Master of Food Technology – MFoodTech

Massey’s Master of Food Technology will provide you with the practical skills needed to undertake independent research in the food industry. Become a research and development champion in the food industry.

Type of qualification

Master's degree

Level of study

Postgraduate study

Once you’ve graduated with a bachelor’s degree – or have equal experience – you can study at the postgraduate level. Doctoral qualifications require additional entry requirements.

NZQF level 9

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

Find out more about NZQF levels

Time to complete

1 year(s) full-time (180 credits)
Up to 5 years part-time
Part-time available

Where you can study

Auckland campus
Manawatū campus (Palmerston North)

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
Note: Not all listed subject course options are on offer every year.

Study a Master of Food Technology – MFoodTech

Food is an important part of our everyday life. The focus on health and wellbeing through food consumption is increasing. The world’s economies are also looking for new ways to add value to raw produce.

Internationally recognised and unique

The Massey Master of Food Technology is held in high regard around the world. It has been producing graduates for the New Zealand and international food industries for more than 50 years.

You’ll gain the research and technical skills to apply your knowledge in the commercial world.

Work on real food industry issues

Massey’s Master of Food Technology provides teaching of practical skills needed to undertake independent research in the food industry. You will then undertake your own large independent research project that focuses on real food industry problems and solutions.

World-leading facilities

At Massey, you’ll have access to real equipment for your research that’s applied and practical to the food industry including:

  • a fully equipped pilot plant to enable you to research processes for the manufacture of food products
  • labs equipped to analyse and characterise food texture, rheology, physical properties, chemical composition and microbial flora
  • a sensory facility to gather consumer data for the sensory properties of food
  • a post-harvest lab to study the packaging, storage and preservation of fruits and vegetables.

Massey has research expertise in meat and fish technology, dairy technology, fruit and vegetables, cereals and food additives and ingredients.

Our facilities will help you to develop new and innovative ideas, develop prototypes, work with consumers to test those and commercial scale production.

A MFoodTech is a good fit if you:

  • have completed a bachelor or honours degree in food technology, food engineering or food science
  • are interested in developing a research career
  • are interested in progressing to a senior technical role.

Entry requirements

Admission to Massey

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

Specific requirements

To enter the Master of Food Technology you will have been awarded or qualified for:

  • a bachelor’s degree in food engineering, food science or food technology, with a minimum B grade average over the 200- and 300-level courses, or equivalent, or
  • a Bachelor of Food Technology with Honours having achieved at least Second Class Honours, or equivalent.

You will also provide a short summary of your research interests (200 words or less) with your application.

You will need to provide verified copies of all academic transcripts for studies taken at all universities other than Massey University.

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.

Maximum time limits for completion

There are maximum time limits to complete 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.

Time limits for Honours, Distinction and Merit

Where your qualification is completed within the stated time limit and to a high standard, you may be able to graduate with a class of Honours, Distinction or Merit. 

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 Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate 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 Master of Food Technology

The Master of Food Technology is awarded without specialisation.

If you study full-time, you’ll take 120 credits per year or 60 credits per semester.

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

For progression to Part Two you must have maintained a B grade average over the Part One courses.

Thesis

When you enrol in the thesis you commence with 141806 Thesis Part One (60 credits) followed by 141807 Thesis Part Two (60 credits) in the next enrolment period.

Both parts combine to meet the thesis requirements with a single grade assigned to each part.

If the thesis cannot be submitted at the end of the initial Part Two enrolment, you must re-enrol in Part Two (and pay fees) each semester until submission is made, unless you meet the criteria for an extension.

Courses and specialisations

Key terms

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.

Credit summary

180 credits

  • Part One research methods course – 15 credits
  • Part One courses selected from the Schedule – 45 credits
  • Part Two thesis – 120 credits

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

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.

Part One (Choose 60 credits from)

Compulsory course

Course code: 228797 Research Methods in Engineering and Technology 15 credits

Research methods for students in engineering and technology. Topics include: statistical design of research experiments; hypothesis testing; use of statistical models to test engineering questions; data analysis; literature searches; development of research proposals; critical assessment of scientific literature.

Restrictions: 228340

View full course details

Food Technology courses (Choose 45 credits from)

Choose 45 credits from
Course code: 141708 Food Packaging, Preservation and Storage 15 credits

Application of a multi-disciplinary approach drawing from microbiology, chemistry, reaction kinetics, process engineering and packaging technology to the development, evaluation and optimisation of preservation processes, packaging technologies, and storage and supply chain systems for fresh and manufactured food products.

Prerequisites: 280201, 141311

View full course details
Course code: 141712 Strategic Food Product Development 15 credits

This course provides a strategic overview of the food product development process from the initial new product strategy and its influence on identification of product opportunities through to the actual launch of the finished food product and its influence on the launch strategies and tactics adopted by a company.

Prerequisites: 141211, 141312, 141395, 280201 Corequisites: 228797 Restrictions: 141772

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Course code: 141713 Food Process Engineering Research 15 credits

This course provides an overview of food process engineering. The course covers methodologies for designing experimental apparatus and selection of analytical methods for undertaking food processing research. Developing an understanding of the interaction of process equipment and the resulting physico-chemical properties of food.

Prerequisites: 123201, 123271, 280271, 280272 Corequisites: 228797

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Course code: 141715 Food Ingredient Functionality 15 credits

A course based on the physico-chemical properties of food ingredients impacting on the: (i) stability and sensory properties (technofunctionality) and (ii) health properties (biofunctionality) of foods. A good understanding of the food destabilization mechanisms, and how to control key food reactions, will be gained. Special emphasis will be given to dairy products (dispersions, emulsions, foams and gel systems).

Prerequisites: 123201, 123271, 141312, 141395 Corequisites: 228797

View full course details

Part Two (Choose 120 credits from)

Choose 120 credits from
Course code: 141805 Thesis 120 credits

Research in a defined area of Food Science, Technology or Engineering.

View full course details
Course code: 141806 Thesis 120 Credit Part 1 60 credits

A supervised and guided independent study resulting in a published work.

View full course details
Course code: 141807 Thesis 120 Credit Part 2 60 credits

A supervised and guided independent study resulting in a published work.

Corequisites: 141806

View full course details

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

Graduates of Massey’s Master of Food Technology are highly sought-after by employers. They are known for their ability to coordinate product development, process development, quality management and production management.

Rapid progression to management

Career progression in the food industry can be rapid. You may start out in your career with a research and development role and progress to senior management and leadership positions in the industry, or you could set up your own business.

A path to more in-depth research

The Massey Master of Food Technology will advance your research skills and give you the opportunity to make a tangible impact on the food industry. It is also a stepping stone to more in-depth research at a PhD level.

Accreditations and rankings

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

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