Food and technology

Massey University is a world leader in food technology. It specialize in all aspects of food manufacture to satisfy the needs of the world’s population. It has a strong focus on dairy and meat products and have a specialist unit for post-harvest technology. It is the part of school of food and nutrition , which has expertise in other aspects of health and well being relevant to the development of foods for today’s society.

It  does research in a range of areas, including dairy, meat and post-harvest. From the underlying food science and chemistry to processing of the final products in our food laboratories and food pilot plant, our research covers the entire food science spectrum.

staff

it's staff expertise spans all sectors of the food industry, with particular emphasis on post-harvest technology, engineering processes, product development, sensory and food safety. Many have worked for food manufacturing companies and maintain close contact with the food industry and academia.

facilities

It has range of technology, available for study, research and commercial use.

FoodPILOT, a member of the NZ Food Innovation Network, replicates industrial processes
The microbrewery can brew 10 different beers at the same time
A range of laboratories for study and research

Consultancy and Services

We offer a Consultancy and Services  to provide cost-effective solutions to industry problems and help with product development.

Our staff have expertise in all aspects of the food industry, and many have worked for New Zealand’s biggest food companies. We have up-to-date knowledge of international trends, a support team of scientists and technicians, modern laboratories and the foodPILOT,  a member of the NZ  food innovation network

School Resources

We have food science and product development kits to support food technology teaching.

Get the kits from Massey University Food Technology Information.

Cut out Sugar Cookies - Christmas INGREDIENTS

• 1 cup butter
• 1 1⁄2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 1⁄2 cups flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt 

• Preheat oven to 375.
• Cream butter and sugar.
• Add eggs and vanilla. Mix well.
• Add flour, baking powder and salt. Mix well.
• Refrigerate for at least 1 hour, to chill dough before rolling.
• Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with.
• Cut shapes, and put on an ungreased baking sheet.
• Bake 10-12 minutes.
• Cool on rack.
• Frost with your favorite frosting, icing, or glaze.

chinese spareribs

Ingredients for  Chinese Spareribs

• 3 tablespoons hoisin sauce 
• 1 tablespoon ketchup
•  1 tablespoon honey 
• 1 tablespoon soy sauce
•  1 tablespoon sake 1 teaspoon rice vinegar
•  1 teaspoon lemon juice 
• 1 teaspoon grated fresh ginger 
• 1/2 teaspoon grated fresh garlic
•  1/4 teaspoon Chinese five-spice powder 
• 1 pound pork spareribs

• In  a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
• Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

thai chicken breasts

• 2 1⁄2 tablespoons grated fresh gingerroot 
• 2 tablespoons chopped garlic 
• 1⁄8 teaspoon crushed red pepper flakes 
• 4 boneless skinless chicken breasts, pounded thin 
• 1⁄2 cup flour 
• 2 tablespoons olive oil 
• 4 tablespoons soy sauce 
• 1⁄2 cup brown sugar 
• 1⁄2 cup white wine vinegar 
• 1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional) 
• 1 cup sugar snap pea (mangetout)

• combine the gingerroot, garlic and red pepper flakes in a cup and set aside.
• Mix flour with salt and pepper to taste and dredge chicken pieces in this. 
• Heat the olive oil in a large skillet. 
• Saute the chicken until browned on both sides and cooked through. 
• Remove the chicken and put in a warm dish, set aside in low oven to keep warm. 
• Add the ginger-garlic mixture to the skillet and saute until lightly browned. 
• Add the soy sauce, brown sugar, vinegar and fish sauce (if using). 
• Bring the mixture to a boil. 
• Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. 
• Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. 
• Trim and shred the sugar snap peas diagonally. 
• Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

Austrian Jam Cookies

Ingredients for  Austrian Jam Cookies

• 1/2 cup butter 
• 1/2 cup white sugar
•  1 teaspoon vanilla extract 
• 1 egg yolk
•  1 1/2 cups all-purpose flour 
• 2/3 cup chopped almonds
•  1 cup raspberry jam

• In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
• Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
• Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

Chocolate Chip Cookie

• 2 cups all-purpose flour 
• 1/2 teaspoon baking soda
•  1/2 teaspoon salt 
• 3/4 cup unsalted butter, melted 
• 1 cup packed brown sugar
•  1/2 cup white sugar
•  1 tablespoon vanilla extract 
• 1 egg 
• 1 egg yolk
•  2 cups semisweet chocolate chips

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.