FOODSCI 709A/B : Selected Topics in Food Science and Technology


2020 Semester Two (1205) / 2021 Semester One (1213) (15 POINTS)

Course Prescription

Modules will be organised by the staff and invited lecturers. Topics offered will usually be based on the specialist interests of the lecturers, although controversial issues may be included (for example, genetically modified food, irradiated food). Students may be required to participate actively by contributing seminars. Topics may vary from year to year.

Course Overview

Dear Students,  
Welcome to both returning and new students in FOODSCI 709/A/B, Semester 2. 1. This is a post-graduate course primarily for students enrolled in either the BSc(hons), MSc or PGDipSci in Food Science but can also be taken by post graduate students in other disciplines or Faculties who have an appropriate background. The paper is useful for students intending further study towards research-based MSc and PhD degrees and is also useful for those wishing to have a career in the Food Industry.

I trust you have come through Semester 1 in good shape and looking forward to a more normal University life in Semester 2 after a relaxing inter-semester break. Here is some important information on the continuation of the above courses .  
Times and location of Lectures.  
Lectures given on Mondays will be at 4-6 pm, and on Thursdays 4-6 pm                              
 All lectures will be given in Building 303, Room G02  
1. Dairy systems from several perspectives presented by Drs Davide Mercadante, Kang Huang and Peter Swedlund.  
This course will be given on Mondays starting in the 1st week of the semester, July 27th.  
The module introduces the fundamental concepts of protein structure and function.  It moves rapidly from Lennard-Jones potentials to the wonders of caseins and beta-lactoglobulin.  The minerals in milk are introduced in terms of abundance, complexation and solubility before discussing the role of caseins as a transport protein system.  Several dairy food systems are considered in terms of transformations of the casein system.  The last section covers aspects of dairy processing from several perspectives.  These include pasteurisation, heat exchanges, fouling and modern technological approaches to antifouling.  The non-thermal pasteurisation with high pressure processing is discussed.  
8 Lectures 
Dr Davide Mercadente, Room 302-867,  
Dr Peter Swedlund: Room 302-851, p.swedlund  
Dr Kang Huang, Room 302-873,  
2.  Infrared Spectroscopy for Food Analysis presented by Dr Peter Swedlund.  
This course will be given on Thursdays starting in the 1st week of the semester, July 30th.   
The module starts with a broad overview of the interactions of light with matter and then moves to descriptions of infrared and near infrared spectroscopy and their application to food systems.  Some aspects of using Principal Component Analysis for dealing with multivariate data are introduced.   
8 Lectures 
Dr Peter Swedlund: ext Room 302-851, p.swedlund 
3. Antioxidants  presented by Prof Bob Anderson.  
This course will be given on Thursdays starting straight after mid-semester break, September 24th.   
This  module describes the body's natural antioxidant defenses against free-radical associated damage to biomolecules and  sources of antioxidants obtained from the diet. Mechanistic aspects will be described, which bring about health benefits in the lowering the risks of disease and ameliorating ageing processes. 
6 Lectures + 2 Lectorials with student participation 
Prof Bob Anderson: ext Room 529-306A/302-1035, 
According to School of Chemical Sciences policy, there will be no hard copy hand-outs of lecture material supplied. If you wish to have a copy of the lecture notes with you in lectures you will need to print them out and bring them with you. Lecture slides will normally be available on Canvas beforehand.  
We are committed to delivering the best courses possible. Please let us know if there is anything we can do to  
assist your learning and engagement in FOODSCI 709/A/B.  
Best regards,  
Prof Bob Anderson (FOODSCI 709/A/B Course Director)  

Course Requirements

To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 5: Independence and Integrity

