Menu
Log in
NZIFST - The New Zealand Institute of Food Science & Technology
Log in

Tertiary Study Options in Food Science, Technology & Engineering


Tertiary food science, technology & engineering courses and qualifications available in New Zealand:

GRADUATE COURSES


AUT - AUCKLAND UNIVERSITY OF TECHNOLOGY



Bachelor of Science (Food Safety)
AUT

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

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 - EASTERN INSTITUTE OF TECHNOLOGY


 
Bachelor of Viticulture and Wine Science (Level 7)
EIT 

Duration: 3 years full time, or 6 years part time by distance
 
Course details: www.eit.ac.nz/programmes/bachelor-of-viticulture-and-wine-science/ 


Graduate Diploma in Oenology (Level 7)
EIT 

Duration: 1 year full time, or 2 years part time by distance
 
Course details: www.eit.ac.nz/programmes/graduate-diploma-in-oenology/ 



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:  Nic Lees 
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:  Sue Mason 
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:  Glen Creasy 
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 Food and Advanced Technology.

Duration: 4 Years
Contact: Professor John Bronlund, School of Food  and Advanced Technology, Massey University, Palmerston North.
Ph: +64 6 350 5934951 6140
Email: J.E.Bronlund@massey.ac.nz

Course details:  www.massey.ac.nz/massey/learning/programme-course-paper/programme.cfm?major_code=2869&prog_id=93353


Bachelor of Science (Nutritional Sciences)
Massey University School of Food and Advanced 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 Advanced Technology , Massey University, Palmerston North.
Ph: +64 6 951 6321 
Email: J.Coad@massey.ac.nz


Bachelor of Science (Human Nutrition)
Massey University School of Sport, Exercise and Nutrition.

Contact: Pamela von Hurst , School of Sport, Exercise 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/massey/learning/programme-course/programme.cfm?major_code=PHMNT&prog_id=92411


Bachelor of Food Technology (Honours)
Massey University School of Food and Advanced 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 Engineering NZ under the Washington Accord) or the Food Product Technology (internationally accredited through Engineering NZ 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 Advanced Technology, 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 Advanced Technology, 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: www.massey.ac.nz/massey/explore/food/food_home.cfm


Graduate Certificate in Science and Technology 
Massey University School of Food and Advanced Technology

Contact: Dr Richard Love, School of Food and Advanced Technology, 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 Advanced Technology, 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=92441



UNIVERSITY OF AUCKLAND



Bachelor of Engineering (Honours)
The University of Auckland

The food industry predominantly employs graduates in Chemicals and Materials, Mechanical and Mechatronics Engineering

Duration: 4 year programme

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 

Course details: www.auckland.ac.nz/en/study/study-options/find-a-study-option/food-science/undergraduate.html


Bachelor of Science (Honours) (Food Science) 
The University of Auckland 

Duration: 4 years 

Course details: www.auckland.ac.nz/en/study/study-options/find-a-study-option/food-science/postgraduate.html



UNIVERSITY OF CANTERBURY



Bachelor of Engineering (Honours)
University of Canterbury College of Engineering

The food industry predominantly employs graduates in Chemical and Process, Mechanical and Mechatronics Engineering.

Duration: 4 years

Course details: www.canterbury.ac.nz/engineering/qualifications-and-courses/engineering/


Bachelor of Product Design (Chemical, Natural and Healthcare Product Formulation)
University of Canterbury School of Product Design

Duration: 3 years

Course details: www.canterbury.ac.nz/study/subjects/chemical-natural-and-healthcare-product-formulation/



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

The food industry predominantly employs graduates in Chemical and Biological, Materials and Process, Mechanical and Mechatronics Engineering.

Duration: 4 years  

Course details: www.waikato.ac.nz/study/qualifications/bachelor-of-engineering-with-honours 



WINTEC - WAIKATO INSTITUTE OF TECHNOLOGY



Bachelor of Technology (Science)
Wintec

Specialising in Biotechnology, Food technology or ​Agritechnology.

