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.
Embark on a comprehensive exploration of food science, from farm to fork and beyond. This paper delves into the intricacies of food systems, consumer behaviour, and the scientific foundations of food. Understand the dynamics of food supply chains, the unique characteristics of the NZ food system, and the factors influencing consumer choices, including cultural influences and sensory perception.
Discover the essential components of food, from water and carbohydrates to proteins, lipids, and vital micronutrients. Explore food safety, preservation techniques, and global challenges. Engage with practical laboratory sessions focusing on flavour creation, protein functionality, and dairy alternatives, bridging theory with real-world applications.
This paper is required for students taking Food Science as a degree but will also be of interest to anyone passionate about food and its broader impact on health, the environment, and the complex systems that bring it to our tables.
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 ) | $1,318.20 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Schedule C
- Science
- Contact
foodscience.office@otago.ac.nz
- 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:
McWilliams, Margaret, (Pearsons 2017 8th ed). Foods : experimental perspectives
ISBN: 9780134204581, Science Library Books TX531 .M494 2017
This text is available on close reserve in the Science Library.
Brown, Amy C., (Cengage 2024 7th ed).Understanding food : principles and preparation
ISBN: 9780357974148
- 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.
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.
Embark on a comprehensive exploration of food science, from farm to fork and beyond. This paper delves into the intricacies of food systems, consumer behaviour and the scientific foundations of food. Understand the dynamics of food supply chains, the unique characteristics of the New Zealand food system and the factors influencing consumer choices, including cultural influences and sensory perception.
Discover the essential components of food, from water and carbohydrates to proteins, lipids and vital micronutrients. Explore food safety, preservation techniques and global challenges. Engage with practical laboratory sessions focusing on flavour creation, protein functionality and dairy alternatives, bridging theory with real-world applications.
This paper is required for students taking Food Science as a degree but will also be of interest to anyone passionate about food and its broader impact on health, the environment and the complex systems that bring it to our tables.
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 | Tuition Fees for 2027 have not yet been set |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Schedule C
- Science
- Contact
- Professor Miranda Mirosa
foodscience.office@otago.ac.nz - Teaching staff
Co-ordinator: Professor Miranda Mirosa
Lecturers:Professor Indrawati Oey
Professor Aladin Bekhit
Dr Erin Young
Dr Karen Lusk- Paper Structure
The paper covers 3 key themes:
- Food systems, markets and consumers.
- Food composition and function.
- Food safety and quality.
- Teaching Arrangements
- Three lectures per week
- Fortnightly laboratory classes
- Textbooks
Recommended texts:
- McWilliams, M. (2016). Foods: Experimental Perspectives (8th ed.). Pearson. ISBN: 9780134204581
- Brown, A. C. (2024). Understanding Food: Principles and Preparation (7th ed.). Cengage. ISBN: 9780357974148
This text is available on close reserve in the Science Library.
- Graduate Attributes Emphasised
- Interdisciplinary perspective, Lifelong learning, Cultural understanding, Ethics, Environmental literacy, Information literacy, Research.
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 assessments 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.