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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.
1. Admission to the Degree of Bachelor of Food Technology with Honours requires that the candidate will meet the University admission requirements as specified.
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;
(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.
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.
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.
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.
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.
17. The general Unsatisfactory Academic Progress regulations will apply.
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.
120.101 Plant Biology 15 credits
141.710 Food Packaging Engineering and Legislation 15 credits
141.749 Food Engineering Research Project 30 credits
P (141.311 or 141.393), 141.362, 141.395, (228.371 or 228.340), 280.304, [(141.312, 280.371 and 280.372) or (280.391, 280.392 and 280.393)] R 141.449, 141.459, 141.759
141.759 Food Technology Project 30 credits
P ((141.311 or 141.393), (141.312 or 141.330), 141.362, 141.395, (141.458 or 141.358), (228.371 or 228.340), (280.371 or 280.391), and (280.372 or 280.392)) or Appraisal Required R 141.459, 228.485, 141.749, 141.449
141.772 Innovative Food Design and Development 30 credits
P (141.311 or 141.393), (141.312 or 141.330), 141.362, 141.395, (141.458 or 141.358), (228.371 or 228.340), (280.371 or 280.391), (280.372 or 280.392) R 141.457, 141.471
141.791 Advanced Food Technology 15 credits
P ((141.311 or 141.393), (141.312 or 141.330), 141.362, 141.395, (141.458 or 141.358), (228.371 or 228.340), (280.371 or 280.391), and (280.372 or 280.392)) or Appraisal Required R 141.491
An approved elective from (15 credits from)
112.702 International Agri-Food Marketing Strategies 15 credits
238.700 Life Cycle Assessment (LCA) and Footprinting Principles 15 credits
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.
FTE1011 Chemistry for Food Technology
P C pass in A-level Chemistry or equivalent FTE1012 Biomolecular Science for Food Technology
P C pass in A-level Chemistry or equivalent FTE1013 Mass and Energy Balance
P C pass in A-level Physics or equivalent FTE1014 Food Technology 2: Global and Creative Solutions FTE1015 Engineering Mathematics I
P C pass in A-level Mathematics or equivalent FTE1021 Engineering Fundamentals (Mechanics and Electricity)
P FTE1013 FTE1022 Food Technology 3: Product Development
P FTE1011, FTE1012, FTE1013, FTE1014, FTE1015 FTE1023 Programming for Engineering
P FTE1015 FTE1024 Industrial Microbiology
P FTE1011, FTE1012
FTE2011 Chemical Energetics
P FTE1011 FTE2012 Molecules to Materials
P FTE1011, FTE1012 FTE2013 Technical Writing and Communication FTE2014 Heat and Mass – Conservation and Transfer
P FTE1021, FTE1023 FTE2015 Fluid Flow and Particle Technology
P FTE1021, FTE1023 FTE2021 Food Technology 4: Manufacturing
P FTE1012, FTE1021, FTE1023 FTE2022 Food Technology 5: Food Microbiology and Safety
P FTE1024 FTE2023 Food Chemistry
P FTE2011, FTE2012 FTE2024 Career and Professional Development FTE2025 Engineering Maths 2
P FTE1023 FTE2031 Food Technology 6: Food Characterisation
P FTE2021, FTE2022, FTE2023 FTE2032 Food Formulation Technology
P FTE2023 FTE2033 Nutrition and Food Choice
P FTE2023 FTE2034 Statistical Modelling for Engineering and Technology
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 FTE3031 Food Technology Project Preparation
P FTE2022, FTE2034, FTE2031, FTE2032, FTE2033, FTE3013, FTE3014 FTE3032 Innovative Food Design & Development Preparation
P FTE2031, FTE2032, FTE2034, FTE3013, FTE3011, FTE3012, FTE3021
FTE 4012 Food Technology Project
P FTE2022, FTE2034, FTE2031, FTE2032, FTE2033, FTE3013, FTE3014 FTE4021 Advanced Food Technology
P FTE2031, FTE2032, FTE2034, FTE3013, FTE3011, FTE3012 FTE4022 Innovative Food Design and Development
P FTE2031, FTE2032, FTE2034, FTE3013, FTE3011, FTE3012, FTE3021
141.755 Added-Value Processing of Food Products
P 280.201 or 141.222 or 162.212 or 162.214; R 141.355 119.792 Special Topic FTE4103 Crystallisation in Foods FTE4104 Special Topic Modules/Courses Total: 240 SIT credits/480 Massey University credits.
Page authorised by Academic Manager
Last updated on Thursday 17 September 2020