Individual project work on an aspect of food science.
|Paper title||Food Science Project|
|Points||18 points 18 points 18 points|
|Teaching period(s)||Full Year, First Semester, Second Semester|
|Domestic Tuition Fees (NZD)||$1,059.15|
|International Tuition Fees (NZD)||$4,627.65|
- FOSC 201 and two of FOSC 202, FOSC 213, MICR 221
- FOSC 311
- Schedule C
This project-based paper is available for students undertaking a Diploma for Graduates endorsed in Consumer Food Science, who are unable to take FOSC 311 Food Product Development due to prerequisite or timetabling issues. It also provides the opportunity for Diploma students to focus on a particular area of interest, (subject to availability of project supervision). Please contact the Department of Food Science Diploma for Graduates Adviser, Professor Phil Bremer for further information and advice about your Diploma for Graduates programme.
- Teaching staff
Convener: Professor Phil Bremer
The project will be carried out under the research guidance of an appropriate Food Science staff member.
- Paper Structure
This food science project involves an independent investigation comprising literature review, research undertaking and report submission.
There is no prescribed text book for this paper. Journal article readings may be assigned at the start of the paper by the lecturer as appropriate.
- Graduate Attributes Emphasised
- Communication, Information literacy, Research, Self-motivation.
View more information about Otago's graduate attributes.
- Learning Outcomes
- To undertake an appropriate piece of research from conception through practical investigation and presentation of a research report.
- Teaching Arrangements
FOSC304 can be taken either as a full year paper, (spreading the 18-point workload over two semesters), or as a semester one or a semester two paper, to suit your programme.
Project and supervision meetings will be arranged in consultation with your supervising staff member. Practical laboratory times are timetabled to ensure time and resources are allocated, but scheduled times may be negotiable, depending on your project.