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The Food Science and Technology Division specialises in all aspects of food manufacture to satisfy the current needs of the world’s population. Our graduates are in high demand, as they develop theoretical and practical knowledge that enables them to work in the international food industry. Our courses are taught in New Zealand and abroad.
We have a strong focus on dairy and meat type products and have a specialist unit for post-harvest technology. We are part of an institute with expertise in other aspects of health and wellbeing relevant to the development of foods for today’s society.
Our challenge is to develop foods that meet nutritional and sensory demands using economical and sustainable manufacturing processes. The expertise of our staff spans all sectors of the food industry, with particular expertise in post-harvest technology, engineering processes, product development, sensory, and food safety. Many of the staff have worked for food manufacturing companies and maintain close contact with the food industry and academia. This adds strength to our rapidly growing research programme.
Examples of our research themes are developing foods for the aged, optimising the shelf life of foods, novel and exciting new consumer products, alternative processing techniques, and developing a fundamental understanding of food components. We have a modern food pilot plant and associated laboratories with specialist equipment for extrusion, high pressure processing, retort processing, ice cream manufacture, drying and freeze drying.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Wednesday 29 March 2017