Bachelor of Food Technology with Honours – BFoodTech(Hons)

Massey University’s Bachelor of Food Technology with Honours is the only degree in Australasia that combines food science, food engineering, and food business. Our graduates are highly employable and sought after.

Type of qualification

Bachelor's degree with honours

Level of study

Undergraduate study

An undergraduate qualification is usually the first one you study.

More about study levels

NZQF level 8

Our courses follow the New Zealand Qualification Framework (NZQF) levels.

Find out more about NZQF levels

Time to complete

4 years full-time (480 credits)
Up to 8 years part-time
Part-time available

International students

International students are not New Zealand citizens or residents.

Definition of New Zealand citizens and residents

Open to international students on campus in New Zealand

Study a Bachelor of Food Technology with Honours – BFoodTech(Hons)

A unique qualification

Massey University’s Bachelor of Food Technology with Honours has been producing graduates for the New Zealand and international food industries for more than 50 years. It is the only degree in Australasia that combines food science, food engineering and food business.

Move straight into work

At the end of the four-year qualification, you will be able to move directly into key roles in the food industry (such as product development, process improvement or food engineering) without further training.

Work on real food industry issues

Massey’s food technology qualification teaches you the fundamental and applied food technology skills that you will need in your career. You learn not only in the classroom, but in practical laboratory and workshop sessions that focus on real industry problems and solutions.


The study of food technology is science and engineering-based. It combines fundamental sciences, mathematics, chemistry and physics - and the more applied sciences and engineering - with business and management.

There are two majors in the Bachelor of Food Technology with Honours degree:

  • Food Product Technology - you’ll learn how to lead and manage food product development from idea generation to product launch
  • Food Process Engineering - you’ll focus on engineering principles, learning how to design processes and use technology to create effective food production systems.

Although you do need to choose one of these majors at enrolment, you can change your mind as you learn more about the food industry during your study. You have until halfway through your third year to make your final specialisation choice.

Further study

You could further your studies with a postgraduate research project, or become a teacher.

A BFoodTech(Hons) is a good fit if you:

  • want a career in New Zealand’s food and beverage industry
  • enjoy sciences and are interested in engineering
  • want to know about the technology used to make food.

Entry requirements

Admission to Massey

All students must meet university entrance requirements to be admitted to the University.

Specific requirements

There are no specific entry requirements for this programme, outside of university admission regulations.

English language requirements

To study this programme you must meet Massey University's English language standards.

Time limits for Honours, Distinction and Merit

If you complete this qualification within the stated time limit, you will normally be able to graduate with a class of Honours.

Look for further information under ‘Student Progression’ in the regulations for this qualification.

More information

  • Read the regulations for this qualification thoroughly
  • Contact us through the Get advice button on this page if you have any questions.

Prior learning, credit and exemptions

For information on prior learning, exemptions and transfer of credit or other questions:

English language skills

If you need help with your English language skills before you start university, see our English for Academic Purposes (EAP) courses.

Recommended prior learning

To be successful in your studies we recommend that you have the following:


  • Mathematics: At least 16 NCEA Level 3 credits in Mathematics, normally including two of the following standards: AS91577 (Algebra), AS91578 (Differentiation), or AS91579 (Integration).
  • Physics: At least 16 NCEA Level 3 credits in Physics.
  • Chemistry: At least 14 NCEA level 3 credits in Chemistry.

Cambridge International Examinations

  • Mathematics: A Level: Mathematics (C Grade).
  • Physics: A Level: Physics (C Grade).
  • Chemistry: A Level: Chemistry (C Grade).

International Baccalaureate

  • Mathematics: (5 points Higher Level).
  • Physics: (5 points Higher Level).
  • Chemistry (5 points Higher Level.

Each application will be given individual consideration and assessed on a case by case basis irrespective of recommended prior learning achieved.

Maximum time limits for completion

There are maximum time limits to complete some undergraduate and all postgraduate qualifications. If you do not complete within the maximum time, you may be required to re-apply for the qualification if you wish to continue your studies.

Can't meet the entry requirements?

There are some alternative ways to help you enter the Food Technology programme:

Certificate in Science and Technology

This one-semester pathway is for students who need extra preparation in mathematics (160105 Methods of Mathematics), physics (124100 Introductory Physics) or chemistry (123103 Chemistry for Modern Sciences). These courses can be taken separately (depending on your background) or as part of the CertScTech qualification.

Please note you must have achieved 16 Credits in NCEA Level 2 Mathematics (or equivalent) before you enrol into 124100 Introductory Physics, 160105 Methods of Mathematics. To find out if you have what it takes, or what you need, to do the introductory courses we recommend that you attempt the relevant quiz here. Once you have completed the test(s), please contact the relevant course coordinator or enquire through this page to discuss your suitability for this course or an alternative pathway.

