FOODSCI 399 : Capstone: Food and Nutrition


2023 Semester Two (1235) (15 POINTS)

Course Prescription

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.

Course Overview

Capstone courses are centred round a student-led project, which involves the integration and application of prior learning to develop a novel food product or innovation within food and nutrition systems. Students will work in groups and come up with potential project ideas which will be developed and then executed in consultation with the course coordinators and academic staff in the Food Science, Nutrition and related disciplines.  In the process of completing their project students will apply their accumulated knowledge in all aspects of Food Science and Nutrition and acquire insights into the diverse aspects of food and nutrition systems in New Zealand.
The structure of the course is outlined below:
  • Weeks 1-3: Students develop project ideas, formalise a project area and conduct a literature search on the project area
  • Week 4: Students prepare and present a literature review relating to their project.
  • Week 5: Students prepare and present a formal project proposal.
  • Weeks 6 to 10: Students work on their project.
  • Week 11: Students present their project report.
  • Week 12: Submission of the formal written project report.

Course Requirements

Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 4: Communication and Engagement
Capability 5: Independence and Integrity
Capability 6: Social and Environmental Responsibilities
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. Identify and comprehensively describe a current issue in food science and nutrition based on current food science and nutrition literature. This could include any food and nutrition system aspect that relates to any process or infrastructure involved in feeding a population. (Capability 1, 2, 3, 4, 5 and 6)
  2. Prepare a proposal giving a range of options for addressing the identified issue in food science and nutrition based on current food science and nutrition literature. (Capability 2, 3, 4, 5 and 6)
  3. Conduct a project implementing one of the proposed options for addressing the identified issue in food science and nutrition. This could include; a)Developing a novel food product b)Developing an educational resource for a target population c)Developing a novel approach to any aspect of food and nutrition systems. (Capability 1, 2, 3, 4, 5 and 6)
  4. Effectively communicate every aspect of the work to a scientifically literate audience. (Capability 4)
  5. Critically reflect on performance feedback to identify and action learning opportunities and self-improvements and instigate the process for others. (Capability 5)


Assessment Type Percentage Classification
Assignments, written proposal 10% Group Coursework
Presentation, literature review 10% Individual Coursework
Presentation, proposal 10% Individual Coursework
Presentation; final project report 15% Individual Coursework
Report: final project 50% Individual Coursework
Reflection and peer assessment 5% Individual Coursework
Assessment Type Learning Outcome Addressed
1 2 3 4 5
Assignments, written proposal
Presentation, literature review
Presentation, proposal
Presentation; final project report
Report: final project
Reflection and peer assessment


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Special Requirements

This course has no theoretical component and participation in the practical component is compulsory.
Some presentation sessions are scheduled from 5 to 8 pm in teaching weeks 4, 5 and 11 of the semester.
Use of the food production laboratory facility requires adherence to the health and safety requirements in addition site specific hygiene requirements. 

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.

Contact hours for this course include n0 lectures, four 3 hour student presentation or discussion sessions over the semester and 5 weeks during which you are expected to complete the project.  Project work might include the use of the food processing laboratory facility which is open at specific schedule laboratory times during the semester.

Delivery Mode

Campus Experience

Attendance is required at scheduled activities including labs, tutorials and student presentations. 
There are neither tests nor an exam. 
The activities for the course are scheduled over the 12 weeks of semester. 

A remote version of the course can be made available to students located overseas because of border restrictions, or those with an exemption to study remotely.

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 are no prescribed texts.

Health & Safety

Students are required to wear safety glasses and lab coats in all laboratories. 

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 improving the course in response to 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 against online source material using computerised detection mechanisms.

The course includes a substantial proportion of group work and will incorporate a peer assessment process.

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 31/10/2022 09:29 a.m.