Regulations for The Bachelor of Food Technology with Honours - BFoodTech(Hons)

Official rules and regulations for the Bachelor of Food Technology with Honours. These regulations are for the 2024 intake to this qualification.

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Qualification Regulations

Part I

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.

Part II

Admission

1. Admission to the Degree of Bachelor of Food Technology with Honours requires that the candidate will meet the University admission requirements as specified.

Qualification requirements

2. Candidates for the Degree of Bachelor of Food Technology with Honours shall follow a parts-based programme of study, which shall consist of courses totalling at least 480 credits, comprising:

(a) a First Part, Second Part, Third Part and Fourth Part;

(b) at least four years of study;

and including:

(c) a minimum of 800 hours of practical work experience;

(d) completion of one major; and

(e) attending field trips, studios, workshops, tutorials and laboratories as required.

3. Candidates, who in the opinion of the Academic Board, have passed with sufficient merit subjects for the New Zealand Certificate in Science, the National Diploma in Engineering or an equivalent qualification, may be granted credit, including part or all of the First and Second Parts. The credit granted will be determined by Academic Board after taking into account the areas of study of the certificate and the standard of pass attained.

4. Notwithstanding Regulation 2, candidates who, in the opinion of the Academic Board, have achieved the admission requirements for the Degree of Bachelor of Food Technology with Honours to an excellent standard, may be admitted to the programme after the commencement of Part One but no later than the start of Part Two, and may be granted an exemption, including part or all of the First Part. The exemption granted will be determined by Academic Board after taking into account the level of achievement in the subjects passed prior to, and subsequent to, admission. Alternative courses of an equivalent credit value must be substituted for the exempted courses.

5. Notwithstanding Regulation 2, candidates who have passed courses in food technology or food science from a recognised overseas tertiary institution with which Massey University has a cross-crediting agreement may cross-credit up to 240 credits at 100-, 200- or 300-level as permitted by the terms of the agreement.

6. The maximum credit or exemption granted under Regulations 3, 4 or 5 or any other credit recognition process shall be 240 credits.

Specialisations

7. Candidates shall complete one of the following majors:

Food Product Technology; or

Food Process Engineering.

The requirements for each major are set out in the Schedule for the Degree of Bachelor of Food Technology with Honours.

Academic requirements

8. Every candidate for the Degree of Bachelor of Food Technology with Honours shall complete to the satisfaction of Academic Board a minimum of 800 hours of approved practical work and associated reports in accordance with the following courses:

(a) 228.210 Practicum I;

(b) 228.310 Practicum II.

Passes in these or approved equivalent courses will be awarded on the basis of practical work completed in accordance with the guidelines governing the practical work requirements.

Student progression

9. Candidates may progress from Part One to Two, Two to Three, and Three to Four, by passing all courses in the prior part, either by examination or by the award of a combined results pass.

10. Candidates who fail to pass a complete Part in accordance with Regulation 9 shall re-enrol in the remaining unpassed course(s) at the next available offering(s) of the course(s).

11. Candidates who are re-taking courses from Part One in accordance with Regulation 10 may not progress to Part Two until all of Part One has been successfully completed.

12. Candidates who are re-taking courses in Parts Two and Three in accordance with Regulation 10 may apply for permission to enrol in courses from the subsequent part, where the nominated courses are from different areas of study to the courses unpassed; permission will only be granted where, in the opinion of Academic Board, the academic record of the candidate shows proven merit.

13. The Degree of Bachelor of Food Technology with Honours may be awarded with First Class Honours or with Second Class Honours (Division I) or with Second Class Honours (Division II), or with Third Class Honours. The class of Honours shall be determined by the candidate’s performance in the Second, Third and Fourth Parts of the Degree.

14. Candidates who have passed all courses and completed all other requirements for a Bachelor of Food Technology with Honours but whose performance in the courses is deemed by the Academic Board, upon recommendation of the examiners, not to be of Honours standard will be awarded the Degree of Bachelor of Food Technology.

Completion requirements

15. The timeframes for completion as outlined in the General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas and Graduate Certificates will apply.

16. Candidates may be graduated when they meet the Qualification and Academic requirements within the prescribed timeframes; candidates who do not meet the requirements for graduation may, subject to the approval of Academic Board, be awarded the Bachelor of Science should they meet the relevant Qualification requirements.

