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


2021 Semester One (1213) / Semester Two (1215) (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

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 course 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.

The objective of this course is to enable students to obtain knowledge on a number of specific topics relevant to Food Science & Technology research areas. Each module consists of 8 hours of contact with lecturers and may consist of a mixture of lectures, tutorials and in some cases, student presentations on the topic of the module. One module will be offered in the first semester and three modules will be offered in the second semester. The final grade is based on the student's performance in their best 3 modules.

Semester One: (Module 1) Delivery of Functionality in Complex Food Systems, presented by Prof Siew-Young Quek.
Semester Two: (Module 2) Infrared Spectroscopy for Foods presented by Dr Peter Swedlund.
                           (Module 3) Antioxidants, presented by Prof Bob Anderson.  
                           (Module 4) Dairy (minerals, proteins and processing), presented by Drs Peter Swedlund, Davide Mercadante, and Kang Huang. 

Note:- Capabilities Developed in this Course / Learning Outcomes / Assessments, as detailed below, refer to the Module presented in Semester 1 2021. These will be updated later in the year for the three Modules to be presented in Semester 2.

Course Requirements

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

Capabilities Developed in this Course

Capability 2: Critical Thinking
Capability 4: Communication and Engagement

Learning Outcomes

By the end of this course, students will be able to:
  1. Communicate a scientific research through oral presentation (Assignment 1) (Capability 2 and 4)
  2. Demonstrate ability to search databases, read literature and write in a scientific manner (Assignment 2) (Capability 2 and 4)


Assessment Type Percentage Classification
Assignment 1 20% Group Examination
Assignment 2 80% Individual Examination
Assessment Type Learning Outcome Addressed
1 2
Assignment 1
Assignment 2



Key Topics


Special Requirements

Compulsory group participation (for Assignment 1)

Workload Expectations

For this course, you can expect 8 hours of lectures/tutorials over 4 weeks, plus 4 hours of reading and thinking about the content of the lectures/tutorials and 4 hours of work on assignments per week.

Delivery Mode

Campus Experience or Online

This course is offered in two delivery modes:

Campus Experience

Attendance by all locally enrolled students is expected at scheduled activities including tutorials/lectures to complete components of the course.
Lectures will be available as recordings. Other learning activities including tutorials will be available as recordings.
Attendance on campus is required for the tests.
The activities for the course are scheduled as a standard weekly timetable delivery.
Attendance is expected at scheduled online activities including tutorials/lectures to complete components of the course.
The course will include live online events including tutorials/lectures and these will be recorded.
Attendance on campus is not required for the tests, which will be conducted online for overseas students.
Where possible, study material will be released progressively throughout the course.
This course runs to the University semester timetable and all the associated completion dates and deadlines will apply.

Learning Resources

Access to prerecorded lecture slides on Canvas and access to lecture recordings for revision. Access to databases on the internet.

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.

Other Information


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.

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 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 your assessment is fair, and not compromised. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator, and if disruption occurs you should refer to the University Website for information about how to proceed.

Under the Covid alert levels:
Level 1: Lectures and tutorials will be given on campus and locally enrolled students are expected to attend. All lectures and tutorials are recorded and hence will be available for subsequent learning and for overseas students. Assessments for locally enrolled students will take place on campus while assessments for overseas students will be online.
Level 2: You will not be required to attend lectures and tutorials in person. All teaching and assessment will have a remote option.
Level 3 / 4: All teaching activities and assessments are delivered remotely.

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 21/06/2021 12:41 p.m.