Courses - Faculty of Science


Food Science

Stage I

FOODSCI 100
15 Points

Foundations of Food and Nutrition

Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.

Restriction: FOODSCI 201

Stage II

FOODSCI 200
15 Points

Food Composition and Nutrition

Covers the composition and structure of food. The approach will extend the FOODSCI 100 content from lipids to proteins, carbohydrates and key minor food components. There will be a focus on the molecular structure of the major food components and how they relate to the physical, sensory and nutritional properties of foods.

Prerequisite: 30 points from BIOSCI 106, CHEM 110, FOODSCI 100

FOODSCI 201
15 Points

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

FOODSCI 202
15 Points

Food Preservation

Food is spoilt by microbiological, chemical, biochemical and physical processes. Therefore, understanding the mechanism of spoilage brought about by each of these processes in order to prevent or minimise such degradation in very important. In this course, fundamental principles covering the different preservation and processing techniques are emphasised. The principles involved in the development of food safety and HACCP programmes, as well as New Zealand food laws are also covered.

Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110

Restriction: FOODSCI 302

Stage III

FOODSCI 301
15 Points

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 200, 201

FOODSCI 302
15 Points

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

FOODSCI 303
15 Points

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: 15 points from STATS 101, 108 and 15 points from FOODSCI 200, 201

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

FOODSCI 304
15 Points

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

FOODSCI 399
15 Points

Capstone: Food and Nutrition

Food and Nutrition pathway students will work together in groups to identify and develop a new food product or food system that addresses or responds to a nutritional issue. Students will focus on the interplay between the nutritional aspects of the product or system and the sensory, stability, convenience, cost, regulatory and processing aspects of the product.

Prerequisite: FOODSCI 303 and a further 30 points at Stage III in Food Science and Nutrition

Diploma Courses

FOODSCI 691
30 Points

FOODSCI 691A
15 Points

FOODSCI 691B
15 Points

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

FOODSCI 703
15 Points

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

FOODSCI 705
15 Points

Project in Food Science

Prerequisite: Permission of Programme Director

Restriction: FOODSCI 691

FOODSCI 706
15 Points

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

FOODSCI 707
15 Points

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

FOODSCI 708
15 Points

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

FOODSCI 709
15 Points

FOODSCI 709A
7.5 Points

FOODSCI 709B
7.5 Points

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

FOODSCI 710
15 Points

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.

FOODSCI 711
15 Points

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.

FOODSCI 712
15 Points

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.

FOODSCI 713
15 Points

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.

FOODSCI 714
15 Points

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.

FOODSCI 715
15 Points

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.

FOODSCI 716
15 Points

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.

FOODSCI 717
15 Points

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.

FOODSCI 740
15 Points

Food Analysis

Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.

Prerequisite: Programme Director approval

Restriction: FOODSCI 301, 610

FOODSCI 755
15 Points

Special Topic

Prerequisite: Programme Director approval

FOODSCI 788
60 Points

FOODSCI 788A
30 Points

FOODSCI 788B
30 Points

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

FOODSCI 796A
60 Points

FOODSCI 796B
60 Points

MSc Thesis in Food Science

Prerequisite: Permission of Programme Director

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

FOODSCI 797
45 Points

FOODSCI 797A
22.5 Points

FOODSCI 797B
22.5 Points

Project in Food Safety

To complete this course students must enrol in FOODSCI 797 A and B, or FOODSCI 797

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