Unsatisfactory academic progress

17. The general Unsatisfactory Academic Progress regulations will apply.

Schedule for the Bachelor of Food Technology with Honours

Course planning key

Prerequisites
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.
Corequisites
Courses that must be completed at the same time as another course are known as corequisite courses.
Restrictions
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
Courses
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).
Credits
Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Specialisations
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 120 credits from)

Choose 120 credits from
Course code: 120101 Plant Biology 15 credits

This course is an integrated introductory study of plants. Major themes include: plant form and function (anatomy, morphology, photosynthesis, respiration, transport systems, mineral nutrition); regulation of growth and development, especially in response to the environment; plant diversity (systematics, evolution, life cycles, New Zealand flora); and plants and people (crop domestication, plant breeding and production, Māori plant use).

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Course code: 123104 Chemistry for Biological Systems 15 credits

Building on basic chemical principles, this course provides the atomic and molecular foundations for understanding chemistry and the life sciences. Starting from the structure of the atom and an understanding of Gibbs energy, it builds a chemical model for bonding, the composition of molecules, non-covalent interactions, chemical equilibria, acids/bases, chemical reactivity, and biological macromolecules. The theory is supported by practical experiments.

Restrictions: 123101, 123171

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Course code: 123105 Chemistry and the Physical World 15 credits

An examination of how the properties of atoms and molecules determine the properties and behaviour of matter. The transfer of energy that occurs during chemical and physical processes and the rates of these processes are discussed and rationalised using atomic and molecular properties. Techniques for characterising matter and materials are introduced.

Restrictions: 123102, 123172

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Course code: 124104 Physics 1A: Mechanics and Thermodynamics 15 credits

This physics course provides foundational knowledge for study in engineering, food technology, and physical sciences. The emphasis is on applying physical principles to problem solving in mechanics, fluid mechanics, and thermodynamics. A practical course.

Restrictions: 124101, 124111, 124171

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Course code: 160101 Calculus 15 credits

A course focusing on the fundamental techniques and applications of calculus including differentiation and integration of functions of one real variable, differential equations, numerical methods, and an introduction to power series with applications to mathematical models. 160.101, alongside 160.102, forms a foundation for further study in mathematics. It is essential for students intending to study Mathematics, Physics, Food Technology or Engineering, or for anyone who wants a strong mathematical component to their degree.

Restrictions: 160112, 160133, 228172

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Course code: 160102 Algebra 15 credits

A course focusing on the fundamental techniques and applications of linear algebra including vector and matrix algebra, vector representation of lines and planes, projections, Gaussian elimination, eigenvectors and complex numbers. 160.102, alongside 160.101, forms a foundation for further study in mathematics. It is essential for students intending to study Mathematics, Physics, Food Technology or Engineering, or for anyone who wants a strong mathematical component to their degree.

Restrictions: 160112, 160133, 228172

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Course code: 228115 Engineering and Technology Principles 15 credits

An introduction to the fundamental technology and engineering skills required for professional engineers and technologists. Students will develop practical skills to design and solve engineering and technology problems carrying out simple design projects and creating new innovative solutions. Projects will include consideration of cultural, ethical and safety aspects and students will develop skills to effectively communicate design solutions.

Restrictions: 141111 and 228111

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Course code: 247114 Science and Sustainability for Engineering and Technology 15 credits

A project-based, interdisciplinary course introducing students to the applied scientific thinking and theories that underpin the relationship between applied science and sustainability. Students will explore the intersection of science and community through exemplars of partnership between industry and Te Ao Māori (the Māori world) in Aotearoa New Zealand. By examining the interactions between human, cultural, environmental and technological systems, students will develop their critical thinking, communication and information literacy skills as they develop solutions to contemporary challenges in sustainability in a team-based project.

Restrictions: 247177, 141111, 141112, 228111, 228112, 247155, 119155, 246102, 247111, 247112, 247113

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Part Two (Choose 120 credits from)

Choose 120 credits from
Course code: 123201 Chemical Energetics 15 credits

Molecular processes are inherently random and yet we can meaningfully predict the yield or the rate of a chemical reaction. In this course we discover that this apparent paradox is explained by the idea that although single molecules behave randomly, large numbers of molecules and atoms do behave in a predictable manner. We develop the principles of thermodynamics and kinetics from this idea and apply these principles to physical, chemical, biochemical and industrial processes. The lab course focuses on broadly applicable skills in measurement, analysing and presenting physical chemistry data, understanding sources of uncertainty in physical measurements and written communication skills.

