Tertiary Courses in Food Science, Technology & Engineering
Tertiary food science, technology & engineering courses and qualifications available in New Zealand - browse the list below, or use the alphabetical index to the right:
Graduate : Postgraduate
Graduate courses
 Bachelor of Applied Science (Food Science)
AUT University
Duration: 3 Years (Post 7th form)
Final 2 years course papers: Food Technology 6, Food Chemistry 6, Physical Measurement 6, Food Microbiology 6, Industrial Microbiology 6, Process Engineering 6, Mathematical & Statistical Models 5, Sensory Evaluation 7, Food Packaging Technology 7, Food Microbiology 7, Food Chemistry 7, Food Industry Legislation 7, Project 7, Quality Assurance 6, One of: Food & Environmental Analysis 6 or Biotechnology 7.
Prerequisites: Bursary pass in Chemistry, Biology, Maths, Bursary or Sixth Form Grade 5 in English.
Major Strength: Microbiology.
Contact: Assoc. Prof. Owen Young, Academic Leader, Food Science, AUT University, Private Bag 92006, Auckland 1142.
 Ph: +64 9 921 9999 (ext 8150)
Fax: +64 9 921 9973
Email: owen.young@aut.ac.nz,
Website: http://www.autuni.ac.nz/sciences/study-options/Food-Science/
 Bachelor of Commerce (Food Industry)
Lincoln University
Duration: 3 Years
Final 2 year’s course papers: Business Management; Microbes and Food; Principles of Marketing; Food Processing I; Food Quality; The Agribusiness Environment; Quality Management; Product Development; Food Processing II, Food Law.
Pre-requisites: University entrance qualification preferably in maths, chemistry, biology, physics.
Major Strength: Integration of commerce and food science.
Contact: Dr G Savage, PO Box 84, Lincoln University, Canterbury, New Zealand.
Ph: +64 3 325 2811 EXT 8142
Fax: +64 3 325 3851
Email: Dr G Savage
Web site: www.lincoln.ac.nz/story3073.html?
 Bachelor of Consumer & Applied Sciences (Consumer Food Science)
University of Otago
Duration: 3 Years
Final 2 years Course Papers: Food and Cultural Perspectives, Sensory Science, Nutrition and Health, Food Service Operations, Integrated Marketing Communications, Product and Brand Management, Psychology, Food Quality Management, Food Policy and Consumer Issues, Advanced Sensory Science, Food Marketing, Food and Consumers, Nutrition and Health Communication, Foodservice Management, Consumer Behaviour.
Pre-requisites: NCEA Level 3 Biology, Maths and English. Economics could be taken.
Major Strength: Students can specialise in an aspect of Consumer Food Science such as Sensory Science, Marketing, or Foodservice Management. This programme develops skills to enable students to work at the interface between technical food science and consumer science/marketing.
Contact: Associate Professor Phil Bremer, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-5469
Fax: +64 3 479-7567
Email: phil.bremer@stonebow.otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
Bachelor of Consumer & Applied Sciences (Honours) (Consumer Food Science)
University of Otago
Duration: 4 Years
Final 2 years Course Papers: Food Quality Management, Food Policy and Consumer Issues, Advanced Sensory Science, Food Marketing, Food and Consumers, The Global Politics of Food, Nutrition and Health Communication, Foodservice Management, Consumer Behaviour, Research Methodologies, Selected Topics in Sensory Science, Food Policy, Selected Topics in Consumer Food Science, Advanced Food Marketing, Research Project.
Pre-requisites: NCEA Level 3 Biology, Maths and English. Economics could be taken.
Major Strength: Students develop research skills, are trained in critical thinking and problem solving, and gain the experience of managing a research project in the final year.
Contact: Associate Professor Phil Bremer, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-5469
Fax: +64 3 479-7567
Email: phil.bremer@stonebow.otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
 Bachelor of Engineering (Honours)
The University of Waikato
School of Science & Engineering.
