Degree - Master in Dairy Technology

Dairy Industry Graduate Training Programme

Introduction Purpose Graduate Profile Entry Requirements Administration Outline of Course Academic Structure Performance Assessment Categories of Participation General Salary & Allowances Leave Conclusion

Introduction

The New Zealand Dairy Industry is one of the largest manufacturing industries in New Zealand with exports of dairy products consistently earning about 20% of New Zealands total export income. The industry has developed organisations and structures to achieve maximum efficiency in milk production, processing and marketing, while there has been a rapid rise in the range, sophistication and quality of manufactured New Zealand dairy food products. Consequently there is an increasing need for engineers, technologists and scientists to be directly involved in all aspects of manufacturing, quality assurance, product and process development, and management.

Because of the highly specialised nature of much of this work, the Dairy Industry Graduate Programme has been established to provide an intensive, continuous, one year post graduate course that equips recently employed technical graduates with the skills and knowledge for an accelerated start to their careers in the dairy industry.

All sections of the dairy industry including individual dairy companies, New Zealand Dairy Board (NZDB), New Zealand Dairy Research Institute (NZDRI), New Zealand Industry Training Organisation, Dairy Industry Association of NZ, and Massey University have combined to support the Graduate Training Programme and to ensure suitable employment within the dairy industry for the trainees.

Successful completion of all parts of the training programme leads to the award of the Massey University Post-Graduate Diploma in Dairy Science & Technology. The course is designed to be completed in one year full-time.

Most of the lectures tutorials and practical work are carried out at the New Zealand Dairy Research Institute at Palmerston North and staff from the NZDRI and from the Department of Food Technology at Massey University are involved in running the course. A large part of the product and process development work in the New Zealand dairy industry is carried out at the NZDRI which is funded mainly by the dairy industry through the NZDB. In addition to the laboratories, the NZDRI has a multi-process, pilot scale dairy plant. All these facilities are used during the training.

Purpose

The purpose of the Dairy Industry Graduate Training Programme is to provide an intensive, continuous, one year post-graduate course that equips recently employed technical graduates with the skills and knowledge for an accelerated start to their careers in the Dairy Industry. The aim is to develop outstanding young people with the potential to become technical leaders and managers in the dairy industry.

Guiding Principles

  • The course is the first year of candidates careers, not just another year at University
  • Candidates shall have completed an appropriate degree or equivalent in technology, engineering or science prior to commencing the programme.
  • Participants shall take responsibility for their own development in reaching the defined objectives for the programme.
  • Participants shall be encouraged to practice their individual professional skill so as to develop both confidence and competence.
  • There shall be an emphasis on gaining an appreciation of business/marketing/technical interactions in the industry through an appropriate balance and blend of these components.
  • There shall be a strong emphasis on integrating elements of knowledge and skill.
  • There shall be a strong emphasis on team working.
  • Considerable flexibility shall be exercised in developing delivery options for the programme.

Graduate Profile

A graduate should have the following characteristics on completion of the programme, including maturity and confidence.

  • A working knowledge of the vision, marketing philosophy, structure, organisation, international operations, business ethics and social responsibility of the New Zealand dairy industry.
  • A working knowledge of the underlying principles of the technical processes and practices in the dairy Industry, including an understanding of product applications.
  • Practical proficiency in systematic product development.
  • A working knowledge of the planning, management/leadership and execution of projects including post-project evaluation.
  • An understanding of process improvement management techniques such as TQM, HACCP, continuous improvement and practical proficiency in some of these.
  • A practical proficiency in interpersonal skills, teamwork and personal development.
  • A practical proficiency in applying professional skills in the work environment.
  • An awareness of appropriate legislation including OSH, RMA, EEO, ACC Food Safety Regulations.
  • A practical proficiency in researching, sifting and using existing knowledge tempered by a healthy scepticism of existing dogma.
  • A practical proficiency in the development of a network of industry contacts (including service sector).

Entry Requirements

To participate in the full programme, which leads to the award of the Post-Graduate Diploma in Dairy Science & Technology, trainees must:

  1. Have been appointed to a permanent position in the New Zealand dairy industry; i.e. a dairy company, the NZDB, or the NZDRI.
    1. have been admitted to the degree of Bachelor of Technology, or Engineering, or Science, or Consumer and Applied Science, in a New Zealand university; or,
    2. have been admitted ad eundem statem to such a degree: or,
    3. be approved by the Academic Board as one who is qualified to undertake the course.
Application

The employer will apply on the trainees behalf for inclusion in the graduate training programme with the application addressed to: The Programme Administrator Dairy Industry Graduate Training Programme NZ Dairy Research Institute Private Bag 11 029 PALMERSTON NORTH

Nominations are not necessarily restricted to newly appointed staff and nominations from appropriately qualified staff already possessing industry experience are welcomed. Nominations should be made by the end of September preceding the next course.

Administration

Committee of Management

The committee is made up of representatives from Massey University, the NZDB, the NZDRI, the New Zealand Industry Training Organisation, dairy companies and the Dairy Industry Association of NZ.

The committee has overall responsibility for the graduate training programme but devolves responsibility for specific areas to individuals such as the Course Director and the Programme Administrator.

Course Director

The Course Director is an academic member of the Department of Food Technology of Massey University.

The Course Directors main roles are to maintain the academic standards of the Post-Graduate Diploma in Dairy Science & Technology and to have overall responsibility for the structure, content and integration of the Diploma Course and for the continuing and final assessment of the trainees.

