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

dominic.agyei@otago.ac.nz

Teaching staff

Co-ordinator:
Dr. Dominic Agyei

Lecturers:
Dr. Dominic Agyei
Associate Professor Aladin Bekhit
Professor Phil Bremer
Dr. Graham Eyres
Ms. Fiona Nyhof
Professor Indrawati Oey

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.

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.

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)

Timetable

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

dominic.agyei@otago.ac.nz

Teaching staff

Co-ordinator:
Dr. Dominic Agyei

Lecturers:
Dr. Dominic Agyei
Associate Professor Aladin Bekhit
Professor Phil Bremer
Dr. Graham Eyres
Professor Indrawati Oey

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.

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.

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)

Timetable