Study food science, technology and nutrition

Food is very important to the New Zealand economy.

  • New Zealand’s food industry is worth $34 billion. It is New Zealand's biggest industry.
  • The food and beverage industry earns about 50 percent of New Zealand's export income — and it’s growing!

Our graduates develop theoretical and practical knowledge and are in high demand in the international food industry.

Find out about our qualifications and short courses and how to apply below.

UNDERGRADUATE STUDY

Institute of Food Technologists'' logo

QUALIFICATIONS

Massey University has a long-established reputation for its food-related qualifications. The Bachelor of Food Technology with Honours is accredited by the US-based Institute of Food Technologists. We are one of only two universities outside the Americas to have achieved this recognition.

CAREERS

Meet Marianne and Nick, two of our successful BFoodTech (Honours) graduates. Learn more about food technology and see what kinds of careers our Massey graduates have on Futureintech.

Snack bar

FOURTH YEAR PROJECTS

In the fourth year of the Bachelor of Food Science and Technology (Honours), students complete a research or development project based on the needs of the food industry.

Asian male studying

SINGAPORE STUDENTS AND INTERNATIONAL EXCHANGE

Students who have completed approved diplomas in Singapore may apply for direct entry to study a BFoodTech in New Zealand.

Massey University's exchange programme with Zhejiang University in China allows food science and technology students to study in New Zealand for one semester.


POSTGRADUATE STUDY

    Professor Steve Flint

    Find a supervisor

    Our academic staff are internationally-renowned for their fundamental and applied research. If you are interested in conducting postgraduate research you can find out more about our areas of expertise on our research pages, or search for an expert on our staff pages.

    Graduate Diploma in Science and Technology

    The Graduate Diploma in Science and Technology offers a pathway into postgraduate study for those who wish to study nutrition at a postgraduate level, but do not have an undergraduate degree in a relevant area.

    SHORT COURSES AND PROFESSIONAL DEVELOPMENT

    Factory processing meat on a production line

    Food safety course

    The focus of this course is microbiological safety although chemical and foreign matter aspects are included. It is designed for food manufacturers although those from other sectors of the food industry may find the course useful. This two-day course can be run on demand.

    Glasses of beer in a row

    Brewing short course

    This two-day course, using Massey's state-of-the-art microbrewery offers a comprehensive introduction to brewing. Useful for industry suppliers, craft brewers, aspiring micro-brewers and new graduates.

    Commercial refrigerator

    COST EFFECTIVE REFRIGERATION

    This four-day workshop is for users of industrial and commercial refrigeration equipment, designers and contractors, consultants and researchers. The main topics are cost effective design and operation of refrigerated facilities and systems. Environmental concerns, refrigerant selection, and prediction of product temperatures are also addressed.
    The course is offered yearly, according to demand.
    Man in hard hat in factory

    Hazard Analysis Critical Control Point

    This two-day course covers the theory and practice of Hazard Analysis Critical Control Point (HACCP) procedures to provide confidence in food manufacture.

    Run on demand.

    Multiple cans in a factory

    low acid canning

    The course covers relevant food microbiology principles, design and control of a range of thermal processing systems, principles of food plant sanitation, record keeping and the design and handling of food containers for thermal processing.

    This course is designed by the Science and Education Foundation of the GMA/FPA, Washington DC. The MPI considers people who have passed this course to be competent under New Zealand legislation to supervise thermal processes for low-acid food.
    School classroom

    Resources for schools

    We have food science and product development kits to support food technology teaching.

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