Prerequisites: One of (123102, 123105, 124104 or 123172) and one of (160101, 160102, 160105, 160132 or 160133)

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Course code: 123271 Molecules to Materials 15 credits

The chemistry of materials under-pins all chemical processing industries. This course facilitates a fundamental understanding of aqueous solutions, organic, inorganic and polymer chemistry relevant to material science, including soft materials such as gels and colloids. The laboratory training develops skills in a range of synthesis, separation and analysis techniques relevant to materials chemistry.

Prerequisites: (123101, 123104 or 123171) and (123102, 123105 or 123172)

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Course code: 141211 Food Technology 3: Product Development 15 credits

The development of new and improved products is a key role of most practising food technologists. This course provides the structured process and tools required for successful product development in the context of an applied project.

Prerequisites: (228115, 247114) OR (123172, 124172, 228172, 141112) Restrictions: 228211

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Course code: 141212 Food Technology 4: Manufacturing 15 credits

The design, development and on-going operation of manufacturing processes is central to the daily activities of most food technologists. This course explores the key variables that impact the design, development and operation of food manufacturing processes within the context of an applied project.

Prerequisites: (123105 or 123172), (124104 or 124172), (160102 or 228172) and (141112 or 228112 or 228115) Corequisites: 123201, 280201, 280272 Restrictions: 228212

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Course code: 228271 Engineering Mathematics 2 15 credits

This is a core course that provides key mathematical tools for modelling and analysing engineering problems. These tools represent a balance of stochastic and deterministic modelling approaches along with their mathematical underpinnings. Topics include random variables and distributions; analytical and numerical solution methods for linear systems of ordinary differential equations including Laplace transform techniques; sensitivity analysis, optimization, curve-fitting and interpolation for data sets.

Prerequisites: 228172 or (160101 and 160102) Restrictions: 228222, 228223

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Course code: 280201 Industrial Microbiology 15 credits

An industry focused course in microbiology with particular reference to the importance of microorganisms and their application in selected industries. This programme of study examines the growth and control of industrially important microorganisms, the role of microbes in the production of food products, their application in both waste treatment and in industrial fermentation, and the role of microbes in the health sector. A laboratory course.

Prerequisites: (123101 or 123104 or 123171) and (123102 or 123105 or 123172 or 122102) Restrictions: 162212, 162214

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Course code: 280271 Heat and Mass – Conservation and Transfer 15 credits

This course extends the concepts of the conservation and transport of heat and mass and thermodynamics in processing systems, the material and system properties that affect these processes and the sourcing or prediction of appropriate material and system data. Unit operations in food or chemical processing industries will be used to demonstrate the application of these principles. A practical course.

Prerequisites: (124104, 160102 and 228115) OR (124172 and 228172)

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Course code: 280272 Fluid Flow and Particle Technology 15 credits

This course extends the concepts of fluid flow and particulate systems. The principles of fluid mechanics and characterisation of rheological properties are applied for Newtonian and non-Newtonian fluids. The characterization and dynamics of particulate systems are introduced and applied to unit operations used in the food and chemical industries, such as cyclones, settlers, centrifuges, fluid beds and filtration. A practical course.

Prerequisites: (123104 or 123172), (124104 or 124172), (160102 or 228172)

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Part Three (Choose 120 credits from)

Choose 120 credits from
Course code: 141311 Food Technology 5: Food Microbiology and Safety 15 credits

A project-based course aimed at providing the skills and knowledge to select appropriate food processing, storage and testing methods necessary to understand the growth and control of microorganisms to ensure food safety and quality. Specific components of food analysis and risk assessment will be applied to develop analytical and problem solving skills in an industry relevant scenario.

Prerequisites: One of 280201,141222, 162212 or 162214

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Course code: 141312 Food Technology 6: Food Characterisation 15 credits

A project-based course developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The course will focus on instrumental and sensory methods of assessing structure, appearance, flavour and texture of a variety of food products. Assessment and characterisation tools will be used to develop analytical and problem solving skills in industry relevant scenarios.

