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The School of Food and Nutrition is a leading provider of integrated research and education for food and health innovation in New Zealand.
The Food Science and Technology Division specialises in all aspects of food manufacture to satisfy the 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.
Learn more about study, research and staff in food science, technology and engineering at Massey University.
Human nutrition encompasses all interactions between nutrients and the human body. By studying how individual food components are digested, absorbed, metabolised and utilised, we can understand their effects on genes, cells, organs and the whole person. Dietetics is the clinical application of nutritional science to individuals and groups in health and various states of disease.
Learn more about study, research and staff in human nutrition and dietetics at Massey University.
Human physiology studies the normal functions of the human body, including its organ systems. From foetal development to geriatric diseases, physiology is at the core of the biological sciences. By learning how the body works normally, scientists can then identify what is abnormal and work to find ways to improve health, longevity, and wellbeing.
Learn more about study, research and staff in human physiology at Massey University.
In New Zealand's thriving scientific communities, the School of Food and Nutrition works closely with other institutes, universities and research centres to produce valuable scientific research. By working together, we foster scientific progression and take advantage of the different skills and backgrounds of diverse research institutions.
Learn more about our research collaborators.
Massey University is part of the New Zealand Food Innovation Network.
The School of Food and Nutrition has a red-line food pilot plant, FoodPILOT, to initiate and support greater research and development.
Page authorised by Head of Institute, Institute of Food, Nutrition and Human Health
Last updated on Thursday 26 February 2015