Duration: 4 years (IPENZ accredited)
Programmes relevant to food processing: Biochemical Engineering, Materials & Process Engineering
Final 2 year’s course papers:
Biochemical Engineering: Advanced biochemistry, microbiology, process engineering & design, transport processes & unit operations, engineering statistics, advanced biotechnology, process control, major design and research project
Materials & Process Engineering: Materials, mechanics of materials, manufacturing, process engineering & design, transport processes & unit operations, engineering statistics, process control, major design and research project
Pre-requisites: NCEA Level 3 Mathematics with Calculus; Chemistry; Physics (or equivalents)
Major Strengths: The BE(Honours) programmes produces highly qualified process engineers who can work in the food industry. The two programmes both have process engineering, management, and business with relevant information on biochemistry and microbiology (biochemical engineering) or materials (materials & process engineering). Graduates have found work in the food and dairy industry as process engineers and technologists.
Contact: Assoc. Dean of Engineering, School of Science & Engineering, Private Bag 3105, Hamilton
Ph: +64 7 838 4026 or +64 7 838 4020
Email: eng@waikato.ac.nz
OR
Biochemical: Dr Giridhar Nair, University of Waikato, Hamilton
Ph: +64 7 838 5119
Email: giridhar@waikato.ac.nz
Materials & Process engineering: Dr Michael Walmsley, University of Waikato, Hamilton
Ph: +64 7 838 4701
Email: m.walmsley@waikato.ac.nz
Website: http://eng.waikato.ac.nz/
Course details: http://eng.waikato.ac.nz/programmes/
 Bachelor of Engineering (Honours) (Biotechnology)
Massey University
Institute of Technology and Engineering.
Duration: 4 Years
Contact: Professor Yusuf Chisti Institute of Technology and Engineering, Massey University, Palmerston North.
Ph: +64 6 350 5934
Email: Y.Chisti@massey.ac.nz
Course details: http://study.massey.ac.nz/massey/students/studymassey/programme.cfm?major_code=2005&prog_id=93353
Bachelor of Engineering (Honours) (Chemical and Process)
 University of Canterbury
Department of Chemical and Process Engineering.
Duration: 4 years
Programmes relevant to food processing: Chemical and Process Engineering
Final 2 year’s course papers: Fluid mechanics, chemical engineering separations, chemical reaction engineering, process systems, thermodynamics, heat transfer operations, process design, laboratories, process control, process management, research project, with options in industrial pollution control, energy resource management, wood process science, engineered wood products, advanced process control, advanced materials, bioprocess engineering I and II, Industrial bioprocess engineering.
Pre-requisites: NCEA Level 3 Mathematics with Calculus; Chemistry; Physics (or equivalents) followed by a pass in the Engineering Intermediate first year at Canterbury.
Major Strengths: Graduates in chemical and processing engineering from Canterbury have been working in and contributing to the food industry for over 50 years. The programme provides significant depth of engineering understanding so that graduates have the confidence to solve a wide range of problems. Within the degree there is a bioprocess engineering programme which is very relevant to many parts of the food and pharmaceutical industries
Contact: Dr Ken Morison, Senior Lecturer, Chemical and Process Engineering, University of Canterbury, Private Bag 4800, Christchurch
Ph: +64 3 364 2578
Email: ken.morison@canterbury.ac.nz
Website: www.cape.canterbury.ac.nz
Bachelor of Science (Food Science)
Lincoln University
Duration: 3 years
Final 2 years Course Papers: Microbes & Food; Biometrics; Livestock or Plant Production; Biochemistry II, Food Processing I; Food Quality, Food Engineering; Quality Management; Food Microbiology; Food Biochemistry; Food Processing II; Food Law.
Pre-requisites: University entrance qualification preferably in C.
Major Strength: Food quality and safety - integration ‘paddock to plate’
Contact: Dr M J Noonan, PO Box 84, Lincoln University, Canterbury, New Zealand.
Ph: +64 3 325 2811 EXT 8195
Email: Dr M J Noonan
Web site: www.lincoln.ac.nz/story3156.html?
