Qualification Regulations
Part I
These regulations are to be read in conjunction with all other Statutes and Regulations of the University including General Regulations for Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate Certificates.
Part II
Admission
1. Admission to the Degree of Master of Food Technology requires that the candidate will:
(a) meet the University admission requirements as specified;
(b) have been awarded or qualified for a Bachelor’s degree in food engineering, food science or food technology having achieved a B grade average over the 200- and 300-level courses, or equivalent; or
(c) have been awarded or qualified for the Bachelor of Food Technology with Honours having achieved at least Second Class Honours, or equivalent.
Qualification requirements
2. Candidates for the Degree of Master of Food Technology shall follow a parts-based programme of study, which shall consist of courses totalling at least 180 credits, comprising:
(a) completion of Part One as defined by the Schedule of the Degree;
(b) completion of Part Two;
(c) courses selected from the Schedule to the Degree;
and including:
(d) any compulsory courses listed in Part One of the Schedule for the Qualification;
(e) attending field trips, studios, workshops, tutorials, and laboratories as required.
3. Notwithstanding Regulation 2, the programme of study for candidates admitted under Regulation 1(c) will consist of courses totalling 120 credits, comprising:
(a) Part Two as detailed in the Schedule for the Qualification;
and including:
(b) attending field trips, studios, workshops, tutorials, and laboratories as required.
Specialisations
4. The Degree of Master of Food Technology is awarded without specialisation.
Student progression
5. For progression to Part Two of the Degree of Master of Food Technology, candidates must have maintained a B Grade Average over the Part One courses.
6. In cases of sufficient merit, the Degree of Master of Food Technology may be awarded with Distinction or Merit.
Completion requirements
7. The timeframes for completion as outlined in the General Regulations for Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate Certificates will apply.
8. Candidates may be graduated when they meet the Admission, Qualification and Academic requirements within the prescribed timeframes; candidates who do not meet the requirements for graduation may, subject to the approval of Academic Board, be awarded the Postgraduate Certificate in Science and Technology should they meet the relevant Qualification requirements.
Unsatisfactory academic progress
9. The general Unsatisfactory Academic Progress regulations will apply.
Schedule for the Master of Food Technology
Course planning key
- Prerequisites
- Courses that need to be completed before moving onto a course at the next level. For example, a lot of 200-level courses have 100-level prerequisite courses.
- Corequisites
- Courses that must be completed at the same time as another course are known as corequisite courses.
- Restrictions
- Some courses are restricted against each other because their content is similar. This means you can only choose one of the offered courses to study and credit to your qualification.
Key terms for course planning
- Courses
- Each qualification has its own specific set of courses. Some universities call these papers. You enrol in courses after you get accepted into Massey.
- Course code
- Each course is numbered using 6 digits. The fourth number shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).
- Credits
- Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
- Specialisations
- Some qualifications let you choose what subject you'd like to specialise in. Your major or endorsement is what you will take the majority of your courses in.
Part One (Choose 60 credits from)
Compulsory course
Course code: 228797 Research Methods in Engineering and Technology 15 credits
Research methods for students in engineering and technology. Topics include: statistical design of research experiments; hypothesis testing; use of statistical models to test engineering questions; data analysis; literature searches; development of research proposals; critical assessment of scientific literature.
View full course detailsFood Technology courses (Choose 45 credits from)
Course code: 141708 Food Packaging, Preservation and Storage 15 credits
Application of a multi-disciplinary approach drawing from microbiology, chemistry, reaction kinetics, process engineering and packaging technology to the development, evaluation and optimisation of preservation processes, packaging technologies, and storage and supply chain systems for fresh and manufactured food products.
View full course detailsCourse code: 141712 Strategic Food Product Development 15 credits
This course provides a strategic overview of the food product development process from the initial new product strategy and its influence on identification of product opportunities through to the actual launch of the finished food product and its influence on the launch strategies and tactics adopted by a company.
View full course detailsCourse code: 141715 Food Ingredient Functionality 15 credits
A course based on the physico-chemical properties of food ingredients impacting on the: (i) stability and sensory properties (technofunctionality) and (ii) health properties (biofunctionality) of foods. A good understanding of the food destabilization mechanisms, and how to control key food reactions, will be gained. Special emphasis will be given to dairy products (dispersions, emulsions, foams and gel systems).
View full course detailsPart Two (Choose 120 credits from)
Course code: 141805 Thesis 120 credits
Research in a defined area of Food Science, Technology or Engineering.
View full course detailsCourse code: 141806 Thesis 120 Credit Part 1 60 credits
A supervised and guided independent study resulting in a published work.
View full course detailsCourse code: 141807 Thesis 120 Credit Part 2 60 credits
A supervised and guided independent study resulting in a published work.
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