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Bachelor of Food Technology with Honours

Massey University · Manawatū-Whanganui · UHFDT

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Bachelor of Food Technology with Honours at Massey University lists 25 subjects. Subjects include Plant Biology, Chemistry for Biological Systems and Chemistry and the Physical World. The topics that come up most are food science, physical chemistry and process design (9, 7 and 6 subjects). It takes 4 years full time.

Compiled from public course information: approximate, not official.

University
Massey University
Level
Undergraduate
Duration
4 years
Study mode
full-time
Campus
Manawatū campus (Palmerston North)

What you'll study in Bachelor of Food Technology with Honours

food-sciencephysical-chemistryprocess-designchemical-sciencesapplied-mathematicsorganic-chemistrychemical-engineeringenvironmental-engineeringapplied-physicsproduct-developmentclinical-nutritioncalculusrisk-modellingmathematics

Example subjects: Plant Biology, Chemistry for Biological Systems, Chemistry and the Physical World, Chemical Energetics, Molecules to Materials, Introduction to Applied Physics, Food Product Development Principles, Food Manufacturing Principles, Food Microbiology and Safety, Food Characterisation, Food Formulation Technology, Food Chemistry.

Frequently asked questions

How long is Bachelor of Food Technology with Honours?

Bachelor of Food Technology with Honours at Massey University is typically 4 years of full-time study. Approximate: confirm with the university.

What will I study in Bachelor of Food Technology with Honours?

Bachelor of Food Technology with Honours covers areas like food-science, physical-chemistry, process-design, chemical-sciences, applied-mathematics, organic-chemistry, chemical-engineering, environmental-engineering.

Who offers Bachelor of Food Technology with Honours?

Bachelor of Food Technology with Honours is offered by Massey University, Manawatū-Whanganui.

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Sources: Massey University official course page. Information is compiled and summarised, not copied verbatim, and is approximate; always confirm with the original source.

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