Bachelor of Science (Food Science)
University of Otago
Duration: 3 Years
Final 2 years Course Papers: Food Chemistry 1, Food Systems, Food Processing 1, Introductory Microbiology, Sensory Science, Food Chemistry 2, Food Processing 2, Food Quality Management, Food Policy and Consumer Issues, Advanced Sensory Science, Food Product Development, Food Marketing, Instrumental Methods of Chemical Analysis, Food Microbiology, Human Nutrition plus supporting papers.
Pre-requisites: NCEA level 3 Chemistry, Biology, Physics (desirable), Mathematics and English.
Major Strength: Staff active in research and strong linkages with other University departments and industry mean that this Department offers particularly comprehensive courses in Food Chemistry, Food Quality and Safety, Food Product Development and Sensory Science. Students can choose to specialise in any of these topics, while receiving a thorough grounding in core aspects of Food Science.
Contact: Associate Professor Phil Bremer, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-5469
Fax: +64 3 479-7567
Email: phil.bremer@stonebow.otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
Bachelor of Science (Food Science and Human Nutrition)
University of Otago
Duration: 3-4 Years
Final 2 years Course Papers: Food Chemistry 1, Food Systems, Food Processing 1, Sensory Science, Introductory Microbiology, Macronutrients Metabolism and Health, Micronutrients Metabolism and Health, Biochemistry, Physiology, Food Chemistry 2, Food Processing 2, Food Quality Management, Food Product Development, Food Microbiology, Metabolism Health and Disease 1, Metabolism Health and Disease 2, Life Cycle Nutrition, Nutrition and Health Communication.
Pre-requisites: NCEA level 3 Chemistry, Biology, Physics (desirable), Mathematics and English.
Major Strength: This double major in Food Science and Human Nutrition gives a unique opportunity to combine a comprehensive training in both disciplines.
Contact: Associate Professor Phil Bremer, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-5469
Fax: +64 3 479-7567
Email: phil.bremer@stonebow.otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
 Bachelor of Science (Honours)
University of Auckland
Duration: 4 years
Final 2 years course papers: Food Quality Attributes; Food Preservation; Advanced Microbiology; Nutritional Science; Analytical and Physical Chemistry for Biomedical Sciences; Managing Science and Technology; Food Process Engineering; Dissertation plus a selection from the following courses with the approval of the Director: Food Processing; Food Safety and Food Regulations; Food Science; Advanced Food Science; Selected Topics in Food Science and Technology; Industrial Internship.
Pre-requisites: 1st year papers in: Biology, Biochemistry, Chemistry.2nd year papers in: Food Science, Microbiology, Process Engineering, Biochemistry
Major Strength: Application of science to understanding food.
Contact: Assoc. Prof. Laurence Melton, Food Science, Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland. Ph: +64 9 373 7599 Ext. 86658 Fax: +64 9 373 7422 Email: l.melton@auckland.ac.nzWebsite: www.che.auckland.ac.nz/food/
Bachelor of Science (Honours) (Food Science)University of Otago
Duration: 4 Years
Final 2 years Course Papers: Food Chemistry 2, Food Processing 2, Food Quality Management, Food Policy and Consumer Issues, Advanced Sensory Science, Food Product Development, Food Marketing, Instrumental Methods of Chemical Analysis, Food Microbiology, Research Methodologies, Human Nutrition plus supporting papers; Advanced Food Chemistry, Selected Topics in Sensory Science, Process Manual Development, Food Policy, Fermentation Science and Technology, Flavour Science, Research Project.
Pre-requisites: NCEA level 3 Chemistry, Biology, Physics (desirable), Mathematics and English.
Major Strength: Students develop research skills, are trained in critical thinking and problem solving, and gain the experience of managing a research project in the final year.
Contact: Associate Professor Phil Bremer, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-5469
Fax: +64 3 479-7567
Email: phil.bremer@stonebow.otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
Bachelor of Science (Human Nutrition)Massey University
Institute of Food, Nutrition and Human Health.
Duration: 3 Years
The degree can be completed at the Albany (Auckland) or Palmerston North campuses.
Contact: Dr Jane Coad Institute of Food, Nutrition and Human Health, Riddet Building, College of Sciences, Massey University, Palmerston North.
