Detailed study of the physical, biochemical and chemical characteristics common to food groups. A description of the technology associated with the production of commonly eaten food products is presented and related to changes in composition.
Food Systems (FOSC 202) provides students with the background knowledge required to understand how the specifications, handling and processing of raw food materials (such as meat and fish products,dairy products, fruit and vegetables) impact on 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 enables food companies produce safe, high-quality and nutritious foods to feed populations.
| Paper title | Food Systems 2 |
|---|---|
| Paper code | FOSC202 |
| Subject | Food Science |
| EFTS | 0.15 |
| Points | 18 points |
| Teaching period | Semester 2 (On campus) |
| Domestic Tuition Fees (NZD) | $1,092.15 |
| International Tuition Fees (NZD) | $5,004.75 |
- 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
Dr Dominic Agyei
Professor Indrawati Oey
Associate Professor Aladin Bekhit
Professor Phil Bremer
Dr Graham Eyres
Ms Fiona Nyhof- 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
Detailed study of the physical, biochemical and chemical characteristics common to food groups. A description of the technology associated with the production of commonly eaten food products is presented and related to changes in composition.
Food Systems 2 (FOSC 202) provides students with knowledge in how the specifications, handling, and processing of raw food materials (such as meat and fish products, dairy products, fruit and vegetables) impact on 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 enables food companies to produce safe, high-quality, and nutritious foods. This paper also gives a background into resilience in food systems, and how it relates to the UN Sustainable Development Goals. A combination of lectures, laboratory experiments, presentations, workshops, and trips to food companies are used to provide students with both theory and hands-on practical experience.
| Paper title | Food Systems 2 |
|---|---|
| Paper code | FOSC202 |
| Subject | Food Science |
| EFTS | 0.15 |
| Points | 18 points |
| Teaching period | Semester 2 (On campus) |
| Domestic Tuition Fees | Tuition Fees for 2022 have not yet been set |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- 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
Dr Dominic Agyei
Professor Indrawati Oey
Associate Professor Aladin Bekhit
Professor Phil Bremer
Dr Graham Eyres
Ms Fiona Nyhof- 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)
