FOODSCI 110 : Concepts in Food and Nutrition


2024 Semester Two (1245) (15 POINTS)

Course Prescription

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.

Course Overview

The course introduces students to the multifaceted nature of food science and nutrition, focusing on the interplay between food, nutrition, and health. This paper is for students not majoring in Food Science and Nutrition or doing the Studies in the Food and Health Module.  No background in science is assumed at the start of the course.  Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems focusing on carbohydrates, fats and oils, water and vitamin C. There are two lectures per week and one tutorial per week, which are designed to complement the lectures to enhance students’ understanding of the topic.  Lectures have approximately a 50:50 split between Food Science and Nutrition.  The Food topics are delivered by Peter Swedlund from the Faculty of Science, while the Nutrition topics are delivered by Amy Lovell from the Faculty of Medical and Health Sciences.  The topics covered in the six blocks include:
  1. Food systems
  2. Fundamentals of food components and nutrition
  3. Carbohydrates
  4. Fats and oils
  5. Water
  6. Introduction to micronutrients
A detailed course description can be obtained by emailing the course coordinator at

Course Requirements

Restriction: FOODSCI 100

Capabilities Developed in this Course

Capability 1: People and Place
Capability 2: Sustainability
Capability 3: Knowledge and Practice
Capability 4: Critical Thinking
Capability 5: Solution Seeking
Capability 6: Communication
Capability 7: Collaboration
Capability 8: Ethics and Professionalism
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. Describe and explain the interdisciplinary nature of Food Science and Nutrition in the context of the analytical approach to science. (Capability 1, 2 and 3)
  2. Explain the composition and nutritional properties of a variety of foods with some application to nutrient digestion and metabolism and physiologic systems. (Capability 3, 4 and 5)
  3. Describe the general structural features and the functions of the main food components of lipids, carbohydrates, sugars, proteins and water including concepts such as Weende proximate analysis, Atwater Conversion factors and the glycaemic index. (Capability 3, 4 and 5)
  4. Apply information from foundational sciences as a basis for understanding the behavioural, dietary, and environmental factors of foods and nutrients in heath and disease. (Capability 2, 3, 4 and 5)
  5. Describe the main structural features and general properties of lipids in foods, food processing and metabolism; including the concepts cis, trans, omega, unsaturated and saturated. (Capability 2, 3, 4 and 5)
  6. Discuss the behaviour and properties of water in foods as a key determinant of food properties ranging from texture to microbial stability and describe the function of water in the human body. (Capability 3, 4 and 5)
  7. Use scientific terminology to communicate concepts relating to food science and nutrition from the scientific literature. (Capability 4, 5, 6, 7 and 8)


Assessment Type Percentage Classification
Tutorial exercises 20% Individual Coursework
Take home quiz 10% Individual Coursework
Tests (x2) 20% Individual Test
Final Exam 50% Individual Examination
Assessment Type Learning Outcome Addressed
1 2 3 4 5 6 7
Tutorial exercises
Take home quiz
Tests (x2)
Final Exam
The course has plussage to give students an extra chance if they did not do well in the tests.
This means if you do better in the final exam than in the midterm tests, your final exam is used for the mid term tests as well.


Tuākana Science is a multi-faceted programme for Māori and Pacific students providing topic specific tutorials, one-on-one sessions, test and exam preparation and more. Explore your options at

Tuakana support tutorials will be provided.

Key Topics

  1. Food systems
  2. Fundamentals of nutrition
  3. Carbohydrates
  4. Fats and oils
  5. Water
  6. Introduction to micronutrients

Special Requirements

Attendance at the tutorials is compulsory.  Exceptions will be made in the case of medical certificates or (with prior approval) participation in major sporting or cultural events.

Workload Expectations

This course is a standard 15 point course, and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in.
For this course, you can expect the following each fortnight;
  1.  3 hours of lectures.
  2. 1 hour in class demonstration session
  3.  1-hour tutorial.
  4. 5 hours reading and completing a tutorial exercise.
  5. 10 hours reading and thinking about the content, post-class activities, and test preparation.

Delivery Mode

Campus Experience

Attendance is optional for the lectures but is compulsory for the tutorials. 
Lectures will be available as recordings.
The tests and the exam will be held online and can be done remotely.
The activities for the course are scheduled as a standard weekly timetable delivery over the 12 weeks of the semester.

Learning Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Please remember that the recording of any class on a personal device requires the permission of the instructor.

There is no prescribed text.
Lecture notes will be provided as PDF files before classes, and students are advised to print these before class to allow for annotation.
Lectures will be recorded for those who are not able to attend. 
Suggested readings and other activities will be provided electronically for each block.

Health & Safety

There are no specific Health and Safety issues that relate to this course.

Student Feedback

During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.

At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.

Your feedback helps to improve the course and its delivery for all students.

We are continually updating the course based on student feedback.

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed for potential plagiarism or other forms of academic misconduct, using computerised detection mechanisms.

Class Representatives

Class representatives are students tasked with representing student issues to departments, faculties, and the wider university. If you have a complaint about this course, please contact your class rep who will know how to raise it in the right channels. See your departmental noticeboard for contact details for your class reps.


The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.

You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.

Inclusive Learning

All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.

Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website

Special Circumstances

If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.

If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page

This should be done as soon as possible and no later than seven days after the affected test or exam date.

Learning Continuity

In the event of an unexpected disruption, we undertake to maintain the continuity and standard of teaching and learning in all your courses throughout the year. If there are unexpected disruptions the University has contingency plans to ensure that access to your course continues and course assessment continues to meet the principles of the University’s assessment policy. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator/director, and if disruption occurs you should refer to the university website for information about how to proceed.

The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.

Student Charter and Responsibilities

The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter


Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.

In this course students may be asked to submit coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. In exceptional circumstances changes to elements of this course may be necessary at short notice. Students enrolled in this course will be informed of any such changes and the reasons for them, as soon as possible, through Canvas.

Published on 31/10/2023 10:52 a.m.