Prerequisites: 123271, 123201, 141211, 141212 Restrictions: 141330

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Course code: 141362 Food Formulation Technology 15 credits

A study of the physico-chemical properties of food ingredients and their interactions in food systems. Selection of suitable ingredients in food formulations, in particular, stabilisers, thickeners, gelling agents and emulsifiers. Understanding of the destabilisation mechanisms of complex food systems in relation to the ingredients used. A practical course.

Prerequisites: 123271,123201

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Course code: 141395 Food Chemistry 15 credits

A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control. A laboratory course.

Prerequisites: 123271 and 123201 Restrictions: 151231

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Course code: 228371 Statistical Modelling for Engineers and Technologists 15 credits

This is a core course that provides essential grounding in statistical inference and modelling for engineers and technologists. Students will learn how to develop statistical models to describe random phenomena, and use them to test engineering questions of practical interest.

Prerequisites: 228271

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Course code: 280371 Process Engineering Operations 15 credits

The application of engineering principles to operations used in the food or chemical processing industries. Operations such as evaporation, drying , membrane technologies, refrigeration and process cooling systems will be used as examples of how the underlying principles of thermodynamics, conservation and transport of heat, mass and momentum can be used to select, design and optimise industrial processes.

Prerequisites: 280271 and 280272 Restrictions: 280391

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Course code: 280372 Reaction Technologies and Process Modelling 15 credits

A systematic approach to modelling processing operations in terms of heat, mass and momentum transfer. Modelling reactions and reactor systems to predict the progress of reactions in food preservation and processing operations, chemical and enzymatic catalysis, and biochemical reaction systems. A laboratory course.

Prerequisites: 123201, 123271, 228271, 280271, 280272, 280201 Restrictions: 280391 and 280392

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Part Four (Choose 120 credits from)

Choose 120 credits from
Course code: 141710 Food Packaging Engineering and Legislation 15 credits

The properties of packaging materials and requirements of labelling/legislation and the implications of choice on product shelf life, integration with processing, transport, traceability and information systems, and impact on consumer interaction with the product, sustainability and product cost are explored as part of this course.

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Course code: 141723 Industrial Systems Improvement 15 credits

This course covers: innovation and operations management within food industry production and supply chain systems; design, planning, control and continuous improvement of processes in industrial systems; methods and measures for quality control and daily decision-making in food and related businesses; and leadership and management of teams in the workplace.

Restrictions: 287342

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Majors

Food Process Engineering (105 credits)

Part Three

Choose 15 credits from
Course code: 280304 Bioseparation and Purification Processes 15 credits

The principles and practice of bioseparations and purification processes. The following unit operations will be included: distillation, leaching, liquid/liquid extraction, protein fractionation, flocculation and chromatographic separations. A laboratory course.

Prerequisites: (141294 and (280299 or 141221)) or (280271 and 280272) Restrictions: 142304

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Part Four

Compulsory courses
Choose 90 credits from
Course code: 141749 Food Engineering Research Project 30 credits

Students apply their problem-solving skills and accumulated knowledge to a specific Food Engineering research problem. This is an individual, scholarly research project conducted under academic supervision. Projects are either sourced from industry or are related to ongoing research and development activities at the university.

Prerequisites: 141311, 141362, 141395, 228371, 280304, 141312, 280371 and 280372 Restrictions: 141759

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Course code: 141797 Food Engineering Design 30 credits

Students will design an innovative factory-scale food manufacturing process based on a product specification. The emphasis is on following a formal, systematic methodology that makes appropriate use of both mathematical modelling and empirical data, within a realistic commercial context. Critical evaluation of the design outcome and process from commercial, technical, and professional perspectives is an important component.

Prerequisites: (141311 or 141393), (141312 or 280393), 141362, 141395, (228371 or 228340), 280304, (280371 or 280391), (280372 or 280392) Restrictions: 141471, 141444

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Course code: 280702 Process Control 15 credits

Practical process control techniques including tuning single proportional integral derivative controllers, choosing appropriate control loops for a processing plant and measurement instrumentation. An overview of advanced control techniques. Programmable logical controllers. A practical course.