Learning Outcomes

By the end of this course, students will be able to:
  1. Describe and explain DAIRY:-The working principles regulating the role of intrinsically disordered proteins in casein micelles • The differences between structured and intrinsically disordered proteins in dairy food products (Capability 1)
  2. Describe and explain DAIRY:- The principles underlying the relative abundance and solubility of the elements • How caseins function as a transport system for calcium and phosphorous and how various food systems depend on transformations of the casein micelles (Capability 1)
  3. Describe and explain DAIRY:- The principles underlying the fouling during dairy processing and the applications of antifouling coatings and materials • How emerging technologies are used in dairy processing (Capability 1)
  4. Describe and explain INFRARED:- An overview of the electromagnetic spectrum and the transitions that occur when different regions interact with matter • Refraction, transmission, absorption, specular and diffuse reflection, Ibn Sahl's law • The nature of the vibrational modes of small molecules, Hooke's law (Capability 1)
  5. Describe and explain INFRARED:- • Mid infrared spectra and the vibrational modes of hydrocarbons, lipids, carbohydrates, and proteins • Instrumentation and path length issues for using mid infrared with food systems (Capability 1)
  6. Describe and explain INFRARED:- Near infrared spectroscopy, harmonics and anharmonicity and its application to foods • The use of 2nd derivatives to analyse single component systems and Principal Component Analysis for multicomponent systems (Capability 1)
  7. Describe and explain ANTIOXIDANTS:- Sources of natural antioxidants in the body and antioxidants derived from the diet . (Capability 1)
  8. Describe and explain ANTIOXIDANTS:- Mechanisms of how antioxidants function. (Capability 1)
  9. Describe and explain ANTIOXIDANTS:- Possible health benefits related to antioxidants. (Capability 1)
  10. Think and write about ASSIGNMENTS:- Independent completion by each student alone and in their own words. (Capability 5)


Assessment Type Percentage Classification
Assignments: DAIRY 13.33% Individual Coursework
Test: DAIRY 20% Individual Test
Assignments: INFRARED 13.33% Individual Coursework
Test: INFRARED 20% Individual Test
Assignments: ANTIOXIDANTS 13.34% Individual Coursework
Test: ANTIOXIDANTS 20% Individual Test
Assessment Type Learning Outcome Addressed
1 2 3 4 5 6 7 8 9 10
Assignments: DAIRY
Assignments: INFRARED

Assessment for this course consist of assignments and tests There are no practical laboratories in this course.


The link to the Tuākana programme page is:

Learning Resources

Dairy systems from several perspectives: (Recommended reading) 
        Dairy chemistry and biochemistry   
        P. F. Fox author.; T. Uniacke-Lowe author.; P. L. H. McSweeney author.; J. A. O'Mahony   
        Advanced dairy chemistry. Volume 1B, Proteins : applied aspects   
        P. L. H. McSweeney editor.; James A. O'Mahony   
         Equipment Fouling in the Dairy Application: Problem and Pretreatment  
         Georges Daufin; Jean-Pierre Labbé  
Infrared Spectroscopy for Food Analysis: (Recommended reading) 
         Near-infrared technology : in the agricultural and food industries  
         Phil Williams and K. H Norris   
         Infrared spectroscopy : fundamentals and applications   
         Barbara Stuart  
Antioxidants: (Recommended reading) 
         K. Neha et al.  Medicinal prospects of antioxidants: A review.

Special Requirements


Workload Expectations

This course consists of modules and can be taken in two ways. FOODSCI 709 is delivered in one semester as a standard [15] point course while FOODSC 709 A/B is deliverd over two semesters as two 7.5 point courses. In general taking the course over two semesters provides the students with greater options in terms of the modules available. 

The workload is standard for a 15 point paper with students expected to spend 10 hours per week involved in each 15 point course that they are enrolled in. Students taking the two 7.5 point option will have the work spread out over two semesters but with a greater workload in semester two than semester one. 

For FOODSCI 709 you can expect 2 hours of lectures per week, 4 hours of reading and thinking about the content  and 4 hours of work on assignments and/or test preparation. For FOODSCI 709A/B you have the same total number of hours but spread over two semesters.

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 26/07/2020 02:41 p.m.