Programme Administrator

The Administrator, based at the NZDRI, is directly responsible to the Committee of Management and acts on behalf of the committee in the day-to-day administration of the Graduate Training Programme. The Administrator establishes and maintains contact throughout the dairy industry in relation to the Graduate Training Programme and is also responsible for the general welfare and discipline of the trainees.

Industry Training Manager

Bryce Bartley
Ph 64 06 3504601
Fax 64 06 350 4617

Outline of Course

Part1
Introduction course - December

A two week induction course is held at Massey University and the NZDRI Palmerston North.

Part 2
Factory immersion - January

Three weeks practical work (factory immersion) at a dairy company.

Part 3
Development course - January & February

A two week development course is held at Massey University and the NZDRI Palmerston North.

Part 4
Practical work in dairy plants - February to April

Trainees will spend four weeks in each of three plants during this time. Between this part and the industry immersion time all trainees will work in each of a cheese, cream products, milkpowder and protein plant.

Part 5
Winter Course and Product Technologies - May to August

An integrated course of lectures, tutorials, practicals, exercises, and projects covering dairy science, technology and engineering, the New Zealand dairy industry, and the technology, science, product development and marketing of dairy products. The course is held at the NZDRI.

Part 6
Dairy Science & Technology Research Project - Sep to Dec

A four month individual research project normally carried out at a dairy plant or at the NZDRI

Academic Structure

The course, academically, consists of three papers. All papers must be completed before the award of the Diploma. The Diploma may be gained with distinction. The paper prescriptions given below are based on those that appear in the Massey University Calendar. As technology is changing rapidly, details of the course given in a brochure would soon become out of date. The Course Director and lecturers supply details before courses begin.
Paper prescriptions are as follows:

141.741 Dairy Science and Technology Research Project

An original research project which encourages integration of knowledge and practice of skills gained in 41.742 and 41.743. A rigorous scientific investigation applied to the solution of real industrial problems including written and oral reporting and defence of findings. (30 points)

141.742 Dairy Science, Technology and Engineering

The fundamentals of dairy chemistry, dairy microbiology, dairy process technology, and dairy engineering. Nutritional and sensory evaluation, quality assurance, statistical process control, experimental design, packaging, engineering services and environmental management. Project and plant management. Product evaluation, product and process development. Dairy industry structure, strategy, organisation and the strategies and functions of the NZDB and other dairy industry organisations, including the ownership and management of co-operative dairy companies. Legislation and safety including lectures, case studies, syndicates, and project work. (30 points)

141.743 Dairy Products Technology

Studies in the technology, management, and control of the manufacture of appropriate dairy products: such as cheese, butter, milkpowder, casein and whey protein. Including practical work in relevant factories, lectures, case studies, syndicates, and project work. (40 points)

Performance Assessment

141.741 Dairy Science and Technology Research Project

Assessment is on the basis of progress steps of the project, a formally written report and an oral presentation of the main results of the work. The report must be submitted to Massey University by 30 June of the year following that in which the work commenced. The oral presentation is made at the annual Dairy Technology Conference held, usually in June, in the year in which the formal report is submitted.

141.742 Dairy Science, Technology and Engineering

Assessment is on the basis of assignment, projects and tests completed during all parts of the Diploma course.

141.743 Dairy Products Technology

Assessment of performance for this paper includes assessment made of assignments carried out during practical work periods in dairy plants (during parts 2 and 4) and assignments and tests completed during technology periods at the NZDRI (during part 5).

Categories of Participation

Participation in the programme and course is available to employees of the New Zealand dairy industry and subsidiaries of the NZDB in a number of ways as follows:

Full - Time

Parts 1-6 are undertaken in chronological order over one year. Successful completion of all parts of the course leads to the award of the Massey University Post-Graduate Diploma in Dairy Science & Technology.

Part - Time or Modular

The course may be undertaken in a modular fashion over two or more years. This is not recommended, as the programme is designed to be full time and continuous. A proposed programme of studies should be discussed with the Course Director, whose formal approval is required. Successful completion of all parts of the course leads to the award of the Massey University Post-Graduate Diploma in Dairy Science & Technology.

Casual

A person who is not a full-time or modular participant may attend parts of the course that they are interested in, on a casual basis, with the approval of the Programme Administrator and the Course Director. Casual participation does not lead to the award of the diploma.

General

The numbers taking the course at any one time are limited by the facilities available: Full-time participants take precedence over modular participants; modular participants take precedence over casual participants.

Salary & Allowances

While on the programme, newly appointed trainees will be paid a salary by their employers as agreed in their offer of employment. Reasonable costs associated with the programme, such as travel, course fees, etc. will be met by the Committee of Management of the Programme or the employer.

Leave

During the programme, special leave is granted to the trainees at the discretion of the Committee of Management through the Programme Administrator. This will normally consist of Christmas leave of just over a week together with a week at the beginning of May (which should coincide with graduation) and a further week prior to starting on the research project. University vacations and hours of work will not be observed.

Conclusion

The programme and course provides an excellent broad overview of the dairy industry. It gives a good insight into the structure and function of all technical aspects of the industry. Contacts made with people in diverse areas of the industry during training are of great benefit in providing an accelerated start to a career in the dairy industry.


NZITO - New Zealand Industry Training Organisation
PO Box 488 Hamilton 3240 New Zealand
P +64 7 858 4821 F +64 7 858 4835
E info@nzito.co.nz
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