Overview
An introduction to scientific and social aspects of food including global trends in food production for health and well-being, food choice, sensory properties, and issues around food safety and sustainability.
People are becoming more aware of the importance of eating a healthy diet, keeping foods safe and protecting the planet. This awareness impacts on how food companies approach safe and sustainable food production and how consumers respond to these foods. Food in a Changing World (FOSC 111) provides students with an understanding of the science of foods and of consumer behaviour in relation to food. The paper also gives them experience in developing new foods for the market. Students are exposed to current global trends including the production of animal and plant-based foods, management of allergens and development of nutritious and safe foods. This paper is required for students taking Food Science or Consumer Food Science as a degree, and will be of interest to anyone who cares about food and how it impacts on health, nutrition and the environment.
About this paper
| Paper title | Food in a Changing World |
|---|---|
| Subject | Food Science |
| EFTS | 0.15 |
| Points | 18 points |
| Teaching period | Semester 1 (On campus) |
| Domestic Tuition Fees ( NZD ) | $1,243.65 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Schedule C
- Science
- Contact
- Teaching staff
Co-ordinator: Professor Miranda Mirosa
Lecturers: Associate Professor Mei Peng
- Paper Structure
The paper covers three key themes:
- Food systems, markets and consumers.
- Food composition and function.
- Food safety and quality.
- Teaching Arrangements
- Lectures (3 lectures/week)
- Fortnightly laboratory classes
- Textbooks
Recommended texts: These texts are available on close reserve in the Science Library.
McWilliams, Margaret, (Pearsons 2017 8th ed). Foods : experimental perspectives
ISBN: 9780134204581, Science Library Books TX531 .M494 2017\
Brown, Amy C., (Cengage 2019).Understanding food : principles and preparation
Citation ID: 2268734407010001891, ISBN: 9781337557566, Science Library Books TX354 .B684 2019
- Graduate Attributes Emphasised
Global perspective, Interdisciplinary perspective, Lifelong learning, Cultural understanding, Ethics, Environmental literacy, Information literacy, Research, Self-motivation,Teamwork.
View more information about Otago's graduate attributes.- Learning Outcomes
Students who successfully complete the paper will:
- Understand food systems, their components (production, processing, distribution, consumption, waste), key stakeholders, and the characteristics of the New Zealand food system.
- Develop an understanding of the key factors that influence food choice.
- Develop an understanding of the functional role of ingredients and how ingredient interactions and processing methods influence product characteristics.
- Understand the role of food safety, processing, preservation, packaging, labelling, quality and sustainability in food production.
- Assessment details
The final course mark is based on an internal assessment of 40% and a final exam of 60%
The course will be assessed through a combination of:
- Individual lab quizzes: Regular quizzes assess understanding of laboratory procedures and experimental results.
- Groupwork: A collaborative presentation on a product formulation challenge will enhance teamwork and communication skills.
- A comprehensive exam: A final exam will evaluate students' overall understanding of course concepts, including food systems, consumers and markets, food composition and food safety and quality.