Accessibility Skip to Global Navigation Skip to Local Navigation Skip to Content Skip to Search Skip to Site Map Menu

FOSC202 Food Systems 2

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
Paper code FOSC202
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period Second Semester
Domestic Tuition Fees (NZD) $1,059.15
International Tuition Fees (NZD) $4,627.65

^ Top of page

Prerequisite
One of CELS 191, CELS 199, CHEM 111, CHEM 191, CHEM 191, FOSC 111 and 72 further points
Schedule C
Science
Contact
dominic.agyei@otago.ac.nz
Teaching staff

Dr Dominic Agyei, Professor Indrawati Oey, Associate Professor 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

Assessment:
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 %

(Assessment structure may be subject to change for 2019)

Textbooks
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, Teamwork.
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)

^ Top of page

Timetable

Second Semester

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

Lecture

Stream Days Times Weeks
Attend
B1 Tuesday 09:00-09:50 28-34, 36-41
AND
C1 Wednesday 09:00-09:50 28-34, 36-41
AND
D1 Thursday 09:00-09:50 28-34, 36-41

Practical

Stream Days Times Weeks
Attend one stream from
A1 Monday 09:00-11:50 28-34, 36-41
A2 Monday 14:00-16:50 28-34, 36-41

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 produce safe, high-quality and nutritious foods to feed populations.

Paper title Food Systems 2
Paper code FOSC202
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period Second Semester
Domestic Tuition Fees Tuition Fees for 2020 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Prerequisite
One of CELS 191, CELS 199, CHEM 111, CHEM 191, CHEM 191, FOSC 111 and 72 further points
Schedule C
Science
Contact
dominic.agyei@otago.ac.nz
Teaching staff

Dr Dominic Agyei, Professor Indrawati Oey, Associate Professor Aladin Bekhit, 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
-Brewing and fermentation processes (a case study)
-Quality management systems in food production

Teaching Arrangements

Lectures (3 lectures/week), laboratory sessions, company visits, and group presentations

Assessment:
The final paper mark is based on internal assessment of 50% and final
exam of 50%.
Internal assessment components are:
-Assignment: 40% (4 assignments)
-Mid-semester exam 10 %
(Assessment structure may be subject to change for 2020)

Textbooks
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, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes

-To provide students with an understanding of food systems: the science, processes and technologies used in the production of foods from materials such as meat and fish, dairy, and fruit and vegetables.

-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 in food, and to implement food quality management systems

-To develop the ability to implement food safety and food quality control measures (certification, compliance, support systems, HACCP documentation and process control)

^ Top of page

Timetable

Second 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 28-34, 36-41
Wednesday 09:00-09:50 28-34, 36-41
Thursday 09:00-09:50 28-34, 36-41

Practical

Stream Days Times Weeks
Attend one stream from
A1 Monday 09:00-11:50 29-34, 36-41
A2 Monday 14:00-16:50 29-34, 36-41