Courses - Faculty of Science
Food Science
Stage I
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
Concepts in 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. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Restriction: FOODSCI 100
Stage II
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: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
Food Preservation
Food is spoilt by microbiological, chemical, biochemical and physical processes. It is important to understand the mechanism of spoilage caused by each of these processes in order to prevent or minimise such degradation. This course includes fundamental principles covering the preservation and processing of different food products. 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
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
Prerequisite: FOODSCI 200 or 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: 15 points from STATS 101, 108 and 15 points from FOODSCI 200, 201
Corequisite: FOODSCI 301 or Permission of the Programme Director/Course Coordinator
Principles of Food Processing
The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
Theory of Food Product Design
Examines the science underpinning human sensory perception and food preferences and how this science interfaces with the design and development of food products as well as the fundamental aspects of food product development.
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
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 or 310 and a further 30 points at Stage III in Food Science and Nutrition
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.
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.
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 - Level 9
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.
Prerequisite: Permission of Programme Director
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.
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.
Restriction: FOODSCI 301, 610
Advanced Topics in Food Science 1
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Prerequisite: Permission of Programme Director
Restriction: FOODSCI 709
Advanced Topics in Food Science 2
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Prerequisite: Permission of Programme Director
Restriction: FOODSCI 709
Research Proposal - Level 9
A review of the literature and research methods associated with a selected research topic assigned to an individual student. This will be at internationally recognised academic standards and demonstrate a capacity for independent thinking. It will include a consideration of the project from a Vision MÄtauranga perspective.
Prerequisite: Permission of Programme Director
BSc(Hons) Dissertation in Food Science - Level 9
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
Research Project - Level 9
Prerequisite: Permission of Programme Director
To complete this course students must enrol in FOODSCI 790 A and B, or FOODSCI 790
Dissertation - Level 9
Prerequisite: Permission of Programme Director
To complete this course students must enrol in FOODSCI 791 A and B, or FOODSCI 791