Master of Science in Food Innovation
Other Science
A course by
Lincoln University
Gain advanced knowledge and research skills to innovate and lead in the global food industry, covering food science, nutritional biochemistry, product development, safety, and sensory evaluation.
STUDY FREE
NZ$17,066
inc GST
Enquire about international pricing
Core skills this course teaches
Demonstrate advanced knowledge of food systems and production
Develop in-depth understanding of food systems, production processes, and their scientific and commercial implications.
Apply engineering and biochemical concepts to food manufacturing
About This Course
This Master of Science in Food Innovation provides graduates with leading-edge technical skills, nutritional and biochemical knowledge, and expertise in food product research and development. The 180-credit, 12-month programme includes compulsory courses in food processing and quality, nutritional biochemistry, product innovation, food safety, sensory science, microbiology, and laboratory experimentation, plus a research component. Graduates will be equipped to take on roles in food science, product development, safety, quality control, consultation, and more, and contribute to food innovation globally.
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 and/or Research Essay
- Food systems and production
- Engineering and biochemical principles in food manufacture and marketing
- Food microbiology and toxins
- Applied research and problem-based learning
Entry Requirements
Relevant New Zealand level 7 bachelor’s degree or recognised equivalent with a B average or better in 300-level/final year (full-time equivalent) courses.
Build towards these roles
Food ScientistProduct Development ScientistFood Safety SpecialistLaboratory AnalystQuality Control OfficerFood Production ManagerConsultant (Food Science)Research ScientistFood Microbiologist
