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Diploma in Meat Technology

Key facts

  • Available via Distance Learning
  • Part-time study only
  • Not available for international students

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Details you need to know about the structure, courses and requirements for this programme.

View regulations

Entry requirements

To enter the programme you must have achieved at least 14 credits at NCEA Level 2 in each of English, Mathematics and either Science or Biology, and at least 7 credits in a fourth subject.

Alternatively, if you can produce evidence of a satisfactory standard of general education and/or informal learning equivalent to the minimum of the above NCEA requirement then you can apply for admission.

For general entry requirements see Massey University entry requirements.

Credits and prior learning

If you meet the following criteria you may apply to be credited the Part One requirements if you have:

  • Good passes in NCEA Level 2 in English, Mathematics, and either Science or Biology, and at least 7 credits in a fourth subject, or
  • Completed a Bachelor degree, or
  • Completed individual mathematics and science courses at University or Polytechnic, where these courses are considered to be equivalent to the Part One courses or
  • Completed equivalent qualifications in overseas secondary schools or tertiary education institutions.

If you meet the above criteria you should apply for credit as early as possible, using the link in your Student Portal.  You will be informed in writing of any credit awarded. Please note there are no credit fees associated with applying for Credit towards the Diploma in Meat Technology.

If you have completed a total of at least two years of meat industry experience you may apply to credit the practicum requirements of courses 142.018 Practicum I and 142.019 Practicum II. This evidence must be in the form of a letter from your employer (eg Plant Manager) and must specify what the experience you have within the meat processing industry and what your current responsibilities are. You will also need to provide a curriculum vitae (CV).

Diploma in Meat Technology structure

The Diploma in Meat Technology consists of two Parts: Parts One of 45 credit and Part Two of 90 credits plus two periods of practical work experience with associated reports.

Part One

If you do not qualify for credit from Part One (the bridging courses), these need to be completed prior to commencing courses in Part Two. The Part One courses are self-learning modules - if you have left secondary school without specified levels of achievement in Maths, Chemistry, Physics and Biology, then you are required to complete these courses. These courses are fully taught online and there is no on-campus component. Broadband access is required. Please see Computer requirements for more information.

You will be required to access resources on Stream and these are self-marked, and tested by drawing from a library bank of questions. Learn more about Stream, our online learning environment.

Part Two

Each course in Part Two of the Diploma in Meat Technology is offered once every two years, so you will have the opportunity to complete the Diploma in Meat Technology within two years of starting Part Two studies.

You must complete three compulsory courses and three of the four optional courses to complete Part Two requirements.

Practicum Requirements

If you are not eligible to be credited with the practicum requirements you must complete two periods of practical work totalling not less than 300 hours and practical reports in accordance with the requirements of courses 142.018 Practicum I and 142.019 Practicum II.


In cases of sufficient merit achieved throughout Part Two of the programme, the Diploma in Meat Technology may be awarded with Distinction.

These regulations should be read in conjunction with all other Statutes and Regulations of the University including the General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas and Graduate Certificates


Part One

280.016 Elementary Meat Science (30 credits)
280.017 Elementary Meat Mathematics (15 credits)

Part Two

Compulsory courses (45 credits)

280.101 Animal Production Through to Carcass Classification (offered in even years)
280.102 Preparation and Preservation of Fresh Meat (offered in even years)
280.105 Qualify Assurance for the Meat Industry (offered in odd years)

Subject courses (45 credits)

At least three courses from the following 15 credit courses:
280.103 Meat Plant Services and Utilities (offered in odd years)
280.104 Co-products Derived from Meat Animals (offered in odd years)
280.106 Added-Value Processing of Meat and Meat Products(offered in odd years)
280.107 Automation and New Technology in the Meat Industry (offered in even years)


142.018 Practicum 1
142.019 Practicum II

To find out how to plan your study and/or see what courses are necessary to complete your programme please check the regulations. It will display the regulatory information for the programme you have selected.

If you would like to find out more about individual course requirements, please use our Course search.

How much will it cost?

We can't tell you the exact cost until you have chosen your courses, as the tuition fees you pay each year vary depending on the courses you choose. There will also be compulsory non-tuition fees you have to pay in addition to your tuition fees. For some courses there may be other charges for things such as study resources, software, trips and contact workshops.

To get an approximate idea of tuition costs for typical study areas, you can use our quick guide to programme fees.

Already know which courses you're going to choose?

If you already know which courses you are going to take, you can use our Fees calculator to get an estimate of your fees.

Financial assistance

You might be eligible to apply for a scholarship or award. You can use our scholarship search to see what is available. You may also be eligible for a student loan to help towards paying your fees.

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