Master of Science in Food Innovation
Food & Beverage
A course by
Lincoln University
Expand your future with advanced knowledge and skills to create new foods and develop innovative nutritional solutions. Graduate prepared for roles in food science, product innovation, food safety and quality control.
STUDY FREE
$ENQUIRE
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Core skills this course teaches
Develop an advanced understanding of food systems and food production
Demonstrate advanced knowledge of food systems, production methods, and their impact on food quality.
Apply engineering and biochemical principles to food manufacturing and marketing
About This Course
This 180-credit, one-year full-time taught master's develops technical skills and knowledge to innovate in the global food industry. You'll learn about food composition, processing quality, safety, human nutrition, and sensory evaluation, together with research skills and applied problem solving. Graduates are equipped to succeed in national and international food companies, product development, quality control, and can design their own unique products.
Course Content
- Food Processing and Quality
- Food and Nutritional Biochemistry
- Food Product Innovation
- Food Safety and Security
- Sensory Science and Techniques
- Advanced Microbiology
- Laboratory Experimentation
- Research Issues in Food Science
- Research Essay or Dissertation
- Applied research methods in food science and technology
- Human nutrition and food composition
- Food toxins and safety
- Market challenges in new food product development
Entry Requirements
A relevant New Zealand level 7 bachelor’s degree or recognised equivalent with a B average or better in 300-level or final year (full-time equivalent) courses
Build towards these roles
Food scientistProduct development scientistFood safety officerQuality control analystLaboratory technicianBiochemistConsultant in food and beverage sector
Build skills in these industries
Food & Beverage