Ph: +64 6 350 5962
Email: J.Coad@massey.ac.nz
OR
Elizabeth Stewart, Institute of Food, Nutrition and Human Health, College of Sciences, Massey University at Albany, Private Bag 102-904, North Shore Mail Centre, Auckland.
Ph: +64 9 443 9753
Email: E.Stewart@massey.ac.nz
Course details: http://study.massey.ac.nz/major.asp?major_code=2408&prog_code=92411
 Bachelor of Technology (with Endorsements in Food Technology or Biotechnology) Waikato Institute of Technology (WINTEC).
Duration: 3 years (360 Credits) Full Time (or can be taken Part Time).
Required courses: 24 15 credit courses at L5 and above; made up of a minimum 14 courses at L6 and above, with a minimum of 5 courses at L7.
Final year 3 papers: Topics in Food Technology or Biotechnology L7, Integrated Food Technology Systems or Biotechnology Systems L7, Food Technology or Biotechnology Project L7 (30 credits incl Industry Placement), Food Process Technology L7 or Microbial and Gene Technology L7.
Final year 2 papers: Data Analysis & Quality Assurance L6, Computer Applications for Technology L6, Research & Product Development L6. For Food Technology Endorsement - Food Chemistry L6, Process Engineering L6, Food Properties L6, plus a choice of at least 3 papers from Agritechnology, Biotechnology, Environmental Technology, IT, or Business at either L6 or L7.
For Biotechnology Endorsement – Molecular Genetics L6, Molecular Components of Living Organisms L6, Analytical Chemistry L6 plus a choice of at least 3 papers from Agritechnology, Environmental Technology, Food Technology, IT, or Business at either L6 or L7.
Year 1 papers: Introduction to Technology, Physical Principles, Communication in Business, Chemistry Principles and Methods, Organic Chemistry Principles, Microbiology Principles, Biological Principles, Biological Diversity, plus a choice of 2 papers from Agritechnology, Biotechnology, Environmental Technology, Food Technology, IT, or Business.
Entry Requirements:
- a minimum of 42 credits at level 3 or higher on the National Qualifications Framework, including a minimum of 14 credits at level 3 or higher in each of two subjects from the NZQA “approved subject” list, with a further 14 credits at level 3 or higher taken from one or two additional domains on the National Qualifications Framework of approved subjects.
To view Mathematics, English and special admissions criteria CLICK HERE.
Major Strengths: This is a new degree that was developed to produce work-ready technologists. There is a strong emphasis on (and assessment of) the development of communication, team-working and other transferable skills. The programme is closely aligned with industry demand and has the flexibility to incorporate IT and Business papers.
Contact: Kahli Smith, School of Science & Primary Industries, Wintec, Private Bag 3036, Hamilton.
Ph: +64 7 834 8800 ext 8345
Fax: +64 7 834 8823
Email: kahli.smith@wintec.ac.nz
Website: http://www.wintec.ac.nz/index.asp?pageID=2145821816
Bachelor of Technology (Honours) (Food Technology)Massey University
Institute of Food, Nutrition and Human Health.
Duration: 4 Years
Final 2 year’s course papers: Concentration Processes, Kinetics and Modelling; Process Engineering Applications; Food Formulation Technology; Food Packaging Technology and Plant Utilities; Food Preservation I Food Microbiology; Food Chemistry; Industrial Research Techniques; Quality Systems Design; Food Product Development; Nutrition and Food Choice; Food Technology Project; Food Characterisation; Food Process Design and Safety; Food Preservation III - Technologies; Technological Systems Operation.
Pre-requisites: From 2006 onwards; NCEA Level 3 Mathematics with Calculus; Chemistry; Physics (or equivalents).
Major Strengths: The BTech (Honours) (Food Technology) degree continues to be the premier course of its type in New Zealand, and has produced highly sought after food technology graduates for the NZ food industry for over 40 years. The programme integrates food science, food engineering, consumer science and business. Students taking this course can elect to specialize in either Food Process Engineering or Food Product Technology (essentially food product development).
The degree can be completed at the Albany (Auckland) or Palmerston North campuses.
Contact: Dr Owen McCarthy, Institute of Food, Nutrition and Human Health, Massey University, Palmerston North.
