
Contact
indrawati.oey@otago.ac.nz
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 MirosaDr 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)
Textbooks
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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Timetable

First Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
A1 Monday 08:00-08:50 9-16, 18-22
Tuesday 08:00-08:50 9-16, 18-22
Thursday 08:00-08:50 9-16, 18-22
Friday 08:00-08:50 9-15, 18-22

Practical

Stream Days Times Weeks
Attend one stream from
A1 Monday 14:00-16:50 10, 12, 14, 16, 19, 21
A2 Tuesday 14:00-16:50 10, 12, 14, 16, 19, 21
A3 Thursday 14:00-16:50 10, 12, 14, 16, 19, 21
A4 Tuesday 14:00-16:50 11, 13, 15, 18, 20, 22
A5 Wednesday 09:00-11:50 11, 13, 15, 18, 20, 22
A6 Wednesday 14:00-16:50 11, 13, 15, 18, 20, 22
A7 Thursday 09:00-11:50 11, 13, 15, 18, 20, 22