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    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 ) $1,173.30
    International Tuition Fees Tuition Fees for international students are elsewhere on this website.
    Schedule C

    Dr Biniam Kebede

    Teaching staff

    Co-ordinator: Dr Biniam Kebede
    Lecturers: Professor Aladin Bekhit
    Professor Phil Bremer
    Dr Graham Eyres
    Fiona Nyhof
    Professor Craig Bunt
    Professor Indrawati Oey
    Professor Miranda Mirosa
    Dr Dominic Agyei
    Dr Biniam Kebede
    Dr Mei Peng
    Erin Young

    Paper Structure

    The paper covers four key themes:

    1. Food and Consumer: past, present and future
    2. Understanding food composition: why is it important?
    3. Plant and animal foods
    4. Ensuring food safety and quality
    Teaching Arrangements
    • Lectures (3 lectures/week)
    • Fortnightly laboratory classes
    • The final course mark is based on an internal assessment of 40% and final exam of 60%
    Internal assessment components are:
    • Assignments: 25%
    • Mid-semester Exam: 15%

    Recommended texts:

    Brown A. 2017. Understanding Food: Principles and Preparation, 6th edition, Cengace Learning.

    McWilliams M. 2008. Foods: Experimental Perspectives, 6th edition, Pearson Prentice Hall Inc, New Jersey (or the new 7th edition).

    Both texts will be available on close reserve in the Science Library.

    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 this paper will:

    • Develop an understanding of how food is produced for health and well-being
    • 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, quality and sustainability in food production
    • Develop an understanding of the key factors that influence food choice


    Semester 1

    Teaching method
    This paper is taught On Campus
    Learning management system


    Stream Days Times Weeks
    A1 Tuesday 12:00-12:50 9-13, 15-22
    Wednesday 12:00-12:50 9-13, 15-22
    Thursday 12:00-12:50 9-13, 15-16, 18-22
    Friday 14:00-14:50 17


    Stream Days Times Weeks
    Attend one stream from
    A1 Wednesday 09:00-11:50 10, 12, 15-16, 19, 21
    A2 Wednesday 14:00-16:50 10, 12, 15-16, 19, 21
    A3 Thursday 09:00-11:50 10, 12, 15-16, 19, 21
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