FOODSCI 200 : Food Composition and Nutrition


2020 Semester One (1203) (15 POINTS)

Course Prescription

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.

Course Overview

This course presents the scientific study of food and nutrition.  It is designed to follow on from FOODSCI 100 but to also be accessible to students who have done either CHEM 110 (Chemistry of the Living World) or BIOSCI 106 (Foundations of Biochemistry).  There are 3 lectures per week and one laboratory per fortnight. Lectures have approximately a 50:50 split between Food Science topics delivered by Peter Swedlund from the Science Faculty and Nutrition topics delivered by Amy Lovell from the Faculty of Medical and Health Sciences.  There will be six blocks in the course.  Each block will contain 5 lectures and one demonstration-tutorial session with the aim of students being able to experience (e.g. taste, smell etc) the concepts discussed in class.  The topics covered in the 6 blocks include:

  1. Proteins; 
  2. Carbohydrates;
  3. The vitamins;
  4. The minerals;
  5. Dispersed systems such as emulsions, gels and foams;
  6. Selected topics including alcohol, antioxidants and fad diets.

There will be a range of guest speakers covering more topical areas of food and nutritional sciences.  A detailed course description can be obtained by emailing the course coordinators; or

Course Requirements

Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 5: Independence and Integrity
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. Demonstrate competence in core food science and nutrition areas and integrate and apply knowledge to solve real-world problems and make decisions. Areas include: food chemistry and analysis, nutrition and health and food regulations. (Capability 1, 2 and 3)
  2. Identify and describe the signs and symptoms of major nutrient deficiency and toxicity states. (Capability 1, 2 and 3)
  3. Explain the metabolic and physiological basis for the consequences of dietary practices that affect nutrient levels, and relate the consequences to the roles of essential nutrients in metabolic processes; (Capability 1, 2 and 3)
  4. Effectively Effectively communicate contemporary Food Science and Nutrition issues in various ways, including technical report writing and in forms for a non-technical audience; (Capability 1, 2, 3 and 5)
  5. Use practical skills and chemical techniques in a laboratory setting, following safe laboratory practices and communicate answers in the form of a laboratory report. (Capability 1, 2, 3 and 5)


Assessment Type Percentage Classification
Laboratories 25% Individual Coursework
Quizzes 5% Individual Coursework
Test 20% Individual Test
Final Exam 50% Individual Examination
Assessment Type Learning Outcome Addressed
1 2 3 4 5
Final Exam
Students must pass both the theory and the practical component of the course.  The theory part includes the tests and the exam.  The practical component includes the laboratories.


Please see the course coordinator about Tuakana support.

Key Topics

    The vitamins;
    The minerals;
    Dispersed systems such as emulsions, gels and foams;
    Selected topics including alcohol, antioxidants and fad diets.

Learning Resources

There is no prescribed text.
Suggested readings and pother activities will provided with each block.
Lecture notes will be provided as pdf files prior to classes and students are advised to print these prior to class to allow for annotation.

Special Requirements

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

To attend the laboratories students will need safety glasses, an approved laboratory coat, long hair up off the collar and closed toe shoes.

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. 5 hours of lectures 
  2. 1 hour of tutorial
  3. 3 hours in the laboratory
  4. 3 hours preparing a laboratory report
  5. 8 hours reading and thinking about the content and test preparation.

Digital 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.


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.

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 against online source material using computerised detection mechanisms.

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 at

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.

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.

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 you may be asked to submit your 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. The final decision on the completion mode for a test or examination, and remote invigilation arrangements where applicable, will be advised to students at least 10 days prior to the scheduled date of the assessment, or in the case of an examination when the examination timetable is published.

Published on 22/12/2019 07:27 a.m.