Ph: +64 6 350 5799 Ext 4398
Email: O.McCarthy@massey.ac.nz
OR
Dr Marie Wong, Institute of Food, Nutrition and Human Health, Massey University at Albany, Private Bag 102-904, North Shore Mail Centre, Auckland.
Ph: +64 9 414 0800 extn 41204
Email: M.Wong@massey.ac.nz
Website: http://foodtech.massey.ac.nz/
Course details: http://study.massey.ac.nz/major.asp?major_code=2017&prog_code=93354
Article from NZ Herald Employment, 11 April 05:
Massey University’s Bachelor of Technology food technology major aims to produce graduates who are professionals in new food product development, food processing at industrial scale, food safety and quality management. The four-year degree also gives graduates an understanding of consumer research, nutrition, packaging and project management. Graduates can work developing new foods, improving manufacturing processes, developing packaging, helping companies make quality foods, providing support and expertise to management, and doing scientific research.
http://www.nzherald.co.nz/index.cfm?c_id=11&ObjectID=10119704
 Bachelor of Wine Science
EIT (Eastern Institute of Technology) Hawke's Bay
Duration: 3 Years (full-time, or equivalent part time)
Final year course papers: Wine Evaluation Part B, Plant Physiology, Winery Engineering, Wine Production 2, Wine Microbiology, Wine Chemistry, Wine Science 2, Winery Experience, Wine Science Excursion 2, Elective.
Prerequisites: .
Major Strength: .
Contact: EIT, Private Bag 1201, Taradale, Napier, Hawke´s Bay.
Ph: +64 6 974 8000
Fax: +64 6 974 8910
Email: ,
Website: www.eit.ac.nz
Diploma in Technology (Science)
Waikato Institute of Technology (WINTEC)
Duration: 2 years (240 Credits). (Full time, Part Time, or Winter Block Courses available).
Final year 2 papers: Biomolecules, Food Chemistry, Food Properties, Food Engineering, Analytical Chemistry, Environmental Chemistry, Microbial Diversity, Applied Microbiology, Statistics & Quality Assurance, Molecular Biology, Mammalian Physiology, Ecosystems and Conservation, Work Placement.
Year 1 Papers: Laboratory Skills, Chemistry Concepts, Organic Chemistry, Introduction to Microbiology, Laboratory Procedures and Communication, Cells in Action, Environmental Issues, Life on Earth.
Pre-requisites: Entry Requirements:
- 12 credits at NCEA Level 2 or grades of 5 or better in Sixth Form Certificate in two subjects, one of which must be Biology or Chemistry, while it is strongly recommended that the other be one of Biology, Chemistry, Mathematics, Physics or Technology, or
- unit standards or other qualifications equivalent to the above, in the subjects specified.
Major Strength: Training Science Technicians for Industry where the emphasis is on practical skills.
Contact: Kahli Smith, School of Science & Primary Industries, Wintec, Private Bag 3036, Hamilton
Ph: +64 7 834 8800 ext 8345
Fax: +64 7 834 8823
Email: kahli.smith@wintec.ac.nz
Website: www.wintec.ac.nz/index.asp?pageID=2145821816
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Post Graduate Opportunities
The following post-graduate qualifications are available:
AUT UniversityAUT offers applied science degrees and diplomas that can be taken in Food Science for suitably qualified graduates. These courses emphasize links with the increasingly vital New Zealand food industry and the issues it's facing in this changing world. As a result students often gain Technology New Zealand scholarships. Courses currently offered are: Postgraduate Certificate in Applied Science
Postgraduate Diploma in Applied Science
Master of Applied Science
Master of Philosophy
Doctor of PhilosophyContact: Assoc. Prof. Owen Young, Academic Leader, Food Science, AUT University, Private Bag 92006, Auckland 1142.
Ph: +64 9 921 9999 (ext 8150)
Fax: +64 9 921 9627
Email: owen.young@aut.ac.nz,
Contact: Professor John Brooks, Professor of Food Microbiology and Head of Research, AUT University, Private Bag 92006, Auckland 1142.
