Twenty-two-year-old Emma Dunn will spend a year learning about Fonterra and its products, as part of the cooperative’s Graduate Programme. The student is currently gaining her Master in Dairy Science and Technology at Massey’s Manawatu campus, with a Bachelor of Food Technology. During her fourth year, she focused her individual project on the shelf life modelling of raw chicken.
“Understanding how temperature during processing will affect the shelf life is important for reducing product losses and maintaining consumer acceptability,” Dunn said. “The practical experience meant I began my job having already worked in the industry.”