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Qualification Regulations
Part I
These regulations are to be read in conjunction with all other Statutes and Regulations of the University.
Part II
Admission
1. Admission to Diploma in Meat Technology requires that the candidate will:
(a) have attained at least 14 credits at NCEA Level 2 in each of English, Mathematics, and either Science or Biology, and at least 7 credits in a fourth subject;
or
(b) produce evidence of a satisfactory standard of general education and/or informal learning equivalent to that specified in Regulation 1(a).
Qualification requirements
2. Candidates for the Diploma in Meat Technology shall follow a parts-based programme of study, which shall consist of courses totalling at least 135 credits, comprising:
(a) completion of Part One and Part Two;
and including:
(b) courses as specified in the Schedule to the Diploma;
(c) completion of practicum requirements;
(d) attending field trips, studios, workshops, tutorials, and laboratories as required.
3. Candidates who, in the opinion of the Academic Board, have provided sufficient evidence of attainment in the subjects of Part One may be cross-credited with specified or unspecified courses not exceeding a total of 45 credits from Part One. This is additional to standard cross-crediting maxima.
4. Notwithstanding Regulations 2(c) and 6, practicum requirements may be waived if the candidate has recently completed a total of at least two years of meat industry experience that in the opinion of Academic Board or their delegate is sufficient to enable the candidate to complete the programme of study.
Specialisations
5. The Diploma in Meat Technology is awarded without specialisation.
Academic requirements
6. Candidates must complete to the satisfaction of Academic Board two periods of practical work totalling not less than 300 hours and practical reports in accordance with the requirements of courses 142.018 Practicum I and 142.019 Practicum II.
Student progression
7. Progression to Part Two from Part One is on the basis of successful completion of Part One or waiver in accordance with Regulation 3.
8. Progression from Part Two to completion is on the basis of passing all of Part Two or through the award of Combined Results Pass.
9. In cases of sufficient merit achieved throughout Part Two of the programme, the Diploma in Meat Technology may be awarded with Distinction.
Completion requirements
10. Any timeframes for completion as outlined in the General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, and Graduate Diplomas and Graduate Certificates will apply.
11. Candidates may be graduated when they meet the Admission, Qualification and Academic requirements within the prescribed timeframes.
Unsatisfactory academic progress
12. The general Unsatisfactory Academic Progress regulations will apply.
Schedule for the Diploma in Meat 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
Course code: 280016 Elementary Meat Science 30 credits
Elementary chemistry, biology and physics as they apply to meat science. Atomic and molecular structure, bonding, chemical equilibria, acids and bases as well as an introduction to organic chemistry. Biological systems including single and multicellular organisms. The study of force, work, energy, heat, light and electricity.
View full course detailsCourse code: 280017 Elementary Meat Mathematics 15 credits
Elementary mathematics applicable to the operation of a meat processing plant including mathematical principles as linear equations and statistics.
View full course detailsPart Two
Compulsory courses (Choose 45 credits from)
Course code: 280101 Animal Production Through to Carcass Classification 15 credits
Current and future practices for meat production from farm to carcasses leaving the slaughter floor. Topics include animal growth and development, genetics and breeding, on-farm opportunities to influence carcass and meat quality, pre-slaughter handling of meat-producing animals, slaughter and carcass dressing procedures, carcass classification, animal welfare, occupational safety and health, and factory farming.
View full course detailsCourse code: 280102 Preparation and Preservation of Fresh Meat 15 credits
The microbiology, biochemistry and technology involved in the production of fresh and frozen meat and meat products as well as ways of increasing their chilled and frozen shelf life. Includes a review of hazardous microbes carried by fresh meat and meat products and their control in a modern processing facility.
View full course detailsCourse code: 280105 Quality Assurance for the Meat Industry 15 credits
Food safety from farm to the consumer’s plate will be examined using methods for product and process control and improvement including, HACCP, risk management, ante- and post-mortem inspection, auditing principles, general food safety principles and occupational safety and health. Consideration will also be given to current legislation and OMAR requirements that impact on the meat processing industry.
View full course detailsSubject courses (Choose at least 45 credits from)
Course code: 280103 Meat Plant Services and Utilities 15 credits
Theory and application of services into the meat plant, including refrigeration, steam, hot water, air and the supply of potable water and the handling of wastewater as well as other waste streams. Issues such as waste minimisation, legislation environmental management, and resource optimisation will also be considered.
View full course detailsCourse code: 280104 Co-products Derived from Meat Animals 15 credits
Technology including the applied microbiology and chemistry involved in the processing of hides and pelts to the finished leather stage, inedible and edible processing of blood, foetal blood and co-products, casings, specialised chemicals, collagen and yields for the various co-product options.
View full course detailsCourse code: 280106 Added-Value Processing of Meat and Meat Products 15 credits
The chemistry, microbiology and processing of the production of a wide range of added value meat products will be covered in the course. Topics include restructured meat technologies, hamburger manufacture, ready-to-eat meals, packaging, canned products, surimi processing, bone and mechanically recovered meat processing, tallow refining, fine chemical processing, additive properties and uses, yields and product costing.
View full course detailsCourse code: 280107 Automation & New Technology in the Meat Industry 15 credits
Introduction to automation, new technology and product development methods in the international meat industry including consideration of drivers and constraints and case studies. Technologies covered will include but are not limited to: sensors and machine vision, data capture, traceability, factory farming, biotechnology, cultured meats, and advances in packaging, preservation, decontamination.
View full course detailsPractica
Course code: 142018 Practicum I 0 credits
A written report on a period of practical work demonstrating an understanding of industry structure and also the legislative elements that affect the meat industry.
View full course detailsCourse code: 142019 Practicum II 0 credits
A written report on a period of practical work experience demonstrating an understanding of process technology in the meat industry and its application.
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