FOODSCI 708 : Advanced Food Science


2022 Semester Two (1225) (15 POINTS)

Course Prescription

The functions and properties of food additives. Food attributes including colour, flavour and texture. Enzymic and non-enzymic browning. Emulsions and foams. Introduction to the Food Regulations. Interaction of macromolecules.

Course Overview

The focus of FOODSCI 708 is to provide the students with advanced knowledge of the chemicals in food products and reactions affecting food quality, together with the basic concepts of foods sensory perception. The students attending this course will mostly acquire expertise and skills to tackle the needs and challenges of the food industry.  This will provide the students with fundamental knowledge for the design of potentially new foods.  

Course Requirements

Prerequisite: Permission of Programme Director

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 4: Communication and Engagement

Learning Outcomes

By the end of this course, students will be able to:
  1. Show an adequate understanding of the chemical changes affecting food by identifying the chemical modifications affecting food compounds involved in the reactions that interest food upon modifications of the microenvironment. (Capability 1 and 2)
  2. Identify the chemical components illustrated in the lecture (Capability 1 and 3)
  3. Understand and describe the principles controlling browning in food products (Capability 1, 2 and 4)
  4. Understand and describe how sensory attributes of food influence consumer choices (Capability 1, 2 and 3)


Assessment Type Percentage Classification
Final Exam 40% Individual Examination
Presentation 30% Group Coursework
Mid-semester Test 30% Individual Test
Assessment Type Learning Outcome Addressed
1 2 3 4
Final Exam
Mid-semester Test

Key Topics

The design of the lectures and their delivery will be targeted towards the following topics:

Volatile aroma/odour compounds in food: theory; difficulties encountered during sample preparation, isolation, analysis and identification; methods of extraction; GC analysis; flavour-bulk food interactions; GC-Olfactometry; flavour release in the mouth; electronic noses.

Food colourants: the need and purpose of food colour; measuring colour in foods; colour regulations; synthetic food colours including dyes and lakes; natural food colours; inorganic food colourants.

Food additives other than those covered above: acids; bases; buffer systems and salts; sequestrants; antimicrobial agents; stabilisers and thickeners; fat replacers; masticatory substances; texturisers; clarifying agents; bleaching agents; anticaking agents; gases and propellants.

Food sweeteners: sweetness as a sensory property; theory of sweetness; sweetness substances including sugars, polyhydric alcohols, natural sweeteners, synthetic sweeteners and sweet proteins.

Enzymatic browning: reactions and mechanism; substrates; function of the enzymes involved; influence of pH, temperature and water activity; influence on food processing; means to alleviate adverse PPO action with examples.

Non-enzymatic browning: mixing amino acids and sugars; reactions in Maillard chemistry; Schiff's bases and Amadori / Heyns products; influence of roller drying and spray drying on milk lysine; influence of temperature, pH and aw; acrylamide formation from Maillard chemistry; control of Maillard reactions; the difference between caramelization and Maillard chemistry.

Sensory attributes of Food: basic tests and statistical analysis of food sensory properties.

Special Requirements

Not applicable. Although participation to lectures is not compulsory it is strongly advised when possible. 

Workload Expectations

This course is a standard 15 point post graduate 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 will receive 2 hours of lectures per week and there is an expectation that you will spend 4 hours of reading and thinking about the content and 4 hours of work on assignments and/or test preparation.

Attendance to the lectures is strongly advised and preferred.

Delivery Mode

Campus Experience or Online

This course is offered in two delivery modes:

Campus Experience

Attendance is required at scheduled activities to complete components of the course.
Lectures will be available as recordings.
The course may include live online events including group discussions and tutorials and these will be recorded.
Attendance on campus is required  for the exam.
The activities for the course are scheduled as a standard weekly timetable.


Attendance is expected at scheduled online activities to complete components of the course.
The course may include live online events and these will be recorded.
Attendance on campus is not required for the test or exam.
Where possible, study material will be released progressively throughout the course.
This course runs to the University semester/quarter timetable and all the associated completion dates and deadlines will apply.

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.

Lecture Material.

Course Book: 
S. Damodaran, K.L.Parkin, O.R. Fennema (Eds) (2007). Fennema’s Food Chemistry 4th Edition. CRC Press. Taylor Francis Group.

Additional resources:
T.G. Mezger (2006). The Rheology Handbook 2nd Edition, Vincentz Network, Hannover, Germany.
G. Reineccius (2005). Flavor Chemistry and Technology. CRC Press. Taylor Francis Group.
G. Reineccius (1994). Source Book of Flavors. An Aspen Publication.
R. Teranishi, E.L. Wick, I. Hornstein (Eds) (1999). Flavor Chemistry. Thirty Years of Progress. Springer Science+Business Media, LLC.
T.E. Acree, R. Teranishi (Eds) (1993). Flavor Science. Sensible Principles and Techniques. ACS.
L.A. Branen, M.P. Davidson, S. Salminen, J.H. Thorngate (Eds) (2001). Food Additives. CRC Press, NY. Available as an eBook from Library: eBook ISBN: 978-0-8247-4170-9.
R. Jeantet, T. Croguennec, P. Schuck, G. Brulé (Eds) (2016). Handbook of Food Science and Technology 1. ISTE Ltd.

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.

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.

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.

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 11/11/2021 09:44 a.m.