Qualification regulations for the Bachelor of Food Technology with Honours

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 Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas, and Graduate Certificates.

Part II

Admission

1. Admission to the Degree of Bachelor of Food Technology with Honours requires that the candidate will meet the University admission requirements as specified.

Qualification requirements

2. Candidates for the Degree of Bachelor of Food Technology with Honours shall follow a parts-based programme of study, which shall consist of courses totalling at least 480 credits, comprising:

(a) a First Part, Second Part, Third Part and Fourth Part;

(b) at least four years of study;

and including:

(d) completion of one major; and

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

3. Candidates, who in the opinion of the Academic Board, have passed with sufficient merit subjects for the New Zealand Certificate in Science, the National Diploma in Engineering or an equivalent qualification, may be granted credit, including part or all of the First and Second Parts. The credit granted will be determined by Academic Board after taking into account the areas of study of the certificate and the standard of pass attained.

4. Notwithstanding Regulation 2, candidates who, in the opinion of the Academic Board, have achieved the admission requirements for the Degree of Bachelor of Food Technology with Honours to an excellent standard, may be admitted to the programme after the commencement of Part One but no later than the start of Part Two, and may be granted an exemption, including part or all of the First Part. The exemption granted will be determined by Academic Board after taking into account the level of achievement in the subjects passed prior to, and subsequent to, admission. Alternative courses of an equivalent credit value must be substituted for the exempted courses.

5. Notwithstanding Regulation 2, candidates who have passed courses in food technology or food science from a recognised overseas tertiary institution with which Massey University has a cross-crediting agreement may cross-credit up to 240 credits at 100-, 200- or 300-level as permitted by the terms of the agreement.

6. The maximum credit or exemption granted under Regulations 3, 4 or 5 or any other credit recognition process shall be 240 credits.

Specialisations

7. Candidates shall complete one of the following majors:

Food Product Technology; or

Food Process Engineering.

The requirements for each major are set out in the Schedule for the Degree of Bachelor of Food Technology with Honours.

Academic requirements

8. Every candidate for the Degree of Bachelor of Food Technology with Honours shall complete to the satisfaction of Academic Board a minimum of 800 hours of approved practical work and associated reports in accordance with the following courses:

(a) 228.210 Practicum I;

(b) 228.310 Practicum II.

Passes in these or approved equivalent courses will be awarded on the basis of practical work completed in accordance with the guidelines governing the practical work requirements.

Student progression

9. Candidates may progress from Part One to Two, Two to Three, and Three to Four, by passing all courses in the prior part, either by examination or by the award of a combined results pass.

10. Candidates who fail to pass a complete Part in accordance with Regulation 9 shall re-enrol in the remaining unpassed course(s) at the next available offering(s) of the course(s).

11. Candidates who are re-taking courses from Part One in accordance with Regulation 10 may not progress to Part Two until all of Part One has been successfully completed.

12. Candidates who are re-taking courses in Parts Two and Three in accordance with Regulation 10 may apply for permission to enrol in courses from the subsequent part, where the nominated courses are from different areas of study to the courses unpassed; permission will only be granted where, in the opinion of Academic Board, the academic record of the candidate shows proven merit.

13. The Degree of Bachelor of Food Technology with Honours may be awarded with First Class Honours or with Second Class Honours (Division I) or with Second Class Honours (Division II), or with Third Class Honours. The class of Honours shall be determined by the candidate’s performance in the Second, Third and Fourth Parts of the Degree.

14. Candidates who have passed all courses and completed all other requirements for a Bachelor of Food Technology with Honours but whose performance in the courses is deemed by the Academic Board, upon recommendation of the examiners, not to be of Honours standard will be awarded the Degree of Bachelor of Food Technology.

Completion requirements

15. The timeframes for completion as outlined in the General Regulations for Undergraduate Degrees, Undergraduate Diplomas, Undergraduate Certificates, Graduate Diplomas and Graduate Certificates will apply.

16. Candidates may be graduated when they meet the Qualification and Academic requirements within the prescribed timeframes; candidates who do not meet the requirements for graduation may, subject to the approval of Academic Board, be awarded the Bachelor of Science should they meet the relevant Qualification requirements.

Unsatisfactory academic progress

17. The general Unsatisfactory Academic Progress regulations will apply.

Schedule for the Bachelor of Food Technology with Honours

Course planning key

Prerequisites: Courses that need to be completed before moving onto a course at the next level. For example, a lot of 200-level courses have 100-level prerequisite courses.
Corequisites: Courses that must be completed at the same time as another course are known as corequisite courses.
Restrictions: Some courses are restricted against each other because their content is similar. This means you can only choose one of the offered courses to study and credit to your qualification.

Key terms for course planning

Courses: Each qualification has its own specific set of courses. Some universities call these papers. You enrol in courses after you get accepted into Massey.
Course code: Each course is numbered using 6 digits. The fourth number shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).
Credits: Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Specialisations: Some qualifications let you choose what subject you'd like to specialise in. Your major or endorsement is what you will take the majority of your courses in.

Part One (Choose 120 credits from)

Choose 120 credits from

120101 Plant Biology 15

This course is an integrated introductory study of plants. Major themes include: plant form and function (anatomy, morphology, photosynthesis, respiration, transport systems, mineral nutrition); regulation of growth and development, especially in response to the environment; plant diversity (systematics, evolution, life cycles, New Zealand flora); and plants and people (crop domestication, plant breeding and production, Māori plant use).

Regulations for The Bachelor of Food Technology with Honours - BFoodTech(Hons)