Diploma in Science and Technology

This two-semester pathway is if you need extra preparation in mathematics, physics or chemistry. This is suitable if you wish to study a wide range of courses and keep your options open to change to another programme.

You can also choose subjects from: biology, programming, statistics, food, accounting, marketing, finance and management.

Official regulations

To understand what you need to study and must complete to graduate read the official rules and regulations for this qualification.

You should read these together with all other relevant Statutes and Regulations of the University including the General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas and Graduate Certificates.

Returning students

For returning students, there may be changes to the majors and minors available and the courses you need to take. Go to the section called ‘Transitional Provisions’ in the Regulations to find out more.

In some cases the qualification or specialisation you enrolled in may no longer be taking new enrolments, so may not appear on these web pages. To find information on the regulations for these qualifications go to the Massey University Calendar.

Please contact us through the Get advice button on this page if you have any questions.

Structure of the Bachelor of Food Technology with Honours

The Bachelor of Food Technology with Honours is a parts-based qualification. That means you must complete the first part, before moving to the second etc.

There are four parts, made up of eight courses (120 credits) in each part. Each part corresponds to a year of full-time study.

You will complete the first year (Part One) of your studies over two 14-week semesters (Semester One and Semester Two). You will enrol in four courses per semester (eight courses per year) and pass these courses to progress on to the next part. If you successfully pass all courses in Part One you will progress to Part Two which starts in the February of the following year.

How much time does it take?

You will be expected to spend on average 40 hours per week on study, which includes attendance at lectures, tutorials and laboratories, completing assessments and self-directed study.

How does it work?

The first year is made up of eight courses (120 credits) covering fundamental sciences and technology principles.

For the second and third years, each year is made up of six courses (90 credits) covering core science and engineering, delivering the fundamental knowledge, including key principles a technologist is expected to have. The remaining 30 credits comprise project work in which you will put your knowledge into practice while working on real world problems and tasks, applying the fundamental knowledge gained in other courses.

In the fourth year, there are two 30 credit projects with the remaining 60 credits obtained from four courses.

Year One/Part One

The first year (Part One) provides underpinning knowledge, required for subsequent years, in physics, chemistry and mathematics. These courses cover aspects of biochemistry, biology and statistics. You will also study the engineering and technology fundamentals required to find sustainable solutions to engineering and technology problems.

Year Two/Part Two

Part Two introduces process engineering and industrial microbiology. The two project courses concentrate on product development processes and the development of manufacturing systems.

Year Three/Part Three

Part Three includes substantial studies in food chemistry, food ingredients, food characterisation, food formulation, food microbiology, food process engineering, food reaction kinetics, food process modelling, human nutrition, food legislation and experimental design. The two project courses involve integrating knowledge gained so far via projects on food microbiology and safety, and food characterisation.

Year Four/Part Four

Part Four integrates all knowledge gained in the first three years. You will accumulate further knowledge on business and quality management, innovation and improvement, and food packaging. The Food Process Engineering major will include courses on process control and biochemical processing, while for the Food Product Technology major there are more courses of advanced food technology. In the final year over half of the courses are project courses, with two projects spanning the full year. The projects will cover food product and process development, industrial problem solving and research.

Practical work experience

As part of your degree programme you will have to work for relevant employers for a total of 800 hours during three of your summer vacations. You must work for approved companies in the food manufacturing, distribution, retail or food service sectors, and you will be required to submit two reports on your experiences.

Practical work requirements


228210 Practicum I
228310 Practicum II

A requirement of the Bachelor of Food Technology with Honours is to complete two periods of practical work over the study breaks of the academic year in the second and third years of study, respectively. To access the Engineering and Technology Practicum Stream site you need to have enrolled into the practicum course relevant for the period.

The practical work employment should total a minimum of 800 hours over the two periods (with no less than 200 hours for a period) and you are required to submit a written report for each period completed. The work undertaken should be related to your major.

If you have already completed 228110, you will still need to do 228210 and 228310 as these courses are compulsory. However, the hours recorded for 228110 will be included in the calculation of the total hours. The minimum for each course is 150 hours and total hours should be no less than 800 hours.

You may be permitted to complete the practical work periods overseas but the host company and proposed work must be approved by your mentor prior to beginning the practical work period. This is identical to the process for practical work carried out within New Zealand. The host company's manager (or equivalent) must be able to read and fill in the Massey University's Practical Work Hours Sign-Off Form, which certifies the number of hours you have worked and assess you against the graduate profile.

Failure to complete this practical work prevents you from graduating as it is a mandatory requirement.

If you require any further information which is not available on our website for the above courses, please contact Academic Advice or contact us through the Enquire button on this page if you have questions about your study.

Typical pattern for the Bachelor of Food Technology with Honours

Core courses These courses are a compulsory part of your qualification.

Major courses Choose from a selection of courses appropriate for your specialisation.

