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FOSC202 Food Systems 2

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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 (NZD) $1,110.75
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

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One of CELS 191, CELS 199, CHEM 111, CHEM 191, FOSC 111 and 72 further points
Schedule C
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.

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 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)

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Semester 2

Teaching method
This paper is taught On Campus
Learning management system


Stream Days Times Weeks
A1 Tuesday 09:00-09:50 28-34, 36-41
Wednesday 09:00-09:50 28-34, 36-41
Thursday 09:00-09:50 28-34, 36-41


Stream Days Times Weeks
Attend one stream from
A1 Monday 09:00-11:50 28-34, 36-41
A2 Monday 14:00-16:50 28-34, 36-41