These regulations are to be read in conjunction with all other Statutes and Regulations of the University including General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas, and Graduate Certificates.
1. Admission to the Diploma in Dairy Technology requires that the candidate will have met the University admission requirements as specified, and will have:
(a) attained at least 14 credits at NCEA Level 2 Mathematics, Science or Biology, plus one other subject, or equivalent; or;
(b) produced evidence of informal learning equivalent to that specified in 1 (a).
2. In all cases candidates shall have been employed in the dairy industry for at least one year, and have ongoing employment in the dairy industry while studying.
3. Candidates for the Diploma in Dairy Technology shall follow a parts-based programme of study, which shall consist of courses totalling at least 120 credits, comprising:
(a) Parts One and Two as defined by the Schedule for the Diploma;
(b) at least 75 credits at 200-level or above;
(c) courses as specified in the Schedule for the Diploma;
(d) any compulsory courses listed in the Schedule for the Diploma;
(e) attending field trips, studios, workshops, tutorials, and laboratories as required.
4. Notwithstanding Regulation 5 of the General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas and Graduate Certificates, candidates are exempt from the requirement to pass 45 credits at 100-level in order to enrol in the 200-level course in Part One.
5. The Diploma in Dairy Technology is awarded without specialisation.
6. For progression from Part One to Part Two, candidates must have successfully completed all courses in Part One.
7. Any timeframes for completion as outlined in the General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas, and Graduate Certificates will apply.
8. Candidates may be graduated when they meet the Admission, Qualification and Academic requirements within the prescribed timeframes.
Unsatisfactory academic progress
9. The general Unsatisfactory Academic Progress regulations will apply.
Schedule for the Diploma in Dairy Technology
Course planning key
- Courses that need to be completed before moving onto a course at the next level. For example, a lot of 200-level courses have 100-level prerequisite courses.
- Courses that must be completed at the same time as another course are known as corequisite courses.
- Some courses are restricted against each other because their content is similar. This means you can only choose one of the offered courses to study and credit to your qualification.
Key terms for course planning
- Each qualification has its own specific set of courses. Some universities call these papers. You enrol in courses after you get accepted into Massey.
- Course code
- Each course is numbered using 6 digits. The fourth number shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).
- Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
- Some qualifications let you choose what subject you'd like to specialise in. Your major or endorsement is what you will take the majority of your courses in.
Part One (Choose 60 credits from)
Course code: 141140 Dairy Chemistry credits 15
An introduction to milk composition, the underlying chemistry of milk constituents and their properties in dairy ingredients and products. The effects of processing on the chemical properties of milk components, including deleterious reactions impacting milk quality will also be considered.View full course details
Course code: 141141 Dairy Engineering credits 15
An introduction to the key engineering fundamentals relating to the manufacture of dairy ingredients and food products, providing an exploration of thermal, mechanical and energetic principles involved in the handling of milk streams, and the application of these as part of process design and plant operation.View full course details
Course code: 141144 Dairy Processing credits 15
An introduction to the processing principles underpinning the handling and treatment of milk, and with particular consideration of the design and specifications of the main processing systems and their integration as part of dairy ingredient and food manufacture.View full course details
Course code: 141242 Dairy Microbiology and Food Safety credits 15
An introduction to the role of microbiology in the handling of milk streams and the manufacture of dairy materials. The course will provide an exploration of the classification and identification of bacteria, their reproduction and growth; pathogens and food poisoning micro-organisms; bacteriology of milk and milk products; thermal processes for controlling micro-organisms and the application cleaning-in-place technology.View full course details
Part Two (Choose 60 credits from)
Course code: 141243 Dairy Ingredient Technology credits 15
This course continues the study of the key processing operations and handling of milk streams in the specific production of dairy ingredients systems, i.e. milk and protein powders and anhydrous milk fat. Emphasis will be given to the design and manufacture of functional ingredient systems, as well as the optimisation of processing operations for ensuring requisite quality and safety of dairy ingredients.View full course details
Course code: 141245 Dairy Product Technology credits 15
An immersive study of the manufacture of dairy food products, including butter, UHT creams, yogurt, cream cheese and ice cream. Emphasis will be given to the role of formulation-process interactions in defining product properties, notably the functional role of dairy ingredients in related foods. Practical considerations for the characterisation of dairy foods in determining quality, safety and shelf life will also be explored.View full course details
Course code: 141246 Cheese and Whey Technology and Manufacturing credits 15
An introduction to the industrial manufacture of cheese, including the transformations of raw materials through processing, microbiological and biochemical transformations and their impact on product quality and properties. The role of technologies associated with the manufacture of whey and other cheese byproducts will also be explored.View full course details
Course code: 141247 Dairy Manufacturing Principles credits 15
A project-based course: students will apply their accrued knowledge of dairy technology to undertake an industry relevant technical project. Students will be required to define project objectives, evaluate relevant supporting literature, implement and execute an experimental plan and analyse findings in provision of appropriate recommendations and conclusions.View full course details
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