Massey University

What you'll study

The honours degree builds on core food science and technology foundations and adds advanced study and a supervised research or industry project in the final year. Typical subject areas include:

• Food chemistry and composition – understanding the molecular structure and reactions of carbohydrates, proteins, lipids and minor components in foods.
• Food microbiology and safety – microbiological hazards, control strategies, HACCP and regulatory frameworks that underpin safe food production.
• Food processing and engineering – unit operations, thermal processing, drying, refrigeration, extrusion and principles of process design and scale-up.
• Product development and formulation – sensory evaluation, ingredient functionality, shelf-life and development of prototype products.
• Quality assurance and food law – quality systems, traceability, standards, certification and compliance with domestic and export requirements.
• Analytical methods and instrumentation – laboratory techniques for proximate analysis, chromatographic and spectroscopic methods, and microbiological assays.
• Packaging and shelf-life science – material selection, barrier properties and the interaction between packaging and product stability.
• Research project or industry placement – an honours-level thesis or applied project supervised by academic staff or industry partners, developing project design, data analysis and scientific communication skills.

Delivery is a mix of lectures, laboratory practicals, pilot-plant work, tutorials and project supervision. Students are expected to demonstrate technical competence in laboratory and pilot-scale environments and to apply critical thinking to real-world food challenges.

Entry requirements

Applicants normally need to have completed a recognised undergraduate qualification in food science, food technology, or a closely related discipline with a specified minimum academic standard (for example, a bachelor degree with a sufficient Grade Point Average). Specific course prerequisites typically include prior study in chemistry, microbiology and basic mathematics or statistics.

International applicants must meet Massey University’s general English language requirements. Mature applicants with relevant industry experience may be considered on a case-by-case basis. Admission to the honours year is competitive and may require approval from the programme coordinator and identification of a suitable project supervisor.

Career prospects

Graduates of the honours programme are prepared for technical and leadership roles across the food sector and allied industries. Common career pathways include:

• Food technologist or product development scientist in food and beverage companies
• Quality assurance and food safety manager roles
• Process development and production engineering positions
• Sensory scientist or shelf-life specialist
• Regulatory affairs, compliance and food standards roles
• Research and development positions in industry or research institutes
• Further study at master’s or doctoral level leading to careers in academic or applied research

The honours project also provides a strong platform for students aiming to move into research careers or specialised technical roles, and the practical skills gained are valued by exporters, ingredient manufacturers, contract research organisations and start-up food ventures.

Why study at Massey University

Massey has a long-established reputation in food science and technology and strong connections with New Zealand’s food industry. Students benefit from access to well-equipped teaching and pilot-scale facilities that support hands-on learning and pilot-plant experience.

Massey staff are active in applied research collaborations and national research networks, offering honours students opportunities to work with industry partners and research centres. The programme emphasises real-world problem solving, industry engagement and preparation for professional practice or further research.