Year one
120101 Plant Biology
123104 Chemistry for Biological Systems
123105 Chemistry & the Physical World
124104 Physics 1A: Mechanics & Thermodynamics
160101 Calculus
160102 Algebra
228115 Engineering & Technology Principles
247111 Science & Sustainability for Engineering & Technology
Year two
123201 Chemical Energetics
123271 Molecules to Materials
141211 Food Technology 3: Product Development
141212 Food Technology 4: Manufacturing
228271 Engineering Mathematics 2
280201 Industrial Microbiology
280271 Heat & Mass – Conservation & Transfer
280272 Fluid Flow & Particle Technology
228210 Practicum I
0 credits
Year three
141311Food Technology 5: Food Microbiology & Safety
141312 Food Technology 6: Food Characterisation
141362 Food Formulation Technology
141395 Food Chemistry
228371 Statistical Modelling for Engineers & Technologists
280371 Process Engineering Operations
280372 Reaction Technologies & Process Modelling
300-level major
228310 Practicum II
0 credits
Year four
141710 Food Packaging Engineering & Legislation
141723 Industrial Systems Improvement
700-level major
30 credits
700-level major
30 credits
700-level major
700-level major

Courses are each worth 15 credits, except where indicated

Courses and specialisations

Key terms

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.

Credit summary

480 credits

  • Core courses – 375 credits
  • Major courses – 105 credits
  • 800 hours of practical work experience

This is a parts-based qualification. This means there are regulations around your completion of Part One before progressing to Part Two and so forth.

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.

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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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.

Completing a major is compulsory.

Whichever major you enrol in, you will have identical courses for the first 2.5 years of the course. You can change majors at any time up to the end of Semester One in your third year.

Fees and scholarships

Fees, student loans and free fees scheme

Your tuition fees may be different depending on the courses you choose. Your exact fees will show once you have chosen your courses.

There will also be some compulsory non-tuition fees and for some courses, there may also be charges for things such as study resources, software, trips and contact workshops.

Already know which courses you're going to choose?

You can view fees for the courses that make up your qualification on the course details pages.

Student loans (StudyLink) and Fees Free scheme

You may be eligible for a student loan to help towards paying your fees.

The New Zealand Government offers fees-free tertiary study for eligible domestic students. Find out more about the scheme and your eligibility on the Fees Free website. To use the site's eligibility checking tool, you will need your National Student Number.

Current and returning Massey students can find their National Student Number in the student portal.

Fees disclaimer

This information is for estimation purposes only. Actual fees payable will be finalised on confirmation of enrolment. Unless otherwise stated, all fees shown are quoted in New Zealand dollars and include Goods and Services Tax, if any. Before relying on any information on these pages you should also read the University's Disclaimer Notice.

Careers and job opportunities

When you graduate with your Bachelor of Food Technology with Honours you will find there is a wide range of employment opportunities in New Zealand and around the world.

Career progression in the food industry can be rapid. You may start out in your career in a technical role - often the stepping stone to senior management and leadership positions in the industry, or you could set up your own business. There are many potential roles.

  • Food technologist - researching new foods and drinks and developing new products, packaging or processes.
  • Product development technologist - specifically working on developing a new product from concept to product.
  • Process technologist - improving and fixing food product processes.
  • Process engineer - developing new technology that makes food production processes better.
  • Flavour technologist - developing flavour and texture innovations.
  • Packaging technologist - developing more efficient or sustainable food packaging.

Others include:

  • quality manager
  • food safety manager
  • production team leader
  • technical sales and support
  • winemaker or brewer
  • food microbiologist
  • food chemist.

Sought-after by employers

With your Bachelor of Food Technology with Honours from Massey University, you will be sought-after by the food industry.

Massey graduates are renowned for their ability to co-ordinate product development, process development, quality management and production management. They are also known for their ability to become specialists in specific technical areas such as food microbiology, food chemistry and packaging technology.

What our students say

“I think that food technology is a great degree that people don't know that much about and I really want to inspire more people to do it.”
Hannah Wood

Little Lato - Founder and Chief Gelato Maker

Bachelor of Food Technology with Honours

“I love that my degree has allowed me to work all over the world, travelling to countries like Singapore, USA, China, Japan, Denmark and Germany, just to name a few!”
Caitlin Briasco

Bachelor of Food Technology with Honours

“As I got closer to the end of my degree, I found that everything I had learnt throughout the four years was very practical and applicable in the food industry. And I am proud to say, that after all my hard work, I’ve got a job that I wanted to do.”
Jeen Tae Hwang

Bachelor of Food Technology with Honours

Accreditations and rankings

Institute of Food Technologist (IFT) accreditation

Both majors of the BFoodTech (Hons) are approved by the US-based Institute of Food Technologists (IFT).

Learn more

ShanghaiRanking - Food science and technology

Massey University is ranked as one of the top 75 universities worldwide for Food Science and Technology (out of 300) by ShanghaiRanking.

Learn more