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FOSC309 Consumer Food Science Project

Individual project work on an aspect of consumer food science.

The student will work independently to execute a consumer-food-science-related research project/self-directed activity.

Paper title Consumer Food Science Project
Paper code FOSC309
Subject Food Science
EFTS 0.1500
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

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Prerequisite
FOSC 201 and FOSC 202 and FOSC 213
Restriction
FOSC 311
Eligibility

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.

Contact

Professor Phil Bremer

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 consumer food science project is a self-directed activity in which the student will work independently on a project assigned by the lecturer.
Teaching Arrangements

FOSC309 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 consulatation with your supervising staff member. Practical class times are timetabled to ensure time and resources are allocated, but scheduled times may be negotiable, depending on your project.

Textbooks

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
Knowledge-orientated learning outcomes are:
  • An appreciation and understanding of conducting consumer food research
Skill-orientated learning outcomes are:
  • Execute a research project
  • To demonstrate capacity for self-directed activity and the ability to work independently in the classroom, in the lab, in the workplace or in the field

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Timetable

Full Year

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

Practical

Stream Days Times Weeks
Attend one stream from
P1 Thursday 14:00-16:50 10, 12, 14, 16, 19, 21, 28, 30, 32, 34, 37, 39
P2 Thursday 14:00-16:50 11, 13, 15, 18, 20, 22, 29, 31, 33, 36, 38, 40

First Semester

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

Practical

Stream Days Times Weeks
Attend
P1 Thursday 14:00-16:50 10-16, 18-22

Second Semester

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

Practical

Stream Days Times Weeks
Attend
P1 Thursday 14:00-16:50 29-34, 36-41