Overview
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 ) | $1,141.35 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- 72 100-level points
- Schedule C
- Science
- Notes
- 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.
- Contact
- Teaching staff
Associate Professor Aladin Bekhit
Dr 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.
- Textbooks
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 and O.R. Fennema (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 proximate composition of foods, interaction between components and processing techniques used in the food industry
- Understand the matter that makes up our food and provides the key to preservation
- Predict behaviour so that food can have a useful life over very long periods from harvest to consumption
- Relate the theory of fluid flow, heat transfer and mass transfer to understanding of unit operations in food processing and in the design of food processing equipment
- Appreciate the effects of process equipment choice on the quality and safety aspects of the food being processed and to economically choose the most appropriate unit operation for the desired process outcome
Timetable
Overview
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. |
- Prerequisite
- 72 100-level points
- Schedule C
- Science
- Notes
- 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.
- Contact
- 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.
- Textbooks
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