Food Principles

University of Otago

Course Description

  • Course Name

    Food Principles

  • Host University

    University of Otago

  • Location

    Dunedin, New Zealand

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Course Level Recommendations

    Lower

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credit Points

    18
  • Recommended U.S. Semester Credits
    3 - 4
  • Recommended U.S. Quarter Units
    4 - 6
  • Overview

    An introduction to scientific and social aspects of food including food composition, food groups, nutrition guidelines, food preparation and quality, food habits, food preservation, and topical issues in food science.

    Course Structure
    The paper covers 6 key themes:
    -Food composition
    -Food handling
    -Food microbiology and safety
    -Food groups and ingredients
    -Food processing
    -Food and consumers

    Learning Outcomes
    -To gain a basic understanding of food composition, food groups and nutrition guidelines and how these relate to food products
    -To gain experience in food preparation and develop an understanding of the functional role of ingredients and how ingredient interactions and processing methods influence product characteristics
    -To understand basic principles of food safety, food processing, food preservation and food quality
    -To develop an understanding of the key factors that influence food choice

    Textbooks
    Recommended texts:

    Brown A. 2011. Understanding Food: Principles and Preparation, 5th edition, Cengace Learning, Stamford, USA (or the 4th edition)
    McWilliams M. 2008. Foods: Experimental Perspectives, 6th edition, Pearson Prentice Hall Inc, New Jersey (or the new 7th edition).

    Both texts will be available on close reserve in the Science Library.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.