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Food Science

Stage II

Foundations of Food Science

The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included.

Prerequisite: At least 30 points from BIOSCI 101, 102, 106, 107, CHEM 110, 120, MEDSCI 142, PHYSICS 160, PSYCH 109

Stage III

Food Quality Attributes

Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food.
Recommended preparation: BIOSCI 203 and 204

Prerequisite: FOODSCI 201

Food Preservation

The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer.

Recommended preparation: FOODSCI 301, BIOSCI 204, CHEMMAT 211

Prerequisite: FOODSCI 201

Sensory Science

Human perception and preference of food products. Design of experiments, statistical methodologies and applications in industry and research. Sampling of foods is undertaken in this course.

Prerequisite: STATS 101 and FOODSCI 201

Corequisite: FOODSCI 301 or Permission of the Programme Director/Course Coordinator

Food Product Development

Development and evaluation of new products from raw ingredients through a thorough understanding of the physical and chemical properties of materials. Sensory evaluation will be a component. Sampling of food products is therefore undertaken in this course.

Prerequisite: FOODSCI 301 and 303

Corequisite: FOODSCI 302 or Permission of the Programme Director/Course Coordinator

Diploma Courses

Special Topic

PG Diploma Dissertation (Food Science)

Restriction: FOODSCI 705

To complete this course students must enrol in FOODSCI 691 A and B, or FOODSCI 691

Postgraduate 700 Level Courses

Food Processing

Preservation of food by standard methods including freezing, dehydration and thermal processing. New developments in food preservation. Unit operations, mass and energy balance, and heat transfer are covered. Chemical and physical changes food undergoes during processing.

Prerequisite: Permission of Programme Director

Project in Food Science

Prerequisite: Permission of Programme Director

Restriction: FOODSCI 691

Food Safety

An understanding of the changing regulations that apply to the New Zealand food industry is of paramount importance. Pathogen awareness and control from an industry perspective are examined. HACCP and risk management plans will be generated.

Prerequisite: Permission of Programme Director

Food Science

Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.

Prerequisite: Permission of Programme Director

Advanced Food Science

The functions and properties of food additives. Food attributes including colour, flavour and texture. Enzymic and non-enzymic browning. Emulsions and foams. Introduction to the Food Regulations. Interaction of macromolecules.

Prerequisite: Permission of Programme Director

Selected Topics in Food Science and Technology

Modules will be organised by the staff and invited lecturers. Topics offered will usually be based on the specialist interests of the lecturers, although controversial issues may be included (for example, genetically modified food, irradiated food). Students may be required to participate actively by contributing seminars. Topics may vary from year to year.

To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709

Industrial Internship

The industrial internship is an opportunity for students to experience the food industry at first hand. While the placement would normally be in New Zealand, overseas internships are possible. The student will work in the food organisation on a defined project under the supervision of a suitably qualified person. A detailed written report on the assignment must be submitted.

The Science of Food Contaminants and Their Control

Examines the biology and biochemistry of human pathogens, their interactions with humans at the cellular level via the food chain, their epidemiology and control mechanisms. Also examines the chemical and physical food contaminants, their etiology and ways to prevent contamination of food.

Food Safety Management

An overview of the management of Food Safety from farmgate to fork, and the development of food safety planning and risk management including HACCP plans, their verification, validation, and implementation, traceability, and recall mechanisms.

Food Legislation

An overview of Australian and New Zealand food regulations and also related food regulations of some of our major trading partners, how they operate and are controlled. Models of food control plans, food labeling legislation, enforcement of food laws and the structures which govern these will also be examined.

Research Methodology in Food Safety

Methodologies consistent with human health research to identify and critically appraise relevant research, and to use appropriate methodologies to design research projects and collect, report and analyse data.

Food Allergens and Intolerants

An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.

Current Issues in Food Safety

Current issues in Food Safety will be selected from time to time depending on the interest of the students and availability of experts to teach such course. Topics will focus on the science of issues of processing, contamination, packaging, storage and handling.

Food Processing and Sanitation

The science of some of the basic processing methods of food and packaging. The course will also cover properties of solid foods and their surface characteristics and the chemistry of detergents and sanitisers as well as factors affecting their effectiveness.

BSc(Hons) Dissertation in Food Science

A research proposal will be prepared on the dissertation topic. Students will be required to present an overview of the proposal in a seminar. Students will participate in the critical analysis of scientific papers. The student will carry out an original piece of research. The results will be presented and discussed in a dissertation. A seminar on the research will be given.

Restriction: FOODSCI 789

To complete this course students must enrol in FOODSCI 788 A and B, or FOODSCI 788

MSc Thesis in Food Science

Prerequisite: Permission of Programme Director

To complete this course student must enrol in FOODSCI 796 A and B

Project in Food Science

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Source: The University of Auckland 2013 Online Calendar
Last updated on: Thursday 1 November 2012
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