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For help with understanding these important regulations, please watch our video.

Key to the tables

P Prerequisite: Course(s) you must complete to a defined standard (or have waived) before your enrolment in another course is confirmed.

C Corequisite: Course(s) that must be completed in the same semester as another course, unless already passed or waived.

R Restriction: Similar courses, that cannot both be credited to the same qualification.

The Degree of Bachelor of Food Technology with Honours
BFoodTech(Hons)

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.

Transitional Provisions

18. Subject to the Maximum Time to Completion and Abandonment of Studies provisions specified in the Part I regulations for the degree, candidates who were enrolled in the Bachelor of Food Technology with Honours prior to 1 January 2020 may substitute 100-level courses already taken for 100-level courses included in the Part One schedule until December 2023.

Regulation Notes

Specific Regulations for the Degree of Bachelor of Food Technology with Honours jointly delivered and awarded with the Singapore Institute of Technology

Part IA

For the degree of Bachelor of Food Technology with Honours jointly delivered and awarded with the Singapore Institute of Technology, the regulations are to be read in conjunction with the regulations relating to Massey University's qualifications and with all other Statutes and Regulations of the Singapore Institute of Technology.

The programme of study for the degree of Bachelor of Food Technology with Honours jointly delivered and awarded with the Singapore Institute of Technology will consist of modules/courses totalling 240 Singapore Institute of Technology credits/480 Massey University credits, completed in accordance with Regulations 1 to 17 for the degree. Notwithstanding Regulation 13, students from the Singapore Institute of Technology may be awarded higher distinction or distinction, in accordance with Singapore Institute of Technology regulations.

Schedule for the Bachelor of Food Technology with Honours

Part One (120 credits from)

120.101 Plant Biology 15 credits

123.104 Chemistry for Biological Systems 15 credits
R 123101, 123171

123.105 Chemistry and the Physical World 15 credits
R 123102, 123172

124.104 Physics 1A: Mechanics and Thermodynamics 15 credits
R 124101, 124111, 124171

160.101 Calculus 15 credits
R 160112, 160133, 228172

160.102 Algebra 15 credits
R 160112, 160133, 228172

228.115 Engineering and Technology Principles 15 credits
R 141111 and 228111

247.114 Science and Sustainability for Engineering and Technology 15 credits
R 247177, 141111, 141112, 228111, 228112, 247155, 119155, 246102, 247111, 247112, 247113

Part Two (120 credits from)

123.201 Chemical Energetics 15 credits
P One of (123102, 123105, 124104 or 123172) and one of (160101, 160102, 160105, 160132 or 160133)

123.271 Molecules to Materials 15 credits
P (123101, 123104 or 123171) and (123102, 123105 or 123172)

141.211 Food Technology 3: Product Development 15 credits
P (228115, 247114) OR (123172, 124172, 228172, 141112) R 228211

141.212 Food Technology 4: Manufacturing 15 credits
P (123105 or 123172), (124104 or 124172), (160102 or 228172) and (141112 or 228112 or 228115) C 123201, 280201, 280272 R 228212

228.271 Engineering Mathematics 2 15 credits
P 228172 or (160101 and 160102) R 228222, 228223

280.201 Industrial Microbiology 15 credits
P (123101 or 123104 or 123171) and (123102 or 123105 or 123172 or 122102) R 162212, 162214

280.271 Heat and Mass – Conservation and Transfer 15 credits
P (124104, 160102 and 228115) OR (124172 and 228172)

280.272 Fluid Flow and Particle Technology 15 credits
P (123104 or 123172), (124104 or 124172), (160102 or 228172)

Part Three (120 credits from)

141.311 Food Technology 5: Food Microbiology and Safety 15 credits
P One of 280201,141222, 162212 or 162214

141.312 Food Technology 6: Food Characterisation 15 credits
P 123271, 123201, 141211, 141212 R 141330

141.362 Food Formulation Technology 15 credits
P 123271,123201

141.395 Food Chemistry 15 credits
P 123271 and 123201 R 151231

228.371 Statistical Modelling for Engineers and Technologists 15 credits
P 228271 R 228340

280.371 Process Engineering Operations 15 credits
P 280271 and 280272 R 280391

280.372 Reaction Technologies and Process Modelling 15 credits
P 123201, 123271, 228271, 280271, 280272, 280201 R 280391 and 280392

Part Four (120 credits from)

141.710 Food Packaging Engineering and Legislation 15 credits

141.723 Industrial Systems Improvement 15 credits
R 287342

Majors

Food Process Engineering (105 credits)

Part Three (15 credits from)

280.304 Bioseparation and Purification Processes 15 credits
P (141294 and (280299 or 141221)) or (280271 and 280272) R 142304

Part Four

Compulsory courses (90 credits from)

