Massey University

What you'll study

The programme combines advanced study of food safety science, quality management systems and regulatory frameworks with applied practice or a research project. Typical topics covered include food microbiology and contamination control, chemical hazards and risk assessment, food law and regulatory compliance, Hazard Analysis and Critical Control Points (HACCP) and prerequisite programmes, quality assurance and management systems (including ISO standards), supply‑chain integrity and traceability, sensory evaluation and product quality measurement, and research methods and statistics.

Programme structure can be taken as a coursework-plus-project or with a substantive research thesis component. Coursework modules ground you in technical and legislative aspects of food safety and quality, while the project or thesis enables you to apply methods to an industry problem or original research question. Practical learning often includes laboratory work, pilot‑scale processing, audit and inspection exercises, and interaction with industry case studies.

Entry requirements

Applicants are normally expected to hold a relevant bachelor’s degree (or equivalent) in food science, food technology, microbiology, nutrition, chemistry or a closely related discipline. Applicants with substantial relevant professional experience in the food industry may also be considered. For the research pathway, a record of academic performance sufficient to undertake independent research is required.

All applicants whose first language is not English will need to demonstrate proficiency in English. Additional documentation such as a CV, academic transcripts, and for some applicants a research proposal or statement of professional goals may be requested. Meeting the minimum academic entry does not guarantee admission; selection may take into account background, referees’ reports and the availability of supervision or project placements.

Career prospects

Graduates are prepared for technical, managerial and regulatory roles across the food sector. Typical career destinations include:

• Quality assurance and quality control manager roles in food manufacturing
• Food safety auditor, HACCP coordinator or compliance officer
• Regulatory affairs and food standards advisor in government or industry bodies
• Food safety and quality consultant or trainer
• Technical services and product development roles that require quality management expertise
• Positions in supply‑chain management focusing on traceability and risk mitigation
• Research and laboratory roles or continued academic study (PhD) in food science and related fields

Why study at Massey University

Massey has a long-standing reputation in food science and food technology teaching and applied research, with facilities and expertise that support practical and industry-relevant learning. The university offers access to specialist laboratories, pilot‑scale processing and sensory facilities, and has established links with New Zealand’s food and regulatory sectors—useful for placements, applied projects and industry collaboration. Flexible study options, including part‑time and distance learning pathways, make the programme accessible to working professionals as well as full‑time students.

Students benefit from supervision by staff engaged in applied food safety and quality research, and from a curriculum designed to bridge scientific principles with regulatory and management practice so graduates are ready to lead improvements in food safety and product quality.