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Understanding food, its components, quality and consumer appeal are the ingredients of Food Science. At the University of Otago, Food Science papers aim to prepare people for creative, challenging, diverse and rewarding food industry careers.
Food Science builds upon the basic sciences of Biology, Chemistry and Physics and it interacts with such diverse scientific disciplines as Human Nutrition, Microbiology, Biochemistry, Biotechnology and Process Engineering. All play an important role in the understanding of the foods we produce, manufacture and consume.
Some of the topics addressed by Food Science include: food manufacturing (product development, processing, packaging); what food is made of (food chemistry and analysis); what has been added (vitamins, preservatives, colour, flavour); how stable it is (shelf life, microbiology); safety (food contaminants, food poisoning); and sensory properties (taste, appearance, smell, texture).
- Bachelor of Arts and Science (BASc)
- Bachelor of Science (BSc)
- Bachelor of Science with Honours (BSc(Hons))
- Diploma for Graduates (DipGrad)
- Postgraduate Diploma in Science (PGDipSci)
- Master of Science (MSc)
See the full list of Food Science (FOSC) papers.
Bachelor of Science (BSc) majoring in Food Science
CELS 191 Cell and Molecular Biology
FOSC 111 Food Principles
FOSC 112 Introduction to Food Marketing
FOSC 201 Food Systems 1
FOSC 202 Food Systems 2
FOSC 213 Sensory Science
MICR 221 Microbes to Medicine
FOSC 301 Food Chemistry, Structure and Function
FOSC 302 Food Preservation and Processing
FOSC 311 Food Product Development
126 further points (MICR 331 Food Microbiology recommended); must include 36 points at 200-level or above.
Up to 90 points may be taken from outside Science
Bachelor of Science with Honours (BSc(Hons)) in Food Science
Postgraduate Diploma in Science (PGDipSci) in Food Science
Note: With approval from the Head of the Department of Food Science, FOSC 460 or one 400-level paper from another relevant subject may be substituted for one of FOSC 401-405.
Master of Science (MSc) in Food Science
|Papers and Thesis|
Minor Subject Requirements
Food Science as a minor subject for a BA, MusB, BPA, BTheol, BSc, BAppSc, BCom, BHealSc or BASc degree
Available as a minor subject for a Bachelor of Arts (BA), Bachelor of Music (MusB), Bachelor of Performing Arts (BPA), Bachelor of Theology (BTheol), Bachelor of Science (BSc), Bachelor of Applied Science (BAppSc), Bachelor of Commerce (BCom), Bachelor of Health Sciences (BHealSc) or Bachelor of Arts and Science (BASc) degree
FOSC 111 Food Principles
FOSC 201 is a prerequisite for FOSC 301 and 302.
Note: Students majoring in Consumer Food Science for the Bachelor of Applied Science (BAppSc) must include two of FOSC 301, 302, MICR 331