Professional development and short courses - sciences

Developed with the support of the Fertiliser Association of New Zealand (FANZ), this course will provide students with the detailed knowledge and integrated skills necessary to produce New Zealand industry-standard, farm-scale, freshwater Farm Environment Plans for dairy, beef and sheep and arable farms. These plans will identify existing and potential soil, greenhouse gas, pathogen, and nutrient loss pathways, the sources of these losses, and will provide justification for a range of options to mitigate the impact of the farm system on freshwater bodies.

Advanced Farm Environment Planning

A three-day short course for industry practitioners, rural professionals, regulatory and governance personnel and scientists engaged in providing advice relating to the design, management and auditing of farm dairy effluent (FDE) system.

Farm dairy effluent course

Developed with DairyNZ, AgResearch, New Zealand Agricultural Greenhouse Gas Research Centre and MPI, this course presents New Zealand’s agricultural GHG emissions in the context of their contribution to global emissions and climate change.

Greenhouse gas emissions and management course

This is a 10-credit course and will provide the student with the knowledge and integrated skills necessary to produce a base New Zealand industry-standard, farm-scale, freshwater Farm Environment Plan.

This plan will identify existing and potential soil, pathogen, and nutrient loss pathways, the sources of these losses, and will provide justification for a range of options to mitigate the impact of the farm system on freshwater bodies.

Intermediate Farm Environment Planning

The course will provide the student with the knowledge and integrated skills to identify key components of farm systems and to understand major drivers influencing agricultural systems.

NZ Farm Systems

This course is designed to meet CAA requirements for RPAS operators with little or no aviation experience who want to enter the industry or further develop their understanding of the use of RPAS in the aviation environment. The course is designed to bridge the gap between RPAS operators and aviators to enhance the safety of your operation. It delivers a syllabus centred around safe operating practices featuring hands-on scenarios and practical demonstrations by industry experts.

Remotely Piloted Aircraft Systems

Two courses are offered for the accreditation of advisors responsible for safe and effective nutrient management. The 'Intermediate' Course is offered in two options - Pastoral Agriculture and Orchard and Arable Production.

Sustainable nutrient management courses

This course will give you a good grounding in the principles of using herbicides to control weeds. It has been designed to prepare participants for working in the herbicide industry within New Zealand.

Understanding herbicides

This two-day course, using Massey's state-of-the-art microbrewery offers a comprehensive introduction to brewing. Useful for industry suppliers, craft brewers, aspiring micro-brewers and new graduates. It runs twice a year.

Find out more

Upgrade your refrigeration knowledge with this workshop. Topics covered include implications of climate change and the Emissions Trading Scheme, electricity prices, refrigerants, changes to conditions for processing and storage, efficiencies of systems, understanding refrigeration systems and more. Dates: 3-6 September 2019 Location: Massey University Manawatū campus, Palmerston North

Find out more

The focus of this course is microbiological safety although chemical and foreign matter aspects are included. It is designed for food manufacturers although those from other sectors of the food industry may find the course useful. This two-day course can be run on demand.

Contact Steve Flint

A basic introduction to Sensory and Consumer Science for the food industry, highlighting best practice and the nature of information sensory and consumer testing can provide.

Find out more

This two-day course covers the theory and practice of Hazard Analysis Critical Control Point (HACCP) procedures to provide confidence in food manufacture. Run on demand.

Contact Steve Flint

This course covers relevant food microbiology principles, the design and control of a range of thermal processing systems, the principles of food plant sanitation, record keeping, and the design and handling of food containers for thermal processing. Passing this course allows you to supervise thermal processes for low-acid food.

Contact Eteta Trueman

An introduction to the application of sensory evaluation in Quality Assurance for the food industry.

Find out more