FOSC202 Food Systems and Quality

Overview

Understanding the physical and biochemical properties of food systems and factors that influence their sustainability, processing, safety, quality, and acceptability.

Food Systems and Quality provides students with knowledge of how the specifications, handling, and processing of raw food materials (such as meat and fish products, dairy products, fruit and vegetables) impact the functionality and quality of the final product. Students will also gain an in-depth knowledge of how processing technologies, quality assurance, and risk assessment enable food companies to produce safe, high-quality, and nutritious foods. A combination of lectures, laboratory experiments, presentations, workshops, and trips to food companies provides students with both theory and hands-on practical experience.

About this paper

Prerequisite

One of CELS 191, CELS 199, CHEM 111, CHEM 191, FOSC 111 and 72 further points

Schedule C

Science

Contact

Dr. Yakun Hou: Yakun.hou@otago.co.nz

Teaching staff

Co-ordinator: Dr. Yakun Hou

Lecturers:

Dr. Yakun Hou

Professor Aladin Bekhit

Professor Phil Bremer

Associate Professor Graham Eyres

Dr. Erin Young 

Paper Structure

The paper covers five key themes:

• Biochemical changes of meat and fish products during food production
• Biochemical changes of fruits and vegetables during food production
• Biochemical changes of dairy products during food production
• Brewing and fermentation processes (a case study)
• Quality management systems in food production

Teaching Arrangements

Lectures (3 lectures/week), laboratory sessions, company visits, and group presentations.

Textbooks

Textbooks are not required for this paper.

Graduate Attributes Emphasised

Global perspective, Interdisciplinary perspective, Lifelong learning, Critical thinking, Cultural understanding, 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 gain:

• An understanding of food systems: the science, processes and technologies used in the production of foods from materials such as meat and fish, dairy, and fruit and vegetables
• An understanding of how changes in physico-chemical characteristics impact upon the quality and functionality of food
• The skills required to critically implement procedures to mitigate quality deterioration in food, and to implement food quality management systems
• The ability to implement food safety and food quality control measures (certification, compliance, support systems, HACCP documentation and process control)

Assessment details

Assessment: The final paper mark is based on internal assessment of 50% and final
exam of 50%.

Internal assessment components are:

• Assignment: 40% (4 assignments)
• Mid-semester exam 10%

Assessment structure may be subject to change.

Overview

Understanding the physical and biochemical properties of food systems and factors that influence their sustainability, processing, safety, quality, and acceptability.

Food Systems and Quality provides students with knowledge of how the specifications, handling and processing of raw food materials (such as meat and fish products, dairy products, fruit and vegetables) impact the functionality and quality of the final product.

Students will also gain an in-depth knowledge of how processing technologies, quality assurance and risk assessment enable food companies to produce safe, high-quality and nutritious foods.

A combination of lectures, laboratory experiments, presentations, workshops and trips to food companies provides students with both theory and hands-on practical experience.

About this paper

Prerequisite

One of CELS 191, CELS 199, CHEM 111, CHEM 191, FOSC 111 and 72 further points

Schedule C

Science

Contact

Professor Indrawati Oey: indrawati.oey@otago.ac.nz

Teaching staff

Co-ordinator:

• Professor Indrawati Oey

Lecturers:

• Professor Indrawati Oey
• Professor Aladin Bekhit
• Professor Phil Bremer
• Associate Professor Graham Eyres
• Dr Erin Young

Paper Structure

The paper covers 5 key themes:

• Biochemical changes of meat and fish products during food production
• Biochemical changes of fruits and vegetables during food production
• Biochemical changes of dairy products during food production
• Brewing and fermentation processes (a case study)
• Quality management systems in food production

Teaching Arrangements

Lectures (three per week)

Laboratory Sessions

Company Visits

Group Presentations

Textbooks

Textbooks are not required for this paper.

Graduate Attributes Emphasised

Global perspective, Interdisciplinary perspective, Lifelong learning, Critical thinking, Cultural understanding, 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 gain:

• An understanding of food systems: the science, processes and technologies used in the production of foods from materials such as meat and fish, dairy and fruit and vegetables
• An understanding of how changes in physico-chemical characteristics impact the quality and functionality of food
• The skills required to critically implement procedures to mitigate quality deterioration in food, and to implement food quality management systems
• The ability to implement food safety and food quality control measures (certification, compliance, support systems, HACCP documentation and process control)

Assessment details

Assessment: The final paper mark is based on internal assessments of 50% and a final exam of 50%.

Internal assessment components are:

• Assignment: 40% (4 assignments)
• Mid-semester Exam: 10%

Assessment structure may be subject to change.