Master of Food Science (MFoodSci)
Food is changing. Consumer demands are shifting. The world’s population will soon extend past eight billion and issues of food security and sustainability are on our doorstep. Human sustenance requires new solutions.
As a global leader in food safety, quality manufacturing, provenance, and agricultural and horticultural advancements, New Zealand is well positioned to meet these needs. The Master of Food Science (MFoodSci) at the University of Auckland provides students with the skills and knowledge to embrace and drive this exciting future of food.
Auckland is an ideal choice to study food science. The University is New Zealand’s highest-ranking university for the Food Science and Technology subject area, and students benefit from a well-established, well-resourced department celebrating its 25th year of teaching and research.
The 180-point MFoodSci programme prepares students to enter a dynamic food industry. The teaching programme employs a strong multidisciplinary approach combining exceptional research opportunities with the benefit of extensive collaboration across chemistry, engineering, nutrition, and biological sciences.
The flexible and responsive teaching programme considers the fundamental food science knowledge, the latest development in food research, industry drivers, consumer trends and regulatory changes. Foundational topics include food science, food processing, and food safety. Advanced topics explore areas of current interest, such as future foods and sustainability, novel food ingredients including alternative proteins for ‘non-meat’ expression and antioxidants, new processing methods and delivery of specific functionalities into foods.
Graduates in Food Science at the University are highly employable and regarded by the food industry.
Industry input is an important aspect of the programme. Students learn directly from industry professionals about food allergens and intolerance, and the latest regulatory and food safety developments from the Ministry of Primary Industries.
Programme Director Professor Siew-Young Quek, a Fellow of New Zealand Institute of Food Science and Technology, is internationally recognised for food science research with many notable distinctions. Professor Quek is supported by academic staff with expertise in functional food, starch chemistry, protein and computational design, food safety and biomaterial engineering, and sensory science.
The Food Science Programme also leverages research and teaching expertise from other areas of the University, including Food Engineering (Department of Chemical and Materials Engineering), Nutrition (Medical School), Chemical Sciences and Biological Sciences.
Graduates in Food Science at the University are highly employable and regarded by the food industry. On completion of the masters programme, students have broad career options. They may consider careers as food analysts or in quality control and assurance professions.
They may work in areas such as product innovation, formulation and development; sensory and consumer testing; food manufacturing, technical ingredient and instrument sales and marketing, or regulatory roles. Some students may wish to pursue an entrepreneurial route building on their university research towards commercialisation or further study.
Entry into the MFoodSci requires a Bachelor of Science in Food Science or undergraduate degree in a related discipline such as Food Technology, Food Science & Nutrition,Food Engineering, Food Quality & Safety, Nutrition, Biotechnology, Microbiology, Biochemistry or Chemistry. Graduates from outside these disciplines with a good GPA or food industry experience may be considered.
The MFoodSci includes a 30-point research project. Students wishing to progress towards doctoral study must take the more comprehensive 60-point research dissertation.
Programme director: Professor Siew-Young Quek
Professor Siew-Young Quek, a Fellow of New Zealand Institute of Food Science and Technology, is internationally recognised for food science research with many notable distinctions.