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A study of the latest manufacturing techniques applied to the food industry and their role in satisfying current and future needs for food manufacturers and consumers. A course designed to integrate food science, process engineering, microbiology and food safety into today's food manufacturing environment with processing practices in order to offer novel methods to formulate foods and assure safety and quality.
Note: You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.
|2020||Semester One full semester||Distance|
|2020||Semester Two non-standard||Block||Auckland Campus|
|2020||Semester Two non-standard||Block||Manawatu Campus|
|2021||Semester One full semester||Distance|
|2021||Semester Two non-standard||Block||Auckland Campus|
|2021||Semester Two non-standard||Block||Manawatu Campus|
Page authorised by Director, Student Administration