Detailed study of the physical, biochemical and chemical characteristics common to food groups. A description of the technology associated with the production of commonly eaten food products is presented and related to changes in composition.
Food Systems (FOSC 202) provides students with the background knowledge required to understand how the specifications, handling and processing of raw food materials (such as meat and fish products, dairy products, fruit and vegetables) impact on the functionality and quality of the final product. Students will also gain an in-depth knowledge of how processing technologies, quality assurance and risk assessment enables food companies to produce safe, high-quality and nutritious foods.
|Paper title||Food Systems 2|
|Teaching period||Second Semester|
|Domestic Tuition Fees (NZD)||$1,038.45|
|International Tuition Fees (NZD)||$4,492.80|
- FOSC 201
- Schedule C
- Teaching staff
- Dr Dominic Agyei, Professor Indrawati Oey, Dr Aladin Bekhit, Associate Professor John Birch, Professor Phil Bremer, Dr Graham Eyres and Ms Fiona Nyhof
- Paper Structure
- The paper covers five key themes:
- Biochemical changes of meat and fish products during food production
- Biochemical changes of fruits and vegetables during food production
- Biochemical changes of dairy products during food production
- Brewery process (a case study)
- Quality management of food production
- Teaching Arrangements
- Lecture (3 lectures/week), labs, tutorials, company visits and group presentation
The final paper mark is based on internal assessment of 40% and final exam of 60%.
Internal assessment components are:
- Assignment: 30% (4 assignments)
- Mid-semester exam 10 %
- Text books are not required for this paper.
- Graduate Attributes Emphasised
- Global perspective, Interdisciplinary perspective, Lifelong learning, Critical thinking,
Cultural understanding, Environmental literacy, Information literacy, Research, Self-motivation,
View more information about Otago's graduate attributes.
- Learning Outcomes
- To provide students with an understanding of how changes in physico-chemical characteristics impact upon the quality and functionality of food
- To provide students with the skills required to critically implement procedures to mitigate quality deterioration during food production
- To provide students with the skills to analyse the risks associated with food production
- To develop the ability to implement food safety and food quality control measures (certification, compliance, support systems, HACCP documentation and process control)