Duration: 3 years full-time, or part-time equivalent

Course details: www.wintec.ac.nz/study-at-wintec/courses/applied-science-and-primary-industries/science-technology/bachelor-of-technology 


Dairy Processing
Wintec

Dairy Processing Level 3

New Zealand Diploma in Dairy Processing (Level 6), 2 years

Course details: www.wintec.ac.nz/study-at-wintec/courses/applied-science-and-primary-industries/dairy-processing


POST GRADUATE OPPORTUNITIES 


The following post-graduate qualifications are available:

AUT - AUCKLAND UNIVERSITY OF TECHNOLOGY



The Department of Food Science and Microbiology offers a range of postgraduate degrees:

Bachelor of Science (Honours)

Postgraduate Certificate in Science

Postgraduate Diploma in Science

Master of Science

Master of Science (Research)

Master of Philosophy

Doctor of Philosophy


Course details: www.aut.ac.nz/research/academic-departments/food-science



LINCOLN UNIVERSITY

 

Postgraduate Diploma in Horticultural Science

Master of Science in Food Innovation
 

 Ph: 0800 10 60 10 
 Email:  land@lincoln.ac.nz  
 Web site: www.lincoln.ac.nz 



MASSEY UNIVERSITY




Master of Food Technology

PhD

Contact: Dr Michael Parker, School of Food and Advanced Technology, 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 Advanced Technology, 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.fonterra.com/nz/en/careers/graduate-careers/technical-graduate-programme.html


Bachelor of Science with Honours (Human Nutrition)

Master of Science (Human Nutrition)


Post Graduate Diploma in Science (Human Nutrition)


The degree can be completed at the Albany (Auckland) or Palmerston North campuses.

Contact: Professor Jane Coad, School of Food and Advanced Technology, Massey University, Palmerston North.
Ph: +64 6 951 6321 
Email: J.Coad@massey.ac.nz

Contact: Dr Pamela von Hurst, School of Food and Advanced Technology, Massey University, Albany, Auckland.
Ph: +64 9 9 414 0800 ext 43657
Email: P.R.vonHurst@massey.ac.nz

Course details (search for the programme): www.massey.ac.nz/programme/?id=92431&mc=2408


Master of Science (Nutrition and Dietetics)

Contact: Associate Professor Rozanne Kruger, School of Food and Advanced Technology, 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 Advanced Technology, 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 

Contact: Dr Louise Brough, School of Food and Advanced Technology, 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 Advanced Technology, 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 (MSc) in Food Science

Postgraduate Diploma in Science (PGDipSci) in Food Science  
 


Course details: www.auckland.ac.nz/en/study/study-options/find-a-study-option/food-science/postgraduate.html


Doctor of Philosophy (PhD) in Food Science 

Course details: www.auckland.ac.nz/en/study/study-options/find-a-study-option/food-science/doctoral.html


Master of Engineering Studies in Food Engineering 

Course details: www.auckland.ac.nz/en/study/study-options/find-a-study-option/food-engineering/postgraduate.html


Master of Engineering and PhD in Engineering 

Course details: www.auckland.ac.nz/en/study/study-options/find-a-study-option/master-of-engineering-me.html 



UNIVERSITY OF CANTERBURY



Master of Engineering and PhD in Engineering 

Course details: www.canterbury.ac.nz/engineering/qualifications-and-courses/postgraduate-information/



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:  foodscience.postgrad@otago.ac.nz  
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:  John.birch@otago.ac.nz  
Website: www.otago.ac.nz/foodscience/



UNIVERSITY OF WAIKATO



Post Graduate Diploma in Science 

Master of Science 

Master of Science (Research)

Master of Science (Technology) 

Master of Engineering 

Master of Engineering Practice

Master of Philosophy
 
Doctor of Philosophy
 

Course options - Science: https://sci.waikato.ac.nz/study/qualifications/science-qualifications
Course options - Engineering: https://sci.waikato.ac.nz/study/qualifications/engineering-qualifications



 Contact the relevant tertiary institution for more details.
The New Zealand Institute of Food Science and Technology (Inc.)

Address:
PO Box 5574, Terrace End
Palmerston North 4441,
NEW ZEALAND.

Powered by Wild Apricot Membership Software