Ph: +64 9 921 9428
Email: john.brooks@aut.ac.nz
Website: www.autuni.ac.nz
Massey University
Bachelor of Science with Honours (Human Nutrition)
Graduate Diploma in Technology
Graduate Diploma in Logistics and Supply Chain Management
Master of Dairy Science and Technology
Master of Engineering (Food Engineering)
Master of Engineering (Biotechnology)
Master of Science (Human Nutrition)
Master of Technology (Food Technology)
PhD
Postgraduate Diploma in Technology
Massey University
Institute of Food, Nutrition and Human Health.
IFNHH website: http://ifnhh.massey.ac.nz/study/study.aspx?category=Food%20Science%20and%20Technology
Fonterra Graduate Technical Programme
Master of Dairy Science and Technology
Graduates in the Fonterra Graduate Technical Programme (FGTP) will be involved in an intensive, continuous, one year, post-graduate training course. This programme includes practical work, factory immersion and research and development courses. The Master of Dairy Science & Technology of Massey University is awarded on successful completion of the course.
Details and application: www.fonterragrads.co.nz/
University of Auckland
Master of Science (Food Science)
This MSc degree follows from a BSc and takes 2 years (4 semesters) to complete. The course work, normally completed in the first year, comprises core courses in food science and elective courses. A thesis based on a research project is normally completed during the second year. Applicants who have completed a BSc (Hons) degree specialising in Food Science or Food Technology may be permitted to enrol in MSc by thesis only. Assessment for the taught component is by a combination of coursework, assignments and final examination.
Pre-requisites: A clearly better-than-average performance in a relevant Bachelor’s degree in Science, Technology, or in a related field.
Requirements: Courses (14 points), including 10 points chosen from the following, and 4 points as elective courses in other relevant subjects.
Food Processing, Food Biotechnology, Project in Food Science, Food Safety and Food Regulations, Food Science, Advanced Food Science, Selected Topics In Food Science and Technology, Industrial Internship plus a thesis based on a research project on some aspect of food science.
Selection for the programme is based on academic merit, but a professional interest in food science or food technology will be taken into account.
A Postgraduate Diploma in Science (Food Science) is also available, one year after completion, at a better than average standard, of a BSc.
A PhD in Food Science requiring three years research leading to publication in international food journals is also offered.
Contact: Course Coordinator, Assoc. Prof. Laurence Melton, Food Science,
Department of Chemistry,
The University of Auckland,
Private Bag 92019, Auckland.
Ph: 64 9 373 7599 Ext. 86658
Fax: 64 9 373 7422
Email: l.melton@auckland.ac.nz
Website: www.auckland.ac.nz/science/food/FoodSc.htm
Other postgraduate courses in Food Science at University of Auckland:
PhD in Food Science
MSc in Wine Science
Post Graduate Diploma in Food Science
Website: www.che.auckland.ac.nz/food/
University of Canterbury
Chemical and Process Engineering
The degrees of Master of Engineering and Ph.D. can be completed at the University of Canterbury by carrying out research relevant to the food industry.
Website: http://www.cape.canterbury.ac.nz/research/research_topics.shtml
University of Otago
Post Graduate Diploma in Consumer & Applied Sciences
Post Graduate Diploma in Science
Master of Consumer & Applied Sciences
Master of Science
Doctor of Philosophy
Website: www.otago.ac.nz/foodscience/
University of Waikato
Post Graduate Diploma in Science
http://sci.waikato.ac.nz/student_info/courses/Diplomas.shtml#PostgraduateDiploma
Master of Engineering
http://sci.waikato.ac.nz/student_info/courses/Master.shtml
Master of Science
http://sci.waikato.ac.nz/student_info/courses/Master.shtml
Master of Science (Technology)
http://sci.waikato.ac.nz/student_info/courses/Master.shtml
Master of Philosophy
http://www.waikato.ac.nz/enrol/higherdegrees.shtml
Doctor of Philosophy
http://www.waikato.ac.nz/enrol/higherdegrees.shtml
University of Waikato
Website: www.waikato.ac.nz
Contact the relevant tertiary institution for more details.
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