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| NEW ZEALAND FOOD & BEVERAGE
DIRECTORY: |
 The
University of Auckland
DESCRIPTION: Food science, nutrition, biotechnology, chemistry, science.
Christchurch
Polytechnic
DESCRIPTION: Meat Industry Training Centre. Also Baking, Cookery, Viticulture,
Wine, Hospitality and Food courses.
 Lincoln
University
 DESCRIPTION:
Undergraduate and Graduate Diploma and Degree courses in Food Science, Food
Commerce, Food Quality Management, Oenology, Biochemistry, Microbiology,
Molecular Biology.
CONTACT: Lincoln University, PO Box 84, Lincoln University, Canterbury,
New Zealand. General enquiries - Liaison Office, e-mail: liaison@lincoln.ac.nz
or phone toll-free: 0800 10 60 10 (New Zealand only). For specific
programme information, contact the appropriate academic co-ordinator:
BCom (Food Industry), Geoff Savage , e-mail: savage@lincoln.ac.nz;
BSc (Food Science), Mike Noonan, e-mail: noonan@lincoln.ac.nz;
Grad Dip Com (Food Quality Management), Mike Noonan, e-mail: noonan@lincoln.ac.nz.
Massey
University - Graduate School of Business
 DESCRIPTION:
MBA in food and agribusiness.
Massey
University - Institute of Food, Nutrition and Human Health
DESCRIPTION:
Food engineering, food science, food technology, human health, human nutrition,
physiology & biochemistry, postharvest horticulture, sports science, agribusiness,
animal nutrition, environmental health.
 DESCRIPTION: Unit
Operations in Food Processing - the Web Edition: It
is hard to believe how much publishing technology has changed in 40 years,
but when Professor Dick Earle first wrote his introductory food engineering
text “Unit Operations in Food Processing” back in
1966, typewriters and carbon paper were the norm. Two editions and several
translations of the book were made before the publishers allowed the English
version to go out of print around 1991. When it became apparent that there
was still some demand for the book, the author began to investigate the
feasibility of publishing it on the Web. Since there was no electronic
version in existence, this first required scanning 200 pages of text and
illustrations from a hard copy! Funded and published by the NZ Institute
of Food Science & Technology (NZIFST), what is essentially the 2nd
Edition, with corrections and updates, has now been painstakingly resurrected
and published online, as a free educational resource. This should be a
welcome additional textbook for students (particularly as current texts
in this field cost around US$70 and upwards), and a handy quick reference
for the working technologist. It covers in principle all the major food
processing concepts and technologies, and is clear and to the point.
 The
book is unusual in being published as a set of web pages,
rather than in PDF format. This has several benefits, especially
in the widespread use of text links for indexing and cross-linking.
Full Bibliography and References are included, and Figures
and Examples are also indexed and linked for easy access.
The ‘book’ is fully searchable, and users can
print material by the page or by the Chapter. Chapters
and larger, more complex illustrations are offered in the
new FlashPaper format, which allows zooming and printing.
See www.nzifst.org.nz/unitoperations/.
University
of Otago - Food Science Department
 http://www.otago.ac.nz/foodscience/
DESCRIPTION: Food, nutrition and sensory science. Also Food Business Centre,
School of Consumer and Applied Sciences.
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