Massey University

What you'll study

This master’s programme blends advanced coursework with a substantial independent research project. You will study the science underpinning milk and dairy products, learn contemporary processing technologies, and develop skills in quality assurance, product development and experimental design.

• Dairy chemistry and composition: detailed study of milk constituents and their functional behaviour in processing and product formulation.
• Milk and dairy microbiology: spoilage organisms, pathogens, preservation techniques and hygienic production systems.
• Dairy processing technologies: heat treatment, separation, membrane processes, evaporation, spray drying and fermentation technologies used in modern dairy plants.
• Dairy product development and innovation: formulation, stabilisation, texturising, flavour chemistry and new product launch methodologies.
• Quality, safety and regulatory frameworks: food safety management systems, HACCP, traceability and compliance with domestic and export standards.
• Analytical methods and sensory science: instrumental and sensory assessment techniques for quality control and consumer testing.
• Process engineering and plant design principles: scale-up, equipment selection and optimisation for dairy manufacturing.
• Statistics and experimental design: experimental planning, data analysis and interpretation for applied research.
• Research project (thesis or research portfolio): a major independent research project supervised by academic staff and often undertaken in collaboration with industry partners or research institutes.

Students typically follow a sequence of advanced taught modules followed by a concentrated research phase. There are opportunities to access pilot-scale processing facilities, laboratory suites and collaborate with national dairy research centres.

Entry requirements

Applicants are expected to hold a recognised bachelor’s degree in a relevant discipline such as food science, chemical engineering, chemistry, microbiology, animal science or agricultural science. A degree with a relevant specialisation or honours may be required for direct entry to the research component.

• Academic record demonstrating competence in science and quantitative methods — applicants with appropriate industry experience may be considered where academic preparation differs.
• For the research pathway, a clear research proposal or statement of research interest and the names of potential supervisors (where possible) will strengthen an application.
• Evidence of English-language proficiency is required for international applicants.
• Selection may include assessment of CV, references and an interview for research suitability.

Career prospects

Graduates move into technical and leadership roles across the dairy and broader food sectors, government and research organisations. The degree prepares you for careers that require a blend of scientific depth and practical processing knowledge.

• Dairy scientist or technologist in manufacturing and R&D teams
• Quality assurance and food safety manager
• Product development specialist and sensory scientist
• Process engineer and production manager in dairy plants
• Regulatory affairs and compliance officer for food exports
• Technical advisor or extension specialist in industry bodies and cooperatives
• Research scientist or PhD candidate in dairy science, food science or related disciplines

Why study at Massey University

Massey has a long-established reputation in agricultural and food science and is closely connected to New Zealand’s dairy industry. The university provides access to specialised dairy laboratories, pilot-scale processing equipment and established research partnerships that help translate academic work into industry-relevant solutions.

• Strong links with national dairy research centres and industry partners provide opportunities for collaborative projects and real-world experience.
• Access to experienced academic staff whose expertise covers dairy chemistry, microbiology, process engineering and product innovation.
• Practical training in pilot and laboratory facilities supports skills in scale-up and technology transfer.
• Flexible supervision and pathways that allow students to tailor the balance between coursework and a research focus depending on career goals.