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    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 ) $1,243.65
    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

    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
    Teaching Arrangements

    FOSC201 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 consult their FOSC111 notes and:

    • 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 Coultate, T.P. (4th, 5th or 6th Edition). The e-version of 4th edition is available online (Available here) and the print version of 6th edition is in the Science Library (TX531.CU75 2016) Library record.
    • Food Processing Technology by Fellows, P. J. (5th Edition) (2022). Available online here.
    • Food Analysis by 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 as a hardcopy in the Science Library (TX541.F65 2017). Library record

    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
    Assessment details

    The final examination is three hours in duration and is worth 60% of the final mark. 10% can be replaced by a 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%).

    Timetable

    Semester 1

    Location
    Dunedin
    Teaching method
    This paper is taught On Campus
    Learning management system
    Blackboard

    Lecture

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

    Practical

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

    Tutorial

    Stream Days Times Weeks
    Attend one stream from
    A1 Monday 09:00-09:50 12, 14, 16, 19, 21
    A2 Monday 14:00-14:50 12, 14, 16, 19, 21
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