Massey University

What you'll study

The programme blends advanced taught subjects with a substantive research or applied project. Core topics typically include food chemistry and analysis, food microbiology and safety, food processing and engineering, product development and formulation, sensory science and consumer testing, packaging and shelf‑life, plus quality assurance systems such as HACCP and risk assessment.

Taught components cover research methods and statistics for food technologists, contemporary issues in food regulation and labelling, and specialist electives that may include functional foods and bioactive ingredients, food nanotechnology, fermentation and biotechnology, or advanced processing technologies (thermal, non‑thermal and novel preservation methods).

The degree culminates in an independent research thesis or an extended industry‑based project that applies scientific methods to a practical food problem, often using Massey's pilot‑scale processing facilities and sensory laboratories.

Entry requirements

Applicants are normally expected to hold a recognised bachelor’s degree in food science, chemistry, biology, biotechnology, chemical or agricultural engineering, or a closely related discipline. Candidates with a Graduate Diploma in Food Technology or equivalent professional experience may also be considered.

Admission typically requires evidence of academic achievement at undergraduate level (or equivalent professional experience), a curriculum vitae, and a statement of research or study intentions. Applicants whose first language is not English must meet the university’s English language requirements.

Career prospects

Graduates leave prepared for technical and leadership roles across the food sector. Common career paths include:

• Product development and formulation scientist for food and beverage manufacturers
• Research and development roles in ingredient and equipment companies
• Quality assurance and food safety management, including HACCP coordination and auditing
• Process development and manufacturing optimisation roles
• Sensory and consumer insights specialist roles
• Regulatory affairs, compliance and food labelling advisory positions
• Continuation to doctoral study and careers in academic or industry research

Why study at Massey University

Massey is one of New Zealand’s established centres for food science and technology, offering access to pilot‑scale processing facilities, sensory laboratories and well‑equipped analytical services that support both research and industry projects. The university has long‑standing links with the food industry, providing strong opportunities for applied research collaborations, internships and project placements.

The programme emphasises practical, industry‑relevant skills alongside research rigour, and is delivered by staff with expertise in areas such as food safety, product innovation and processing engineering. This combination helps graduates transition quickly into technical and managerial roles within the food and related sectors.