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FOSC301 Food Chemistry, Structure and Function

2021 information for papers will be published in early September. 

Physical chemistry of food dispersions, colloid and surface chemistry, food component interactions, food functionality, release of flavour and bioactive compounds, digestion and structure, enzymatic reactions that create structure and flavour.

Food chemistry aims to understand the behaviour of the chemical constituents of food and the factors that influence food functionality and quality. The chemistry of food is an important and complex subject area due to the large number of chemical compounds and the possible reactions that can take place during food production and processing. With this knowledge, food technologists can design food products that are safe to eat, nutritionally beneficial, have acceptable sensory attributes and that will maintain these attributes during storage.

Paper title Food Chemistry, Structure and Function
Paper code FOSC301
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period Second Semester
Domestic Tuition Fees (NZD) $1,080.30
International Tuition Fees (NZD) $4,858.95

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FOSC 201 and (CHEM 191 or 111) and (FOSC 202 or 213)
Schedule C
Teaching staff

Convenor: Dr Graham Eyres
Lecturers: Dr Graham Eyres, Assoc Prof Aladin Bekhit, and Prof Indrawati Oey
Laboratory activities: Michelle Leus and Michelle Petrie

Paper Structure
Topics covered in the paper include:
  • Physical and chemical properties of food constituents
  • Introduction to physical chemistry
  • Principles of chromatography
  • Rheology and texture
  • Hydrocolloids and emulsions
  • Food enzymology
  • Food structure and functionality
Teaching Arrangements

FOSC 301 will run as a second semester paper. Content will be taught through 25 lectures (31 hours), a tutorial (2 hours) and 3 laboratory activities (2 hours each).


  • Mid-term exam 10%
  • Lab reports 15%
  • Assignment (topic subject to change) 15%
  • Final exam 60%

(Assessment may be subject to change for 2019.)

Text books are not required for this paper, but it is recommended that students refer to:

Food Chemistry (4th Edition) by Damodaran, Parkin, and Fennema, available on reserve in the Science Library.

Other texts or literature references on specific topics will be provided in lectures, available online, in the Food Science Library or the University Science Library.
Graduate Attributes Emphasised
Communication, Critical thinking, Information literacy, Research.
View more information about Otago's graduate attributes.
Learning Outcomes
  • To demonstrate an understanding of the physical and chemical properties of food components
  • To gain an appreciation of the complexity of chemical and physical reactions that can take place in food products, the effect of processing conditions and the impact on food quality
  • To be able to survey the scientific literature to find, interpret and communicate specific information

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Second Semester

Teaching method
This paper is taught On Campus
Learning management system


Stream Days Times Weeks
A1 Thursday 11:00-11:50 28-34, 36-41
Friday 12:00-12:50 28-34, 36-41


Stream Days Times Weeks
Attend one stream from
A1 Friday 14:00-16:50 31, 33, 36
A2 Friday 14:00-16:50 32, 34, 37