Future food innovators wanted: How to kick start your food tech future with Fonterra

Applications are open for the Fonterra Massey University Food Technology Scholarships, with 11 scholarships available for students starting the Bachelor of Food Technology with Honours in 2026, including a new scholarship for the 2026 academic year for Māori students.

Offered through a partnership between Fonterra and Te Kunenga ki Pūrehuroa Massey University, the scholarships support students who are passionate about food technology and innovation. Recipients gain access to one of the most advanced food innovation environments in the country, Fonterra’s Research and Development Centre in Palmerston North, where cutting-edge dairy science is brought to life by a team of world-leading experts.

The four-year scholarship includes a $5,000 annual stipend, specialised mentorship from Fonterra’s food innovation professionals and paid summer internships at the Research and Development Centre, each valued at approximately $11,000.

This immersive, hands-on experience gives students an early pathway into the food technology industry and the opportunity to work on real-world challenges alongside the people shaping the future of food.

Professor Jamie Quinton, head of the School of Food Technology and Natural Sciences at Massey says the Food Technology team are delighted that these scholarships are being offered once again.

“Our relationship and connections with the New Zealand food industry are very strong. Many graduates – both from our undergraduate and post graduate qualifications – work within Fonterra nationwide and globally. Massey partners with the food and fibre industry to train the next generation of leaders, thinkers and innovators.

“I would like to thank Fonterra for the tremendous opportunity that these scholarships offer to our incoming students and encourage anyone with a passion for science and food to consider joining Massey next year and to apply as soon as possible.”

Professor Pierre Venter, Director of Research and Development at Fonterra, says they see Massey’s food tech graduates thriving not only in New Zealand, but also in innovation, sustainability and leadership roles around the world.

“Food technology is more than a degree, it’s a launchpad into a world of possibilities. This qualification equips students with the technical skills and creative mindset to shape the future of food – whether that’s developing new products, solving global nutrition challenges or driving sustainable practices. If you’re passionate about science, food and making a real impact, this is your moment to start something extraordinary.”

Learn more about the Fonterra Research and Development Centre Undergraduate Food Technology Scholarship.

Learn more about the new Fonterra Massey University Food Technology Undergraduate Scholarship (Māori).

Learn more about the Fonterra Massey University Pasifika Undergraduate Scholarship.

We caught up with three recipients from the first scholarship cohort who started their journey towards a Bachelor of Food Technology with Honours in 2025.

Sam Albert

Despite always having an interest in food and science, Sam, Te Whānau-ā-Apanui, Rongowhakaata, never imagined she could turn it into a career. After high school, study didn’t appeal, so she spent two years working before considering a business degree, until a Massey Open Day changed everything.

“During the food technology tour, I really enjoyed listening to what food technicians do and what you could do later in life. My parents both work in engineering and hospitality, so they encouraged me to apply for a degree that would combine both of my passions.”

Sam says being awarded the Fonterra Food Technology Undergraduate Scholarship has been a dream come true.

“I now have the opportunity to work alongside a well-known company, both in New Zealand and around the world. It’s inspired me to work harder for my dreams and goals. Becoming a food technologist feels real now.”

So far, her time at Massey has exceeded all expectations.

“I really enjoy being a student here, and when they say time moves fast, they mean it! I’ve made great friends in my classes, and I’ve loved getting to develop a new ice cream flavour and experimenting with what works well together.”

She says the experience has opened her eyes to what food technology really involves.

“There’s so much more to it than I thought, from learning how colours affect flavour perception to designing moulds for gummies. You get to see how far your original ideas can grow. I even had to learn how to use Excel spreadsheets with coding, something I never expected to be part of food tech!”

Chloe Lim

Growing up in Palmerston North with a chef father and a family restaurant, Chloe’s love of food was a given. But it wasn’t until she read a Massey article about cauliflower ice cream that she realised she could combine her passion for food and science and study food technology.

“After chancing upon an article by Massey graduate Milli Kumar, I realised food technology was a perfect fit. I’m now studying for a role in my dream industry to help nurture the future of our food.”

She says choosing Massey was a ‘no-brainer’.

“I knew it would be the university that would give me the best education and experiences in pursuing my passion’s industry. The courses are hands-on and interesting, filled with fascinating content that helps me understand the real world better.”

As a recipient of Fonterra’s Food Technology Undergraduate Scholarship, she views this as a major milestone to help her towards becoming the first food technologist in her family.

“One of my goals is to make an impact in the science world as a woman of colour, so this scholarship is an amazing chance at my dreams.”

She hopes to one day work in product development for a New Zealand-owned company like Fonterra, Whittaker’s or Tip Top.

“I take great pride in the quality food products our country produces, as well as the environmentally friendly outlook the companies of our country have.”

And none of it would be possible, she says, without her support crew.

“I thank them all so much for helping me to this surreal point in my life; I would not have made it here without them cheering me on in my journey.”

Jorjie Angell-Buchanan

Hailing from Tauranga, it was Jorjie’s five-year-old brother Beau who first sparked her interest in food technology.

“Being neurodiverse, Beau experiences challenges with food and supporting him has helped me realise just how complex eating can be. It’s deepened my understanding of food sensitivities and disorders. I’m keen to explore how food technology can help make eating easier and more enjoyable for people like him and improve options for those with dietary restrictions or sensory needs,” she says.

That curiosity, paired with a lifelong interest in how products are created and brought to life, led Jorjie to study food technology at Massey and be a recipient of Fonterra’s Food Technology Undergraduate Scholarship.

“I chose Massey because it has one of the best food tech programmes in the country. I’m excited to learn how combining creativity, science and problem-solving can make a real difference in people’s lives.”

With her first year underway, Jorjie is focused on soaking it all in but is also thinking about what’s ahead.

“One thing I’ve learned already is that not understanding something right away is part of the process. As long as you keep trying and study hard, you’re making progress. My dream is to one day work in food product development, and maybe even start my own line of inclusive food products.”

She credits her parents for encouraging her to pursue what matters to her.

“They’ve always supported me to follow my passions, and I’m really grateful for that.”