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    Explore food components; analysis of food composition; food ingredients; and principles of food processing; and how these factors impact on food quality and functionality.

    This paper provides students with fundamental knowledge of food components, their physical and chemical properties, and their functionality in foods as a foundation for future studies in food science. The course material covers the chemistry and properties of the major food components (i.e. water, protein, carbohydrates, lipids, pigments, vitamins and minerals) and their occurrence and importance in foods; food ingredients and the impact on functionality; and the principles of major food processing operations and their impact on food quality and functionality. The practical program establishes laboratory methods and techniques for the qualitative and quantitative analysis of food components and their properties.

    About this paper

    Paper title Food Components, Processing and Functionality
    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.
    72 100-level points
    Schedule C
    For students not taking Consumer Food Science or Food Science as a major or minor subject, the prerequisite is (FOSC111 or CHEM191) and 36 further 100-level points.

    Professor Aladin Bekhit
    Associate Professor Graham Eyres

    Teaching staff

    Professor Aladin Bekhit
    Associate Professor Graham Eyres
    Dr Dominic Agyei
    Dr Biniam Kebede

    Paper Structure

    The main themes covered are:

    • Food components, composition and functionality
    • Introductory food processing and preservation

    The final examination is three hours in duration and is worth 60% of the final mark. 10% can be replaced by an optional Terms Test (on a plussage basis). The other 40% is evaluated during laboratory performance with a mixture of laboratory reports (3 reports, each worth 10%) and questions (2 sets of questions, each worth 5%).

    Teaching Arrangements

    Food Science 201 has three lectures per week and six Laboratory classes over thirteen weeks.

    Students should allocate 12 hours per week to this course over the semester. This time includes lectures, laboratories, completion of reports and independent study.


    It is recommended that students obtain:

    • Principles of Food Chemistry by DeMan, J.M., Finley, J.W., Hurst, W.J. and Lee, C.Y. (4th Edition) (2018). Available online here.
    • Food – The Chemistry of its Components by T.P. Coultate (4th, 5th or 6th Edition). The e-version of 4th edition is on line (Available here) and print version 6th edition is on Reserve in the Science Library.
    • Food Processing Technology by P. J. Fellows (4th Edition). Available online here.
    • Food Analysis. Nielsen, S. Suzanne (5th edition) (2017). Available online here

    You may find the following text useful if you are proceeding to 3rd year Food Science:

    Fennema's Food Chemistry by S. Damodaran and K.L. Parkin (5th Edition)(2017). Available on Reserve in the Science Library (TX541 .F65 2017).

    Graduate Attributes Emphasised
    Critical thinking, Information literacy, Research, Teamwork.
    View more information about Otago's graduate attributes.
    Learning Outcomes

    Students who successfully complete this paper will:

    • Be introduced to the composition of foods and the properties of food components
    • Understand the interaction between food components and the impact on food properties
    • Be introduced to the key processing techniques used in the food industry
    • Understand the major food processing unit operations in the food industry
    • Appreciate the effects of food processing on the safety, functionality and quality of food


    Semester 1

    Teaching method
    This paper is taught On Campus
    Learning management system


    Stream Days Times Weeks
    A1 Tuesday 09:00-09:50 9-13, 15-22
    Wednesday 09:00-09:50 9-13, 15-22
    Thursday 09:00-09:50 9-13, 15-16, 18-22


    Stream Days Times Weeks
    Attend one stream from
    A1 Monday 09:00-09:50 12, 15, 17, 19, 21
    Monday 09:00-11:50 10-11, 13, 16, 18, 20
    A2 Monday 14:00-14:50 12, 15, 17, 19, 21
    Monday 14:00-16:50 10-11, 13, 16, 18, 20
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