141.749 Food Engineering Research Project 30 credits
P 141311, 141362, 141395, 228371, 280304, 141312, 280371 and 280372 R 141759

141.797 Food Engineering Design 30 credits
P (141311 or 141393), (141312 or 280393), 141362, 141395, (228371 or 228340), 280304, (280371 or 280391), (280372 or 280392) R 141471, 141444

280.702 Process Control 15 credits
P (228222 or 228271) and (280371 or 280391) R 142402

280.771 Chemical and Bioprocess Engineering 15 credits
P 280371 and 280372 R 280403

Food Product Technology (105 credits)

Part Three (15 credits from)

141.358 Nutrition and Food Choice 15 credits
P 123271 R 141458

Part Four (90 credits from)

Compulsory courses (75 credits from)

141.759 Food Technology Project 30 credits
P ((141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), and (280372 or 280392)) or Appraisal Required R 141459, 228485, 141749, 141449

141.772 Innovative Food Design and Development 30 credits
P (141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), (280372 or 280392) R 141457, 141471

141.791 Advanced Food Technology 15 credits
P ((141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), and (280372 or 280392)) or Appraisal Required R 141491

An approved elective from (15 credits from)

112.702 International Agri-Food Marketing Strategies 15 credits

141.755 Added-Value Processing of Food Products 15 credits
P 280201 or 141222 or 162212 or 162214 R 141355

151.718 Advanced Topics in Macronutrient Nutrition 15 credits
R 151742

238.700 Life Cycle Assessment (LCA) and Footprinting Principles 15 credits

280.702 Process Control 15 credits
P (228222 or 228271) and (280371 or 280391) R 142402

280.771 Chemical and Bioprocess Engineering 15 credits
P 280371 and 280372 R 280403

287.741 Quality System Development and Management 15 credits
R 287730

Schedule for the Degree of Bachelor of Food Technology with Honours jointly awarded with the Singapore Institute of Technology

Food Product Technology

Part One

Compulsory modules/courses:

FTE1011 Chemistry for Food Technology 

FTE1013 Mass and Energy Balance 

FTE1014 Food Technology 1 and 2: Global and Creative Solutions

FTE1015 Engineering Mathematics 1

FTE1016 Biochemistry 

FTE1021 Engineering Fundamentals (Mechanics and Electricity)

FTE1022 Food Technology 3: Product Development 

FTE1023 Programming for Engineering 

FTE1024 Industrial Microbiology 

Part Two

Compulsory modules/courses:

FTE2011 Chemical Energetics P FTE1011, FTE1015

FTE2012 Molecules to Materials P FTE1011, FTE1016

FTE2013 Technical Writing and Communication 

FTE2014 Heat and Mass – Conservation and Transfer
P FTE1013, FTE1015, FTE1021, FTE1023

FTE2015 Fluid Flow and Particle Technology P FTE1015, FTE1021, FTE1023

FTE2021 Food Technology 4: Manufacturing P FTE1013, FTE1015, FTE1021, FTE1023

FTE2022 Food Technology 5: Food Microbiology and Safety P FTE1016, FTE1024

FTE2023 Food Chemistry P FTE1011, FTE1016

FTE2024 Career and Professional Development

FTE2025 Engineering Maths 2 P FTE1015, FTE1023 

Part Three

Compulsory modules/courses:

FTE3001 Nutrition and Food Choice

FTE3002 Food Formulation Technology P FTE2023

FTE3003 Food Technology 6: Food Characterisation P FTE2011, FTE2012, FTE2023

FTE3004 Statistical Modelling for Engineers and Technologists P FTE2025

FTE3011 Food Packaging Engineering and Legislation P FTE2014

FTE3012 Industrial Systems Improvement 

FTE3013 Process Engineering Operations P FTE2014, TE2015

FTE3014 Reaction Technology and Process Modelling P FTE2014, FTE2015, FTE2025

FTE3021 Integrated Work Study Programme P FTE2024 

Part Four

Compulsory modules/courses:

FTE4012 Food Technology Project
P FTE2022, FTE3001, FTE3002, FTE3003, FTE3004, FTE3013, FTE3014

FTE4021 Advanced Food Technology
P FTE3002, FTE3003, FTE3004, FTE3011, FTE3012, FTE3013, FTE3014

FTE4022 Innovative Food Design and Development
P FTE2021, FTE3001, FTE3002, FTE3003, FTE3004, FTE3011, FTE3012, FTE3013, FTE3014, FTE3021 

An approved elective from:

141.755 Added-Value Processing of Food Products P FTE2022

119.792 International Food Production Systems

FTE4103 Crystallisation in Foods 

FTE4104 Food Law and Regulations

FTE4105 Conventional and Emerging Food Processing Technologies FTE3013 

Modules/Courses Total: 240 SIT credits/480 Massey University credits.