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Home Science publications

Jams, Jellies, Pickles & Relishes 1988We often get requests for publications from the Department of Home Sciences, particularly Preserving Food (1986) and Jams, Jellies, Pickles & Relishes (1988).

These are now out of print.

For more information on the origins of the Food Science Department, and our connection to the old Home Science programme, see our history page.

Frequently asked questions

What is the difference between Food Science and Nutrition?

Food scientists are oriented toward the food itself, whereas a Nutritionist is more concerned with how food affects the person who eats it. Understanding food, its components, quality and consumer appeal are the ingredients of Food Science.  Food Science students generally study the science behind the production of food. The course work includes a lot of biology, chemistry and physics and scientific studies.

More on the careers of Food Science graduates

Nutrition students are oriented toward careers in the health sector and the study of human nutrition covers all the areas that have an impact on health as influenced by food.

More on the careers of Nutrition graduates

What is the difference between a best before and use by date?

The 'Use By' date indicates how long your food should keep safely if the storage instructions are followed. You should not buy or consume food when the 'Use By' date has expired and it is illegal to sell food with an expired 'Use By' date.

The 'Best Before' date indicates when the quality of the product may begin to change. It is not a safety issue. Food can be sold beyond its 'Best Before' date provided it is still fit for consumption.

The 'Baked On/Baked For' dates are used on bread products with a shelf life of less than seven days.

For more information go to Food Labelling - Ministry of Primary Industries

What is a food additive?

Additives are used to improve food. They can:

  • improve the keeping quality of a food by making it last longer on the shelf or in the fridge, for example a preservative to prevent the growth of bacteria or a humectant to stop food from drying out
  • improve the taste or appearance of a food, for example by the use of flavours, thickeners and colours

For more information visit the Ministry of Primary Industries website.

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