Physical chemistry of food dispersions, colloid and surface chemistry, food component interactions, food functionality, release of flavour and bioactive compounds, digestion and structure, enzymatic reactions that create structure and flavour.
Food chemistry aims to understand the behaviour of the chemical constituents of food and the factors that influence food functionality and quality. The chemistry of food is an important and complex subject area due to the large number of chemical compounds and the possible reactions that can take place during food production and processing. With this knowledge, food technologists can design food products that are safe to eat, nutritionally beneficial, have acceptable sensory attributes and that will maintain these attributes during storage.
|Paper title||Food Chemistry, Structure and Function|
|Teaching period||Semester 2 (On campus)|
|Domestic Tuition Fees (NZD)||$1,141.35|
|International Tuition Fees||Tuition Fees for international students are elsewhere on this website.|
- FOSC 201 and (CHEM 111 or CHEM 191) and (FOSC 202 or FOSC 213)
- Schedule C
- Teaching staff
Convenor: Dr Graham Eyres
Lecturers: Dr Graham Eyres
Assoc Prof Aladin Bekhit
Dr. Dominic Agyei
Prof Indrawati Oey
Laboratory activities: Michelle Leus
- Paper Structure
FOSC301 (18 points) will be taught through 24 lectures (24 hours) and three laboratory activities (3 x 3 hours). The final examination is three hours in duration and is worth 60% of the final mark with internal assessment accounting for 40%, evaluated through laboratory reports and a mid-term exam (see Assessment schedule, below).
- Mid-term exam 10%
- Lab Reports 20%
- Group presentation 10%
- Final Exam 60%
- Teaching Arrangements
FOSC 301 will run in the second semester. Two one-hour Lectures will be held per week. Students should allocate 12 hours per week to this course over the semester. This time includes lectures, laboratories, completion of reports and independent study.
Text books are not required for this paper, but it is recommended that students refer to:
Food Chemistry (5th Edition) by Damodaran, S., Parkin, K.L., and Fennema, O.R. (2017). Available on reserve in the Science Library (TX541 .F65 2017).
Other texts or literature references on specific topics will be provided in lectures, available online, in the Food Science Library or the University Science Library.
- Graduate Attributes Emphasised
- Communication, Critical thinking, Information literacy, Research.
View more information about Otago's graduate attributes.
- Learning Outcomes
Students who successfully complete this paper will:
- Demonstrate an understanding of the physical and chemical properties of food components
- Gain an appreciation of the complexity of chemical and physical reactions that can take place in food products, the effect of processing conditions and the impact on food quality
- Be able to survey the scientific literature to find, interpret and communicate specific information