Bachelor of Science - Food Innovation Major
Food & Beverage
A course by
Lincoln University
Prepare for a career in food science research and new product development with an understanding of food production from farm to fork, focusing on innovative technologies and sustainability.
$ENQUIRE
Interested in this course? Enquire now for Domestic & International pricing
This course starts anytime
NZQA Level 7 Certification (360 Credits)
Advanced
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$ENQUIRE
Interested in this course? Enquire now for Domestic & International pricing
This course starts anytime
NZQA Level 7 Certification (360 Credits)
Advanced
1
2
3
4
5
6
7
8
9
10
Core skills this course teaches
Understand the science and technology behind food production
Describe the biological, chemical, and microbiological basis, as well as the technological processes, underpinning food production.
Critique quality and marketing of food products
Evaluate factors affecting food product quality and marketing, and understand consumer perception in the food sector.
What You're Signing Up For
This major equips students to meet the needs of a growing global population by understanding every step of food production, from initial science and technology, through innovation and product development, to consumer quality and safety. Students gain skills in biology, chemistry, engineering, management, marketing, microbiology, sensory analysis, and acquire knowledge of modern technologies including aquaculture, cultured and fermented foods, and vertical farming. The programme is designed to prepare graduates for diverse careers in food companies, research organisations, laboratories, and governmental agencies. There is also emphasis on the preservation of Aotearoa New Zealand’s unique heritage and the environmental and social impact of food innovation.
Course Content
- Biological Sciences
- Chemistry
- Food Quality and Consumer Acceptance
- Biochemistry II
- Principles and Application of Microbial Fermentation
- Processing Food for Consumers
- Food Engineering
- Biometrics
- Food Product Innovation and Quality
- Food Safety: Microbial Pathogens and HACCP
- Advanced Food Processing
- Food Biochemistry and Biotechnology
- Sensory Science and Its Applications
- Research Placement
- Electives in marketing, plant science, animal science, wine science, environmental monitoring, genetics and more
- Scientific method and scientific writing
- Food marketing and management
- Modern food technologies (e.g. aquaculture, vertical farming, fermentation)
What you need to know first
Find these employment opportunities
Food science research and developmentNew product development in food companiesRoles in food-related organisations such as research centres and laboratoriesCareers in the Ministry of Primary Industries
