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
AUT University
 Bachelor of Science (Food Safety)
AUT University
Duration: 3 Years
Year 2 and 3 courses: Food Microbiology, Analytical Chemistry, Health Protection, Food Industry Legislation, Environmental Risk Assessment, Communicable Diseases, Quality Assurance, Advanced Food Microbiology, Food Safety Systems, Research Project.
Prerequisites: NCEA University Entrance (or equivalent) for school leavers.
Major Strength: Food Microbiology and Risk Assessment.
Contact: Professor Owen Young, Head of Food Science, AUT University, Private Bag 92006, Auckland 1142.
 Ph: +64 9 921 9544
Email: owen.young@aut.ac.nz,
Website: www.aut.ac.nz/study-at-aut/study-areas/sciences/qualifications/undergraduate/bachelor-of-science-food-science
Bachelor of Science (Food Science)
AUT University
Duration: 3 Years
Year 2 and 3 courses: Food Chemistry, Food Microbiology, Food Technology, Process Engineering, Analytical Chemistry, Advanced Food Chemistry, Sensory Evaluation, Advanced Food Microbiology, Food Product Development / Research Project.
Prerequisites: NCEA University Entrance (or equivalent) for school leavers.
Major Strength: Food Chemistry and Food Microbiology.
Contact: Professor Owen Young, Head of Food Science, AUT University, Private Bag 92006, Auckland 1142.
Ph: +64 9 921 9544
Email: owen.young@aut.ac.nz,
Website: www.aut.ac.nz/study-at-aut/study-areas/sciences/qualifications/undergraduate/bachelor-of-science-food-science
EIT
 Bachelor of Wine Science
EIT (Eastern Institute of Technology) Hawke's Bay
Duration: 3 Years (full-time, or equivalent part time)
Contact: EIT, Private Bag 1201, Hawkes Bay Mail Centre, Napier 4142.
Ph: +64 6 974 8000
Fax: +64 6 974 8910
Email: info@eit.ac.nz,
Website: http://www.eit.ac.nz/programmes/bachelor-of-viticulture-bachelor-of-wine-science-concurrent-degrees/
Lincoln University
 Bachelor of Agribusiness and Food Marketing
Lincoln University
Duration: 3 Years
Final 2 year’s course papers: Processing Food for Consumers; The Agribusiness Environment; The Global Business Environment; Transforming Data into Information; Managing Value; Logistics Management; Food Product Innovation and Quality; Supply Chain Management; Agribusiness Strategic Management; Marketing of New Zealand Products and Services; food Industry Case Studies.
Pre-requisites: University entrance qualification preferably in maths, biology, Accounting/Economics.
Major Strength: Integration of commerce and food science.
Contact: Nic Lees, Lincoln University, Canterbury, New Zealand.
Ph: +64 3 423 0275
Email: 
Web site: www.lincoln.ac.nz
Bachelor of Science (Food Science)
Lincoln University
Duration: 3 years
Final 2 years Course Papers: Processing Food for the Consumers; Food Safety and Microbiology; Biometrics; Biochemistry II, Advanced Food Processing; Food Engineering; Microbial Biotechnology; Food Biochemistry and Biotechnology; Food Product Innovation and Quality; Design or Research Essay; Research Placement;
Pre-requisites: University entrance qualification preferably in Biology, Chemistry and Maths.
Major Strength: Product Development and Quality Assurance within the food
Contact: Sue Mason, Lincoln University, Canterbury, New Zealand.
Ph: +64 3 423 0639
Email:
Web site: www.lincoln.ac.nz/Study/Qualifications/Qualification/?QualCode=B.Science&major=foodsc
Bachelor of Viticulture and Oenology
Lincoln University
Duration: 3 years
Final 2 years Course Papers: Horticultural Systems; Biometrics; Principles of Wine Science; Viticulture I; Viticulture II; Wine Quality Assessment; Choices from –Winery Equipment & Structure; Vineyard & Winery Management; Grape Pest & Disease Management; Science of Grapes & Wine; Wine Chemistry & Technology.
Pre-requisites: University entrance qualification preferably in Biology and Chemistry.
