University of Otago
Dunedin, New Zealand
Area of Study
Nutrition and Food Science
Taught In English
Course Level Recommendations
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.
Recommended U.S. Semester Credits3 - 4
Recommended U.S. Quarter Units4 - 6
Hours & Credits
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.
The paper covers 6 key themes:
-Food microbiology and safety
-Food groups and ingredients
-Food and consumers
-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
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.
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.