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FOSC201 Food Systems 1

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Detailed study of the chemical, biochemical and physical characteristics of food components. Their measurement, and the interactions between components, are used to describe the compositional changes that occur in foods from harvest to consumption.

The paper is designed for students to develop an understanding of the physicochemical properties of the major natural food components and the background for later papers in food processing and product development, food safety and advanced chemical analysis. Water, proteins, fats, carbohydrates and the nature of specific food system attributes, such as colour, enzymes, vitamins and minerals, are considered in detail. The principles of traditional food processing operations and how foods are made safe for consumption over extended time periods are evaluated. In the practical sessions we study the proximate quantitative analyses of natural food components.

Paper title Food Systems 1
Paper code FOSC201
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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Prerequisite
72 100-level points
Schedule C
Science
Notes
For students not taking Consumer Food Science or Food Science as a major or minor subject, the prerequisite is (FOSC 111 or CHEM 191) and 36 further 100-level points.
Contact

Associate Professor Aladin Bekhit and Dr Graham Eyres

Teaching staff

Associate Professor Aladin Bekhit and Dr Graham Eyres

Paper Structure
The main themes covered are:
  • Natural food components and their properties and measurement
  • Food component stability and interactions
  • Introductory food processing and preservation
Teaching Arrangements

FOSC 201 has three lectures per week and a laboratory every two weeks over 12 weeks.

Students should allocate 12 hours per week to this paper over the semester. This time includes lectures, laboratories, completion of reports and independent study.

The final examination is three hours in duration and is worth 60% of the final mark, with the other 40% evaluated during laboratory performance, comprising a mixture of laboratory skills and reports.
A discretionary terms test is held mid-term that may be used to replace 10% of the final exam.
Assessment is subject to change for 2019.

Textbooks
It is recommended that students obtain:

Food - The Chemistry of its Components by T.P. Coultate (4th or 5th Edition)
Food Processing Technology by P. J. Fellows (3rd Edition)

Both of these texts are available electronically through the University of Otago Library website.

You may find the following text useful if you are proceeding to third-year Food Science:
Food Chemistry by Owen Fennema

All books will be available on close reserve in the Science Library.
Graduate Attributes Emphasised
Critical thinking, Information literacy, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
  • To introduce students to the proximate composition of foods, interaction between components and processing techniques used in the food industry
  • To understand the matter that makes up our food and provides the key to preservation
  • To predict behaviour so that food can have a useful life over very long periods from harvest to consumption
  • To relate the theory of fluid flow, heat transfer and mass transfer to understanding of unit operations in food processing and in the design of food processing equipment
  • To appreciate the effects of process equipment choice on the quality and safety aspects of the food being processed and to economically choose the most appropriate unit operation for the desired process outcome

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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 Tuesday 09:00-09:50 9-12
Wednesday 09:00-09:50 9-12
Thursday 09:00-09:50 9-12, 14-15, 17-22

Practical

Stream Days Times Weeks
Attend one stream from
A1 Monday 09:00-09:50 15, 20-21
Monday 09:00-11:50 10-11, 13
Tuesday 09:00-09:50 18
A2 Monday 14:00-14:50 15, 20-21
Monday 14:00-16:50 10-11, 13
Tuesday 09:00-09:50 18

Detailed study of the chemical, biochemical and physical characteristics of food components. Their measurement, and the interactions between components, are used to describe the compositional changes that occur in foods from harvest to consumption.

The course is designed for students to develop an understanding of the physicochemical properties of the major food components and their importance in food. The properties of water, proteins, fats, carbohydrates, colours, vitamins and minerals are covered in detail and provide a foundation for future studies in food science. The principles of major food processing operations and how foods are made safe for consumption over extended time periods are evaluated. In the practical sessions, students will learn the proximate analyses of food components.

Paper title Food Systems 1
Paper code FOSC201
Subject Food Science
EFTS 0.15
Points 18 points
Teaching period First Semester
Domestic Tuition Fees Tuition Fees for 2021 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Prerequisite
72 100-level points
Schedule C
Science
Notes
For students not taking Consumer Food Science or Food Science as a major or minor subject, the prerequisite is (FOSC 111 or CHEM 191) and 36 further 100-level points.
Contact

Associate Professor Aladin Bekhit
Dr Graham Eyres

Teaching staff

Associate Professor Aladin Bekhit
Dr Graham Eyre
Dr Dominic Agyei
Dr Biniam Kebede

Paper Structure

The main themes covered are:

  • Natural food components and their properties and measurement
  • Food component stability and interactions
  • Introductory food processing and preservation

The final examination is three hours in duration and is worth 60% of the final mark. 10% can be replaced by an optional Terms Test (on a plussage basis). The other 40% is evaluated during laboratory performance with a mixture of laboratory reports (3 reports, each worth 10%) and questions (2 sets of questions, each worth 5%).

Teaching Arrangements

Food Science 201 has three lectures per week and six Laboratory classes over thirteen weeks.

Students should allocate 12 hours per week to this course over the semester. This time includes lectures, laboratories, completion of reports and independent study.

Textbooks

It is recommended that students obtain:

  • Principles of Food Chemistry by DeMan, J.M., Finley, J.W., Hurst, W.J. and Lee, C.Y. (4th Edition) (2018). Available online here.
  • Food – The Chemistry of its Components by T.P. Coultate (4th, 5th or 6th Edition). The e-version of 4th edition is on line (Available here) and print version 6th edition is on Reserve in the Science Library.
  • Food Processing Technology by P. J. Fellows (4th Edition). Available online here.
  • Food Analysis. Nielsen, S. Suzanne (5th edition) (2017). Available online here

You may find the following text useful if you are proceeding to 3rd year Food Science:

Fennema's Food Chemistry by S. Damodaran and K.L. Parkin and O.R. Fennema (5th Edition)(2017). Available on Reserve in the Science Library (TX541 .F65 2017).

Graduate Attributes Emphasised
Critical thinking, Information literacy, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes

Students who successfully complete this paper will

  • Be introduced to the proximate composition of foods, interaction between components and processing techniques used in the food industry
  • Understand the matter that makes up our food and provides the key to preservation
  • Predict behaviour so that food can have a useful life over very long periods from harvest to consumption
  • Relate the theory of fluid flow, heat transfer and mass transfer to understanding of unit operations in food processing and in the design of food processing equipment
  • Appreciate the effects of process equipment choice on the quality and safety aspects of the food being processed and to economically choose the most appropriate unit operation for the desired process outcome

^ Top of page

Timetable

First Semester

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

Lecture

Stream Days Times Weeks
Attend
A1 Tuesday 09:00-09:50 9-13, 15-22
Wednesday 09:00-09:50 9-13, 15-22
Thursday 09:00-09:50 9-13, 15-22

Practical

Stream Days Times Weeks
Attend one stream from
A1 Monday 09:00-11:50 10-11, 13, 16, 18, 20
A2 Monday 14:00-16:50 10-11, 13, 16, 18, 20