Major Strength: Practical work requirements and ability to specialise within Business, Ecology, Tourism or Food Science.
Contact: Glen Creasy, Lincoln University, Canterbury, New Zealand.
Ph: +64 3 423 0646
Email:
Web site: http://www.lincoln.ac.nz/Study/Qualifications/Qualification/?QualCode=b.viticulture%20%26%20oenology&major=false
Massey University
 Bachelor of Engineering (Honours) Chemical and Bioprocess Engineering
Massey University
School of Engineering and Advanced Technology.
Duration: 4 Years
Contact: Professor Yusuf Chisti, School of Engineering and Advanced Technology, Massey University, Palmerston North.
Ph: +64 6 350 5934
Email: Y.Chisti@massey.ac.nz
Course details: http://www.massey.ac.nz/massey/learning/programme-course-paper/programme.cfm?major_code=2869&prog_id=93353
Bachelor of Science (Human Nutrition)
Massey University
School of Food and Nutrition
Massey Institute of Food Science and Technology
Duration: 3 Years
The degree can be completed at the Albany (Auckland) or Palmerston North campuses.
Contact: Professor Jane Coad, School of Food and Nutrition, Massey University, Palmerston North.
Ph: +64 6 951 6321
Email: J.Coad@massey.ac.nz
OR
Elizabeth Stewart, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 9 414 0800 ext 43660
Email: E.Stewart@massey.ac.nz
Course details: www.massey.ac.nz/?pa3d54924e&prog_id=92411
& major_code=2408
Bachelor of Food Technology (Honours)
Massey University
School of Food and Nutrition
Massey Institute of Food Science and Technology
Duration: 4 Years
Food Product Technology Major
Final 2 years' course papers: Food Technology 5: Food Microbiology and Safety, Food Technology 6: Food Characterisation, Food Chemistry, Food Formulation Technology, Nutrition & Food Choice, Statistical Modelling for Engineers and Technologists, Process Engineering Operations, Reaction Technologies and Process Modelling, Food Packaging Engineering and Legislation, Industrial Systems Improvement, Advanced Food Technology, Innovative Food Design and Development, Food Technology Project and a Prescribed elective.
Food Process Engineering Major
Final 2 years' course papers: Food Technology 5: Food Microbiology and Safety, Food Technology 6: Food Characterisation, Food Chemistry, Food Formulation Technology, Bioseparation and Purification Processes, Statistical Modelling for Engineers and Technologists, Process Engineering Operations, Reaction Technologies and Process Modelling, Food Packaging Engineering and Legislation, Industrial Systems Improvement, Food Engineering Research Project, Food Engineering Design, Process Control, Chemical and Bioprocess Engineering.
Pre-requisites: NCEA Level 3 Mathematics with Calculus; Chemistry and Physics (or equivalents).
Major Strengths: The BFoodTech(Hons) 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 50 years. The programme integrates food science, food engineering, nutrition, consumer science and business. Students taking this course can elect to specialize via either the Food Process Engineering major (internationally accredited through IPENZ under the Washington Accord) or the Food Product Technology (internationally accredited through IPENZ under the Sydney Accord). Both majors are programmes approved by the Institute of Food Technologists).
The Food Product Technology major can be completed at the Auckland (Albany) or Palmerston North (Manawatu) campuses.
The Food Process Engineering major can be started at the Auckland (Albany) or Palmerston North (Manawatu) campuses but the final one and a half years must be completed in Palmerston North.
Contact: Dr Richard Love, School of Food and Nutrition, Massey University, Palmerston North.
Ph: +64 6 356 9099 Ext 83314
Email: R.J.Love@massey.ac.nz
OR
Dr Sung Je Lee, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 414 0800 extn 43648
Email: S.J.Lee@massey.ac.nz
Course details: www.massey.ac.nz/programme/?id=93396
Website: http://foodtech.massey.ac.nz/
Graduate Certificate in Science and Technology
Massey University
School of Food and Nutrition
Massey Institute of Food Science and Technology
Contact: Dr Richard Love, School of Food and Nutrition, Massey University, Palmerston North.
