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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 Master of Food Technology
MFoodTech

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 Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate Certificates.

Part II

Admission

1. Admission to the Degree of Master of Food Technology requires that the candidate will:

(a) meet the University admission requirements as specified;

(b) have been awarded or qualified for a Bachelor's degree in food engineering, food science or food technology having achieved a B grade average over the 200- and 300-level courses, or equivalent; or

(c) have been awarded or qualified for the Bachelor of Food Technology with Honours having achieved at least Second Class Honours, or equivalent.

Qualification Requirements

2. Candidates for the Degree of Master of Food Technology shall follow a parts-based programme of study, which shall consist of courses totalling at least 180 credits, comprising:

(a) completion of Part One as defined by the Schedule of the Degree;

(b) completion of Part Two;

(c) courses selected from the Schedule to the Degree;

and including:

(d) any compulsory courses listed in Part One of the Schedule for the Qualification;

(e) attending field trips, studios, workshops, tutorials, and laboratories as required.

3. Notwithstanding Regulation 2, the programme of study for candidates admitted under Regulation 1(c) will consist of courses totalling 120 credits, comprising:

(a) Part Two as detailed in the Schedule for the Qualification;

and including:

(b) attending field trips, studios, workshops, tutorials, and laboratories as required.

Specialisations

4. The Degree of Master of Food Technology is awarded without specialisation.

Student Progression

5. For progression to Part Two of the Degree of Master of Food Technology, candidates must have maintained a B Grade Average over the Part One courses.

6. In cases of sufficient merit, the Degree of Master of Food Technology may be awarded with Distinction or Merit.

Completion Requirements

7. The timeframes for completion as outlined in the General Regulations for Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate Certificates will apply.

8. Candidates may be graduated when they meet the Admission, 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 Postgraduate Certificate in Science and Technology should they meet the relevant Qualification requirements.

Unsatisfactory Academic Progress

9. The general Unsatisfactory Academic Progress regulations will apply.

Schedule for the Master of Food Technology

Part One (60 credits from)

Compulsory course

228.797 Research Methods in Engineering and Technology 15 credits
R 228.340

Food Technology courses (45 credits from)

141.708 Food Packaging, Preservation and Storage 15 credits
P 280.201, 141.311

141.712 Strategic Food Product Development 15 credits
P 141.211, 141.312, 141.395, 280.201 C 228.797 R 141.772

141.713 Food Process Engineering Research 15 credits
P 123.201, 123.271, 280.271, 280.272 C 228.797

141.715 Food Ingredient Functionality 15 credits
P 123.201, 123.271, 141.312, 141.395 C 228.797

Part Two (120 credits from)

141.805 Thesis 120 credits

141.806 Thesis 120 Credit Part 1 60 credits

141.807 Thesis 120 Credit Part 2 60 credits
C 141.806

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