Prerequisites: (228222 or 228271) and (280371 or 280391) Restrictions: 142402

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Course code: 280771 Chemical and Bioprocess Engineering 15 credits

Integrated design of processes based on the application of thermodynamic and transport phenomena principles. Systematic methods for the development of dynamic modelling, simulation and visualisation of heat and mass transport applied to chemical and bioprocessing industries.

Prerequisites: 280371 and 280372 Restrictions: 280403

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Food Product Technology (105 credits)

Part Three

Choose 15 credits from
Course code: 141358 Nutrition and Food Choice 15 credits

Nutrient recommendations, nutrition and disease, New Zealand diet, functional foods, food choice, ethical and legal aspects of the food industry response in relation to nutrition claims and concerns.

Prerequisites: 123271 Restrictions: 141458

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Part Four

Compulsory courses
Choose 75 credits from
Course code: 141759 Food Technology Project 30 credits

An original investigation of a food industry problem or opportunity. The student works under academic supervision within an industrial research brief and learns from practice, systematic skills in problem analysis, research and communication. Consideration of ethical, legal and social environments. This major project integrates knowledge the student has already acquired.

Prerequisites: ((141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), and (280372 or 280392)) or Appraisal Required Restrictions: 141459, 228485, 141749, 141449

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Course code: 141772 Innovative Food Design and Development 30 credits

Students will commercialise an innovative food product from idea generation through to the business case for full-scale manufacture. The emphasis is on following a formal, systematic process that utilizes both qualitative and quantitative analysis techniques, within a realistic commercial context. Critical evaluation of the product development outcome and process from commercial, technical, and professional perspectives is an important component.

Prerequisites: (141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), (280372 or 280392) Restrictions: 141457, 141471

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Course code: 141791 Advanced Food Technology 15 credits

An integrative study of food systems. Individual and group problem-based learning is used to understand political, economic, societal and technological forces shaping the global food industry. Additional aspects of the course focus on interactive project-based activities aimed at honing market awareness, product development and food production skills and competencies. Proficiency in the selection and application of appropriate tools and methodologies for quality assurance and evaluation will also be developed.

Prerequisites: ((141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), and (280372 or 280392)) or Appraisal Required Restrictions: 141491

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An approved elective from
Choose 15 credits from
Course code: 112702 International Agri-Food Marketing Strategies 15 credits

An advanced study of international agri-food business and marketing. Emphasis is placed on international consumers and agri-food exports, including external environment, terms of trade, transportation, packaging, documentation, methods of payment, risk management, intercultural communication and negotiation.

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Course code: 141755 Added-Value Processing of Food Products 15 credits

A study of the latest manufacturing techniques applied to the food industry and their role in satisfying current and future needs for food manufacturers and consumers. A course designed to integrate food science, process engineering, microbiology and food safety into today's food manufacturing environment with processing practices in order to offer novel methods to formulate foods and assure safety and quality.

Prerequisites: 280201 or 141222 or 162212 or 162214 Restrictions: 141355

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Course code: 238700 Life Cycle Assessment (LCA) and Footprinting Principles 15 credits

The concept of life cycle thinking and its application to support decision-making for product systems. The course will provide an overview of the principles and methodology for Life Cycle Assessment (LCA) according to the ISO 14040 and 14044 standards, and introduce related environmental footprinting approaches (carbon and water footprinting).

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Course code: 280702 Process Control 15 credits

Practical process control techniques including tuning single proportional integral derivative controllers, choosing appropriate control loops for a processing plant and measurement instrumentation. An overview of advanced control techniques. Programmable logical controllers. A practical course.

Prerequisites: (228222 or 228271) and (280371 or 280391) Restrictions: 142402

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Course code: 280771 Chemical and Bioprocess Engineering 15 credits

Integrated design of processes based on the application of thermodynamic and transport phenomena principles. Systematic methods for the development of dynamic modelling, simulation and visualisation of heat and mass transport applied to chemical and bioprocessing industries.

Prerequisites: 280371 and 280372 Restrictions: 280403

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Course code: 287741 Quality System Development and Management 15 credits

All organisations are required to effectively manage the quality of their goods and services, and that of the processes and systems that produce or deliver them. This course introduces the key principles of quality systems and their control and management. This includes core definitions, key theories, relevant standards, documentation requirements, and associated tools, methods and principles for managing and controlling quality.

Restrictions: 287730

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