Ph: +64 6 356 9099 Ext 83314
Email: R.J.Love@massey.ac.nz
OR
Dr Sung Je Lee, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 414 0800 extn 43648
Email: S.J.Lee@massey.ac.nz
Course details: www.massey.ac.nz/programme/?id=93287
Graduate Diploma in Science (Human Nutrition)
Massey University
School of Food and Nutrition
Massey Institute of Food Science and Technology
Contact: Elizabeth Stewart, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 9 414 0800 ext 43660
Email: E.Stewart@massey.ac.nz
Course details: www.massey.ac.nz/programme/?id=92441
University of Auckland
 Bachelor of Engineering (Honours) (Chemicals and Materials)
The University of Auckland
Department of Chemical and Materials Engineering.
Duration: 4 year programme
Contact: Engineering Student Centre, Level 4, Faculty of Engineering Building, 20 Symonds Street, The University of Auckland, City Campus, Auckland.
Ph: +64 9 373 7599 ext 88120
Email: foe-enquiries@auckland.ac.nz
Course details: www.engineering.auckland.ac.nz/uoa/home/for/futureundergraduates/fu-study-options/bachelorofengineeringbehons
Bachelor of Science (Food Science and Nutrition)
The University of Auckland
Duration: 3 years
Recommended prior knowledge: Biology and chemistry.
Contact: Science Student Centre,
The University of Auckland,
Private Bag 92019, Auckland.
Ph: +64 9 923 7020
Email: scifac@auckland.ac.nz
Course details: www.chemistry.auckland.ac.nz/en/about/our-school/our-programmes/food-science-overview.html?_ga=2.226395673.2000607642.1529363986-1867186154.1404700214
Bachelor of Science (Honours) (Food Science)
The University of Auckland
Duration: 3 years
Prerequisite: A major in Food Science and at least 90 points at Stage III
Contact: Associate Professor Siew Young Quek, Food Science Director,
The University of Auckland,
Private Bag 92019, Auckland.
Ph: +64 9 373 7599 ext 85852
Email: sy.quek@auckland.ac.nz
Course details: www.chemistry.auckland.ac.nz/en/about/our-school/our-programmes/food-science-overview.html?_ga=2.226395673.2000607642.1529363986-1867186154.1404700214
University of Canterbury
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 and control, thermodynamics, heat transfer operations, process design, laboratories, process management, advanced separations, research project, with options in industrial pollution control, energy resource management, , advanced simulation and modelling, advanced energy processing,, bioprocess engineering I and II.
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 70 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, Associate Professor, Chemical and Process Engineering, University of Canterbury, Private Bag 4800, Christchurch
Ph: +64 3 369 3818
Email: ken.morison@canterbury.ac.nz
Website: www.cape.canterbury.ac.nz
University of Otago
 Bachelor of Applied Science in Consumer Food Science
University of Otago
Duration: 3 Years
Final 2 years Course Papers: Food Systems 1 & 2, Sensory Science, Food and Consumers, Advanced Sensory Science and a full year capstone course in Food Product Development. Consumer Food Science students also complete a compulsory minor or second major in a subject such as Marketing, Management, Nutrition Communication or Entrepreneurship.Pre-requisites: NCEA Level 3 Biology, Maths and English are recommended.
Major Strength: This programme develops skills to enable students to work at the interface between technical food science and consumer science/marketing. The capstone Food Product Development paper provides hands-on experience, working with an industry mentor, to apply all the skills and knowledge acquired throughout the degree programme, to a real food product development challenge.
Contact: Dr Miranda Mirosa, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-7953
Email: miranda.mirosa@otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
Bachelor of Applied Science (Honours) in Consumer Food Science
University of Otago
Duration: 1 Year
Course Papers: Students undertake a 60 point individual research project leading to a dissertation, plus six 10 point taught modules on advanced topics. The Research Methods module is compulsory, with the remaining 5 modules being selected from a range on offer, in accordance with the student’s interests.
Pre-requisites: BAppSc in Consumer Food Science (at the required entry standard).
