Diploma in Dairy Technology – DipDairyTech

Massey's Diploma in Dairy Technology is an essential qualification for new employees in the dairy industry, and also provides opportunities for upskilling and diversification for established employees within the sector.

Type of qualification


Level of study

Undergraduate study

An undergraduate qualification is usually the first one you study.

More about study levels

NZQF level 5

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

Find out more about NZQF levels

Time to complete

2 years part-time. Not available for full-time study.
Up to 8 years part-time
Part-time available

Where you can study

Distance and online

International students

International students are not New Zealand citizens or residents.

Definition of New Zealand citizens and residents

Open to international students studying online from outside New Zealand
Note: Courses include compulsory on-campus workshops.

Study a Diploma in Dairy Technology – DipDairyTech

Massey University’s Diploma in Dairy Technology is for those working in the dairy industry.

What will you learn?

When you graduate, you will be able to apply enhanced technical skills and competencies across an extended range of dairy processing and manufacturing systems.

The qualification encompasses all key elements in the production of dairy ingredients and foods. It provides you with knowledge across specific manufacturing systems. You will also gain a broad understanding of food safety and quality assurance principles.

You’ll study elements of dairy microbiology and food safety as well as engineering, processing and chemistry. Ingredient and product technology as well as manufacturing principles are also part of the curriculum.

Leading agriculture study in New Zealand

The production and manufacture of dairy ingredients and foods has been central to the New Zealand economy for many years. Massey University has an established reputation for excellence in delivery of qualifications supporting the food sector and dairy.

Flexible and practical

The Diploma in Dairy Technology is offered via distance learning. There are short contact workshops - on-campus sessions at the Massey University Manawatū campus. Lectures are delivered both at the contact workshops and are recorded so that they can be watched at a time that suits you.

A DipDairyTech is a good fit if you:

  • are new to the dairy industry and would like to learn more
  • want to further your career in the dairy industry
  • want to be at the forefront of industry improvements.

Entry requirements

Admission to Massey

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

Specific requirements

To enter the Diploma in Dairy Technology you will:

  • have attained at least 14 credits at NCEA Level 2 Mathematics, Science or Biology, plus one other subject, or equivalent; or;
  • produce evidence of informal learning equivalent to that specified above.

In all cases applicants must have been employed in the dairy industry for at least one year, and have ongoing employment in the dairy industry while studying.

English language requirements

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

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.

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 Enquire button on this page if you have any questions.

Structure of the Diploma in Dairy Technology

The Diploma in Dairy Technology is a parts-based qualification. That means you must complete the first part, before moving to the second.

This diploma comprises eight 15 credit courses spread over two calendar years.

Taught courses are based on an overall workload of 150 hours, and comprise 50% delivered content and 50% self-directed learning.

Your learning will comprise recorded and online lectures and tutorials (including selective delivery from dairy industry technical experts).

Year 1/Part One

You will undertake four 15 credit courses (three at NZQF level 5, one at NZQF level 6), spanning a semester of 26 weeks. As the qualification is delivered via distance mode, content is mainly provided in weekly recorded or online lectures. This is supplemented by directed self-learning. A two week ‘contact workshop’ component is timetabled midway through the semester. This will include laboratories, workshops and site visits and takes place on Massey’s Manawatū campus.

The assessment schedule for each course comprises online testing, a written report (either technical or laboratory) and end of semester exam.

Year 2/Part Two

You will be required to have successfully completed Year 1 courses for continuation on the Year 2 programme. Year 2 follows a similar calendar prescription to your first year. It comprises four courses of 15 credits at NZQF level 6. Three of these courses are taught, delivered and assessed as per Year 1 courses. The remaining course is a project course (15 credits, NZQF level 6). It is based at the industry location where you are currently employed. Supervision during the project is provided by both an academic and an industry based supervisor.

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

120 credits

  • Part One compulsory courses – 60 credits
  • Part Two compulsory courses – 60 credits

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 60 credits from)

Choose 60 credits from
Course code: 141140 Dairy Chemistry 15 credits

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.

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Course code: 141141 Dairy Engineering 15 credits

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.

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Course code: 141144 Dairy Processing 15 credits

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.

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Course code: 141242 Dairy Microbiology and Food Safety 15 credits

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.

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Part Two (Choose 60 credits from)

Choose 60 credits from
Course code: 141243 Dairy Ingredient Technology 15 credits

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.

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Course code: 141245 Dairy Product Technology 15 credits

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.

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Course code: 141246 Cheese and Whey Technology and Manufacturing 15 credits

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.

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Course code: 141247 Dairy Manufacturing Principles 15 credits

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.

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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.

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