Until Megan started studying at Massey, she had no idea that food technology was a degree. Now, she’s in charge of chocolate at Whittaker’s.
Megan loved food and science through high school. Once she realised that food technology was a possible career, “I was already doing a Bachelor of Science at Massey. I watched my classmates in the food tech programme and wished I’d done that instead.”
At Oxford Brookes, she completed a masters in food science and technology. She never looked back.
“I had this moment of realisation: I can’t believe I could actually get paid to do this.”
She started her career in food technology as it was beginning to boom. “Now, there’s a huge demand for product developers, food technologists and process improvement specialists.”
Historically, New Zealand has been focused on selling primary products like milk and meat. However, the time has come to process primary products and export products with higher added value. Innovators like Megan are developing quality exports to capture where “the real opportunity lies.”
Megan is leading in creating high value exports at Whittaker’s. Premium quality is always the top priority. Within that constraint, “The world’s my oyster. I’ve got so much freedom.”
Her job is to develop the next products that people will rush to buy at the supermarket shelves.
Whittaker’s designs its chocolate for the Kiwi palate first. New Zealanders love dairy flavours – creamy, milky, caramel. These preferences are important to remember when Whittaker’s takes products globally.
“You also can’t assume that just because something works in New Zealand it will succeed elsewhere.”
When she’s developing chocolates for new markets, she dives deep into the taste of the market. “You can do that by exploring local restaurants, studying supermarket products and seeing what sells well in that country.”
“There’s a whole psychological and cultural aspect to it as well. It’s about understanding what makes people feel nostalgic or excited and how different cultures experience flavour.”
Study food or nutrition
Study food science and technology to devise new food products and technologies – or study dietetics and nutrition to help people eat well and be healthy.
Megan also experiments to push the boundaries and find new ideas. Some ideas evolve into something bigger, like collaborations with Jelly Tip or L&P. “It’s always exciting to see where an idea can take us… sometimes they inspire something unexpected.”
Her product development is a fantastic example of making New Zealand’s quality primary products into high value exports. It’s why she is most proud of the New Zealand 100-gram artisan range.
“We took New Zealand’s primary products, like the Black Doris Plum, and added value by turning them into chocolate. It has been a standout since its launch for what this has done for New Zealand.”
Not only does it add value, it’s fantastic advertising for Aotearoa.
As New Zealand continues to develop high value exports demand for food technologists is growing. Massey is leading the charge with high quality food technology qualifications.
Megan has some advice for rangatahi looking to join this industry. “Learn to approach problems with asking questions. Finding solutions and drawing conclusions will serve them well in life.”
Anyone studying food technology will get to explore unexpected areas from manufacturing to marketing. It is a fun and rewarding environment.
They might just end up like Megan, sharing New Zealand with the world one block at a time.
Study sciences
Massey's science education includes dozens of qualifications and study pathways. Discover your options today.
Meet Jaedyn
We spoke with rising artist and music producer Jaedyn Randell (Ngāti Paoa, Ngāti Makirangi).
Meet Richard
We spoke with political expert Professor Richard Shaw, a leading voice whose expertise helps shape the future of New Zealand’s political landscape.