Major Strength: Students develop research skills, are trained in critical thinking and problem solving, and gain the experience of managing a research project during their Honours year.
Contact: Dr Miranda Mirosa, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-7953
Email: miranda.mirosa@otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
Bachelor of Science in Food Science
University of Otago
Duration: 3 Years
Final 2 years Course Papers: Food systems 1 & 2, Sensory Science, Microbiology, Food Chemistry, Structure and Function, Food Preservation and Processing and a full year capstone course in Food Product Development. Advanced Food Microbiology and Advanced Sensory Science are also offered.
Pre-requisites: NCEA level 3 Chemistry, Biology, Mathematics and Physics are recommended.
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 Microbiology, Food Product Development and Sensory Science. The capstone Food Product Development paper provides hands-on experience, working with an industry mentor, to apply all the skills and knowledge acquired throughout the degree programme to a real food product development challenge.
Contact: Professor Phil Bremer, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-5469
Email: phil.bremer@otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
Bachelor of Science (Honours) in Food Science
University of Otago
Duration: 1 Year
Course Papers: Students undertake a 60 point individual research project leading to a dissertation, plus six 10 point taught modules on advanced topics. The Research Methods module is compulsory, with the remaining 5 modules being selected from a range on offer, in accordance with the student’s interests.
Pre-requisites: BSc in Food Science (at the required entry standard), including either Advanced Sensory Science, or Food Microbiology.
Major Strength: Students develop research skills, are trained in critical thinking and problem solving, and gain the experience of managing a research project during their Honours year.
Contact: Professor Phil Bremer, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-5469
Email: phil.bremer@otago.ac.nz
Website: www.otago.ac.nz/foodscience/.
University of Waikato
 Bachelor of Engineering (Honours)
The University of Waikato
Faculty of Science & Engineering.
Duration: 4 years (IPENZ accredited)
Programmes relevant to food processing: Chemical & Biological Engineering, Materials & Process Engineering.
Final 2 year’s course papers:
Chemical & Biological Engineering: engineering, microbiology, process engineering & design, transport processes & unit operations, engineering statistics, biotechnology, biochemical engineering process control, materials, 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: Please refer to the Entry Requirements for the Bachelor of Engineering (Honours).
Major Strengths: These two BE(Honours) programmes produce highly-qualified process engineers who can work in the food industry, water and waste treatment, manufacturing, and other processing industries. The two programmes both have process engineering, management, and business with relevant information on biological processing and microbiology (chemical & biological engineering) or materials (materials & process engineering). Graduates have found work in the food and dairy industry as process engineers,technologists and consulting engineers.
Contact: Dean of Engineering, Faculty of Science & Engineering, Private Bag 3105, Hamilton
Ph: +64 7 838 4026 or +64 7 838 4020
Email: eng@waikato.ac.nz
OR
Chemical & Biological Engineering: Assoc. Prof. Johan Verbeek, University of Waikato, Hamilton
Ph: +64 7 838 4947
Email: jverbeek@waikato.ac.nz
Materials & Process Engineering: Assoc. Prof. Michael Walmsley, University of Waikato, Hamilton
Ph: +64 7 838 4701
Email: walmsley@waikato.ac.nz
Website: http://eng.waikato.ac.nz/
Course details: http://eng.waikato.ac.nz/programmes/
Wintec
 Bachelor of Technology
Wintec
Duration: 3 years full-time, or part-time equivalent
Course details: https://www.wintec.ac.nz/study-at-wintec/courses/applied-science-and-primary-industries/science-technology/bachelor-of-technology
Dairy Processing
Wintec
Dairy Processing 3 (Leading to New Zealand Certificate in Primary Products Food Processing (Level 3) with strands in product quality implementation
New Zealand Diploma in Dairy Processing (Level 6)
Course details: https://www.wintec.ac.nz/study-at-wintec/courses/applied-science-and-primary-industries/dairy-processing
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POST GRADUATE OPPORTUNITIES
The following post-graduate qualifications are available:
AUT University
AUT offers post graduate applied science programmes of study 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 is facing in this changing world. As a result students often gain Technology New Zealand scholarships.
