University of Auckland

What you'll study

The MFoodSci is delivered as a mix of advanced taught courses and a substantial research component that culminates in a project report or thesis. Teaching covers the scientific foundations of food systems alongside applied technology and quality management.

• Core scientific subjects – food chemistry, food microbiology and food safety principles including hazard analysis and control of spoilage organisms.
• Processing and engineering – unit operations, thermal and non-thermal preservation methods, formulation and scale-up considerations for manufacture.
• Product development and sensory science – consumer-driven formulation, prototype development, sensory evaluation methods and shelf-life studies.
• Quality, risk and regulatory frameworks – food quality systems, HACCP, international food law and compliance issues relevant to NZ export markets.
• Analytical and statistical methods – instrumental analysis, microbiological assays, analytical chemistry techniques and statistical design of experiments for food research.
• Research project – an independent research project supervised by faculty that may be laboratory-, pilot plant- or industry-based, resulting in a thesis or report and often including dissemination of findings to stakeholders.

Elective topics and advanced seminars allow specialisation in areas such as dairy and protein science, marine foods, plant-based ingredients, novel preservation technologies, or food packaging and sustainability. Students also gain hands-on experience in modern food laboratories and pilot-scale processing facilities, and may undertake collaborative projects with local industry or research institutes.

Entry requirements

Applicants are normally expected to hold a recognised bachelor’s degree in food science, chemistry, microbiology, biotechnology, chemical engineering or a closely related discipline. A relevant honours degree or a postgraduate diploma with strong academic performance is usually required for direct entry to the master’s research component.

• Academic record demonstrating strength in core scientific and laboratory subjects; transcripts and degree certificates are required.
• For entry to the research pathway, applicants will generally need to identify a potential supervisor or demonstrate research preparedness through prior projects or coursework.
• Supporting documents such as a CV, statement of research interests or purpose, and academic references are typically requested.
• International applicants must satisfy the University’s English language requirements; other documentation (e.g. verified translations) may be necessary where applicable.

Meeting minimum eligibility does not guarantee admission; selection considers the match between applicant background, proposed research interests and available supervision and facilities.

Career prospects

Graduates of the MFoodSci enter a broad range of technical and managerial roles across the food sector. Typical career destinations include:

• Research and development scientist or technologist in food manufacturing, specialising in product development, formulation or process optimisation.
• Quality assurance and food safety manager, overseeing compliance, auditing and certification in domestic and export-focused companies.
• Regulatory affairs or food standards advisor for government agencies, industry bodies or testing laboratories.
• Sensory scientist, shelf-life and stability specialist, or analytical laboratory lead focusing on instrumental and microbiological testing.
• Roles in ingredient supply, technical sales, consultancy, or export/commercial development for New Zealand’s primary and processed food industries.
• Further research and academic careers, including doctoral study in food science, nutrition, engineering or related disciplines.

The programme’s links with local industry and research organisations also support students seeking internships, collaborative projects and employment in New Zealand’s prominent dairy, seafood, horticulture and beverage sectors.

Why study at University of Auckland

The University of Auckland offers postgraduate food science training within a research-led environment, with access to modern analytical laboratories and pilot-scale processing facilities. The School’s teaching staff are active researchers and collaborate with New Zealand industry and Crown Research Institutes, providing students opportunities for applied projects and industry placements.

Studying in Auckland provides proximity to a diverse food and ingredient sector, strong export networks and interdisciplinary links across engineering, microbiology and nutrition. The University’s emphasis on translational research and industry engagement equips graduates with practical skills, technical rigour and professional networks valued by employers both nationally and internationally.