A taste of the future through global food tech experience

“I’d always wanted to see how food science was taught in another country, and Jiangnan is known as one of the best universities in the world for food technology. When the programme was advertised, it felt like the perfect way to spend my break and to travel," Yvonne says.

Supported by a scholarship from Te Kunenga ki Pūrehuroa Massey University’s Office of Global Partnerships, the third-year Bachelor of Food Technology (Honours) student joined other students from around the world for a hands-on exploration of food technology.

“We visited food factories, studied different areas of food science, and even made gelato. It was such a creative and exciting experience. I met people from all over Asia and learned how different cultures approach food production and development."

Beyond the classroom, Yvonne enjoyed exploring Wuxi’s rich history and culture, from local landmarks to bustling food markets. She says every day brought something new.

“Whether it was a factory tour, a cultural visit, or a late-night chat with new friends, there wasn’t a single part of it I didn’t enjoy.”

Massey’s Deputy Vice-Chancellor Students and Global Engagement Dr Tere McGonagle-Daly, Ngāti Whakaue ki Maketu, says Yvonne’s experience captures the heart of Massey’s collaboration with Jiangnan University.

“Since 2019, this partnership has created a truly global classroom. Students gain exposure from two world-leading universities in food technology teaching and research, where they learn to work across cultures, and build networks that will shape their careers."

At the heart of this collaboration is a four-year dual-degree programme. Each year, up to 60 students begin their studies in Wuxi, completing eight Massey-delivered food technology courses on the Jiangnan campus. They then spend their final year at Massey’s Manawatū campus, completing another eight courses including a research-intensive capstone.

Jiangnan students who spend their final year at Massey describe their time in New Zealand as “a year of independence and discovery”. Students celebrating the second cohort’s achievements say that gaining hands-on laboratory experience, and the encouragement from lecturers who foster curiosity and creativity have helped them view food science from fresh cultural and industrial perspectives.

With the next joint-degree cohort set to complete in November, Dr McGonagle-Daly says the partnership is poised to keep growing.

“Massey’s work with Jiangnan University shows what is possible when two leading institutions collaborate with a shared vision. It’s about preparing graduates who are technically excellent, culturally fluent and ready to lead in the global food industry.”

The two-week Food Science Summer School is a part of this partnership—a shorter but equally rich option that’s open to any Massey Food Technology student, undergraduate or postgraduate. For Yvonne, the experience was more than an academic highlight. From gelato workshops to factory floors, it provided a taste of the global future she’s ready to embrace.

She says it reminded her why she loves food technology.

“It’s about science, creativity, and people. I met friends from so many different countries, and we still keep in touch. That global network is something I’ll carry with me into my career.”