Courses currently offered are:
Bachelor of Science (Hons)
Postgraduate Certificate in Applied Science
Postgraduate Diploma in Applied Science
Master of Science
Master of Philosophy
Doctor of Philosophy
Contact: Professor Owen Young, Head of Food Science, AUT University, Private Bag 92006, Auckland 1142.
Ph: +64 9 921 9544
Email: owen.young@aut.ac.nz,
Website: www.aut.ac.nz
Lincoln University
Postgraduate Diploma in Horticultural Science
Master of Science in Food Innovation
Ph: 0800 10 60 10
Email:
Web site: www.lincoln.ac.nz
Massey University
School of Food and Nutrition
Massey Institute of Food Science and Technology
Master of Food Technology
PhD
Contact: Dr Michael Parker, School of Food and Nutrition, Massey University, Palmerston North.
Ph: +64 6 356 9066 ext 83017
Email: M.E.Parker@massey.ac.nz or Academicadvice@massey.ac.nz
Contact: Dr Eustina Fraser, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 414 0800 ext 43028
Email: H.E.Fraser@massey.ac.nz
Course details: Search for the programme http://www.massey.ac.nz/programme/?id=93444
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/
Bachelor of Science with Honours (Human Nutrition)
Master of Science (Human Nutrition)
Post Graduate Diploma in Science (Human Nutrition)
School of Food and Nutrition
Massey Institute of Food Science and Technology
The degree can be completed at the Albany (Auckland) or Palmerston North campuses.
Contact: Professor Jane Coad, School of Food and Nutrition, Massey University, Palmerston North.
Ph: +64 6 951 6321
Email: J.Coad@massey.ac.nz
Contact: Dr Pamela von Hurst, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 9 414 0800 ext 43657
Email: P.R.vonHurst@massey.ac.nz
Course details: www.massey.ac.nz/programme/?id=92431&mc=2408
Master of Science (Nutrition and Dietetics)
School of Food and Nutrition
Massey Institute of Food Science and Technology
Contact: Associate Professor Rozanne Kruger, School of Food and Nutrition, Massey University, Albany, Auckland
Ph: +64 9 9 414 0800 ext 43661
Email: R.Kruger@massey.ac.nz
OR
Contact: Elizabeth Stewart, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 9 414 0800 ext 43660
Email: E.Stewart@massey.ac.nz
Course details: www.massey.ac.nz/programme/?id=92431&mc=2867
Graduate Certificate in Science and Technology
School of Food and Nutrition
Massey Institute of Food Science and Technology
Contact: Dr Louise Brough, School of Food and Nutrition, Massey University, Palmerston North.
Ph: +64 9 9 414 0800 ext 84575
Email: L.Brough@massey.ac.nz
OR
Contact: Elizabeth Stewart, School of Food and Nutrition, Massey University, Albany, Auckland.
Ph: +64 9 9 414 0800 ext 43660
Email: E.Stewart@massey.ac.nz
Course details: www.massey.ac.nz/programme/?id=93287
University of Auckland
Master of Science (Food Science)
The University of Auckland
Pre-requisites: A BSc(Hons) or PGDipSci in Food Science, or equivalent.
Requirements: 120 points FOODSCI 796 MSc Thesis in Food Science
Contact: Associate Professor Siew Young Quek, Postgraduate Adviser, The University of Auckland, Private Bag 92019, Auckland.
Ph: +64 9 373 7599 ext 85852
Email: sy.quek@auckland.ac.nz
Course details: www.science.auckland.ac.nz/uoa/food-science
Postgraduate Diploma in Science (PGDipSci) (Food Science)
The University of Auckland
Prerequisite: A major in Food Science, or Food Science and Nutrition, or in Biological Sciences, or in Chemistry, or in other relevant areas as approved by the Programme Coordinator
Contact: Associate Professor Siew Young Quek, Postgraduate Adviser, The University of Auckland, Private Bag 92019, Auckland.
