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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 Safety and Quality

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


1. Admission to the Degree of Master of Food Safety and Quality requires that the candidate will:

(a) meet the University admission requirements as specified; and

(b) have been awarded or qualified for a Bachelors with Honours degree in food engineering, food science or food technology, or equivalent; or

(c) have been awarded a Bachelor's degree in engineering, science, technology, or equivalent and completed at least 36 months relevant professional experience in the food or biological products industry.

Qualification Requirements

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

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

(b) courses selected from the Schedule of the Degree;

and including:

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

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


3. The Degree of Master of Food Safety and Quality is awarded without specialisation.

Student Progression

4. For progression to Part Two of the Degree of Master of Food Safety and Quality, candidates must have maintained a minimum of a B Grade Average over the Part One courses.

5. In cases of sufficient merit, the Degree of Master of Food Safety and Quality may be awarded with Distinction or Merit.

Completion Requirements

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

7. Candidates may be graduated when they meet the Admission, Qualification and Academic requirements within the prescribed timeframes.

Unsatisfactory Academic Progress

8. The general Unsatisfactory Academic Progress regulations will apply.

Transitional Provisions

9. Subject to the Maximum Time to Completion and Abandonment of Studies provisions specified in the Part I qualification regulations, candidates enrolled in the Master of Food Safety and Quality prior to January 2021 who have completed 287.730 may substitute it for 231.730 and 231.731. Students who have competed 287.731 may substitute it for either 285.742 or two of 151.716, 231.733 or 287.741.

10. These transition arrangements expire 31 December 2023.

Schedule for the Master of Food Safety and Quality

Part One (120 credits from)

Compulsory courses (45 credits from)

141.708 Food Packaging, Preservation and Storage 15 credits
P 280201, 141311

141.709 Emerging Technologies for the Food Industry 15 credits
P 123201, 123271, 280201

141.724 Food Quality Safety and Innovation 15 credits
P 280201

Between 15 and 60 credits from

141.794 Special Topic 15 credits

151.716 Advanced Nutrition and Disease 15 credits

231.730 Epidemiology and Biostatistics 1 15 credits
R 231703

231.731 Epidemiology and Biostatistics 2 15 credits
P 231730 R 231703

231.733 Big Public Health Issues 15 credits

285.742 Topics in Advanced Plant Protection 30 credits
P 199310 or 283311 or 285301

287.741 Quality System Development and Management 15 credits
R 287730

15 credits from

119.729 Research Methods 15 credits
R 119728, 162760, 162761, 162762

228.797 Research Methods in Engineering and Technology 15 credits
R 228340

No more than 45 credits from

141.712 Strategic Food Product Development 15 credits
P 141211, 141312, 141395, 280201 C 228797 R 141772

214.772 Advanced Topics in Food Quality 30 credits

Part Two (60 credits from)

141.803 Research Report: Food 60 credits