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FOSC490 Dissertation

A supervised project involving original research and leading to the production of a dissertation.

Due to the diverse nature of food science and the research interests of academic staff, the research project could take many forms:

  1. An experimental project carried out in a chemistry, sensory, or microbiology laboratory,
  2. A project that is carried out in collaboration with a food company, and may involve spending some time at the company premises and developing a pilot scale process,
  3. Analysis of an existing dataset of knowledge with re-interpretation of the results,
  4. Consumer survey of behaviour, such as food preferences, allergies, buying habits, etc.
  5. Method development to analyse a food product, which may include developing a new method and testing it against existing methods,
  6. Optimisation experiments, such as determining the best set of conditions to extract a component from a food product.

This is not meant to be an exhaustive list of the types of projects on offer, but simply to indicate the diversity of projects.

Paper title Dissertation
Paper code FOSC490
Subject Food Science
EFTS 0.5000
Points 60 points
Teaching period Full Year
Domestic Tuition Fees (NZD) $4,867.50
International Tuition Fees (NZD) $16,550.00

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Limited to
BAppSc(Hons), BSc(Hons), PGDipSci
Eligibility
Enrolments for this paper require departmental permission. View more information about departmental permission.
Contact
miranda.mirosa@otago.ac.nz
Teaching staff
Paper Co-ordinator: Dr Miranda Mirosa
One or more specific project supervisors will be assigned once a project is allocated.
Teaching Arrangements
Your supervisor(s) (you may have more than one) will assist you with designing the research and interpreting the results and is there to help you if you get stuck on your research problem. You should arrange a regular meeting time with your supervisor to discuss the project. FOSC 490 requires project management skills and planning out your time during the week to achieve results.
Textbooks
There is no prescribed text book for this course. Readings will be assigned at the start of the project by the lecturer.
Graduate Attributes Emphasised
Lifelong learning, Scholarship, Communication, Critical thinking, Ethics, Information literacy, Research, Self-motivation.
View more information about Otago's graduate attributes.
Learning Outcomes

Satisfactory completion of this paper will be shown by presentation of a dissertation which demonstrates that the student is able to:

  • Develop an appropriate research problem and plan and conduct an investigation within ethical guidelines
  • Employ effective information search strategies
  • Undertake a literature review that places the topic within a wider field of knowledge
  • Critically analyse a body of knowledge relevant to the research problem (across a range of research methodologies and/or within a particular field of interest)
  • Select, justify and apply appropriate research method(s) to the research problem
  • Analyse, present, and discuss findings meaningfully (within the field of study)
  • Prepare a written dissertation on the project (in a way appropriate to an academic audience)

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Timetable

Full Year

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

Tutorial

Stream Days Times Weeks
Attend
A1 Tuesday 10:00-10:50 9-16, 18-22, 28-34, 36-41

A supervised project involving original research and leading to the production of a dissertation.

Due to the diverse nature of food science and the research interests of academic staff the research project could take many forms:

  1. An experimental project carried out in a chemistry, sensory, or microbiology laboratory,
  2. A project that is carried out in collaboration with a food company, and may involve spending some time at the company premises and developing a pilot scale process,
  3. Analysis of an existing dataset of knowledge with re-interpretation of the results,
  4. Consumer survey of behaviour, such as food preferences, allergies, buying habits, etc.
  5. Method development to analyse a food product, which may include developing a new method and testing it against existing methods,
  6. Optimisation experiments, such as determining the best set of conditions to extract a component from a food product.

This is not meant to be an exhaustive list of the types of projects on offer, but simply to indicate the diversity of projects.

Paper title Dissertation
Paper code FOSC490
Subject Food Science
EFTS 0.5000
Points 60 points
Teaching period Full Year
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

Limited to
BAppSc(Hons), BSc(Hons), PGDipSci
Eligibility
Enrolments for this paper require departmental permission. View more information about departmental permission.
Contact
miranda.mirosa@otago.ac.nz
Teaching staff

Paper Co-ordinator: Associate Professor Miranda Mirosa
One or more specific project supervisors will be assigned once a project is allocated.

Teaching Arrangements
Your supervisor(s) (you may have more than one) will assist you with designing the research and interpreting the results and is there to help you if you get stuck on your research problem. You should arrange a regular meeting time with your supervisor to discuss the project. FOSC 490 requires project management skills and planning out your time during the week to achieve results.
Textbooks
There is no prescribed text book for this course. Readings will be assigned at the start of the project by the lecturer.
Graduate Attributes Emphasised
Lifelong learning, Scholarship, Communication, Critical thinking, Ethics, Information literacy, Research, Self-motivation.
View more information about Otago's graduate attributes.
Learning Outcomes

Satisfactory completion of this paper will be shown by presentation of a dissertation which demonstrates that the student is able to:

  • Develop an appropriate research problem and plan and conduct an investigation within ethical guidelines
  • Employ effective information search strategies
  • Undertake a literature review that places the topic within a wider field of knowledge
  • Critically analyse a body of knowledge relevant to the research problem (across a range of research methodologies and/or within a particular field of interest)
  • Select, justify and apply appropriate research method(s) to the research problem
  • Analyse, present, and discuss findings meaningfully (within the field of study)
  • Prepare a written dissertation on the project (in a way appropriate to an academic audience)

^ Top of page

Timetable

Full Year

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

Tutorial

Stream Days Times Weeks
Attend
A1 Tuesday 10:00-10:50 9-15, 17-22, 28-34, 36-41