Ph: +64 9 373 7599 ext 85852
Email: sy.quek@auckland.ac.nz
Course details: www.science.auckland.ac.nz/uoa/food-science
Doctor of Philosophy (PhD) (Food Science)
The University of Auckland
Contact: Associate Professor Siew Young Quek, Postgraduate Adviser, The University of Auckland, Private Bag 92019, Auckland.
Ph: +64 9 373 7599 ext 85852
Email: sy.quek@auckland.ac.nz
Course details: www.science.auckland.ac.nz/uoa/food-science
Master of Professional Studies in Food Safety (MProfStuds)
The University of Auckland
Duration: Fulltime study - 1 year, Part-time study 2+ years (recommended if working concurrently)
Prerequisite: Either a relevant four year Bachelors degree, or a relevant four year Bachelors (Honours) degree, or a three year Bachelors degree and either a professional qualification equal to one year postgraduate study, or three years relevant work experience. Entry is with the approval of the Director of the programme.
Contact: Professor Conrad Perera
Phone: +64 9 373 7599 ext 83156
Email:
Course details: www.science.auckland.ac.nz/food-safety
Master of Engineering Studies in Food Process Engineering (MEngSt Food Process Engineering)
The University of Auckland
Duration: Fulltime study - 1 year, Part-time study 2+ years
Prerequisites: Either a Bachelor of Engineering (Honours) at a level deemed satisfactory by the Dean or an approved bachelors degree and three years relevant work experience.
Contact: Professor Murat Balaban
Email:
Course details: www.engineering.auckland.ac.nz/uoa/mengst-food-process/
Master of Health Sciences in Nutrition and Dietetics (MHSc)
The University of Auckland
Duration: Fulltime study 2 years
Prerequisites: BSc in Food Science and Nutrition (Nutrition pathway), or an equivalent nutrition qualification.
Contact: For more information on how to apply, the enrolment process and degree regulations please contact the Faculty of Medical and Health Sciences Postgraduate Office.
Phone: +64 9 923 2760
Fax: +64 9 308 2380
Email:
For more information on the programme structure and prerequisite requirements please contact Rhodi Bulloch.Phone: +64 9 373 7599 ext 81023; +64 9 923 1023
Email:
Course details: www.fmhs.auckland.ac.nz/nutrition-dietetics
Other postgraduate courses in Food Science at University of Auckland:
MSc in Wine 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
Postgraduate Diploma in Science in Food Science
Postgraduate Diploma in Science in Consumer Food Science
Master of Science in Food Science
(The MSc is a research masters, by papers and thesis (2 years) or by thesis only (1 year)
Master of Science in Consumer Food Science
(The MSc is a research masters, by papers and thesis (2 years) or by thesis only (1 year)
Doctor of Philosophy
Postgraduate Certificate in Applied Science in Consumer Food Science
Postgraduate Diploma in Applied Science in Consumer Food Science
Master of Applied Science in Consumer Food Science (Coursework Masters)
Contact: Melanie O'Brien, Postgraduate Administrator, Food Science, University of Otago,
PO Box 56, Dunedin.
Ph: +64 3 479-7558
Email:
Website: www.otago.ac.nz/foodscience/
Diploma for Graduates in Food Science or Consumer Food Science
Duration – 1 year minimum (usually 18 months), depending on education background.
Course Papers – Papers recommended by DipGrad course advisor on an individual basis. Minimum 120 credits taken, with a minimum of 72 credits at 300-level or above.
Pre-requisites – Any graduate may undertake a DipGrad, irrespective of their previous major subject, but some knowledge required as 300-level papers are selected.
Major Strength - A Diploma for Graduates is a program for anyone who wishes to change their career path and retrain in the subject of Food Science or Consumer Food Science.
If you wish to study at a postgraduate level but do not have the required prerequisites, the Diploma for Graduates can help you gain the credits and knowledge you need.
Still studying? You can begin your DipGrad while you are still working towards a Bachelor’s degree. However, the Diploma can only be awarded once you are ready to graduate, or have graduated, with your Bachelor’s degree.
Contact: Assoc. Professor John Birch – DipGrad Coordinator, Department of Food Science
Ph: +64 3 479 7566
Email:
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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