Bachelor of Science - Food Innovation Major
Bachelor of Science - Food Innovation Major
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Upcoming start dates
Semester 2 - 15 Jul 2024
Semester 1 - 17 Feb 2025
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Qualification
Bachelors
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Duration
3 years full-time
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Credits
360
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Location
Lincoln University Campus
How do we feed a growing global population with less environmental impact? Recent world events have highlighted major challenges, with climate change and limited food supply both posing risks to society.
Governments are asking food companies to reduce their greenhouse gas emissions, meaning production must be sustainable while guaranteeing supply. It’s also crucial that the industry meets consumer demands for nutritious, tasty, safe foods produced with a low carbon footprint.
The Bachelor of Science in Food Innovation will equip you to address these challenges by developing your expertise and knowledge in fermentation, advanced sensory analysis, nutrition, packaging, food safety and the environmental effects of food production.
You’ll focus on using cutting-edge technologies to create innovative new food products with high nutritional value and low environmental impact, preparing you to take advantage of career opportunities in this hugely important area.
How you’ll grow
- Understanding the science and technology of food production, including biology, chemistry, engineering, management, marketing, microbiology and sensory analysis
- Developing your knowledge of modern technologies including aquaculture, cultured and fermented foods and vertical farming
- Acquiring skills in the biological, chemical and physical analysis of food, as well as food marketing, scientific method and scientific writing
- Appreciating the role of scientific research on food and the scientific and technological principles of food production.
Career opportunities
The Bachelor of Science (Food Innovation) will prepare you for careers in food science research and new product development with food companies or other food-related organisations such as research centres, laboratories or the Ministry of Primary Industries.
Programme information
University Entrance through NCEA or an approved, equivalent qualification.
If you have an overseas qualification, you can find out more about entry requirements here.
*If English isn’t your first language, other entry requirements will apply. Learn more about English language requirements.
Recommended preparation
- Biology (highly recommended)
- Chemistry (highly recommended)
- Computing
- English (highly recommended)
- Māori Studies
- Maths / Statistics (highly recommended)
Summary of Regulations
All of the following:
- Pass at least 360 credits (24 courses)
- Pass all compulsory courses
- Complete no more than 165 credits (11 courses) at the 100 level
- Complete at least 75 credits (5 courses) at the 300 level
- Meet the requirements of at least one of the named Bachelor of Science majors
- Please refer to the Academic Calendar for all of the suggested electives for the Bachelor of Science.
What's it going to cost?
Learn more by using the Domestic Fees Calculator or viewing the International Fees.
You can start studying in either:
- Semester 1 (late February)
- Semester 2 (mid-July)*
There are also options for starting in summer semesters, but the range of courses available would be limited.
*Please obtain course advice if you’re considering this option.
There may be an opportunity to add an additional major to your study programme. Please refer to the programme course advisor for further information.
Graduate attributes refer to the knowledge, skills, and values that you gain from completing your qualification. These high-level qualities will prepare you for career success, further study or research and making a valuable contribution to society in your chosen field.
Knowledge
- Describe the biological, chemical and microbiological basis of food production.
- Describe the technological basis of food production.
- Critique quality and marketing of food products.
Skills
- Analyse the biological principles involved in food production.
- Analyse the chemical principles involved in food production.
- Analyse the technologies involved in food production.
- Analyse marketing, management and consumer perception in the food industry.
- Apply the scientific method to correctly interpret the results of scientific studies.
- Employ the scientific method to solve problems both independently and as part of a team.
- Competently apply statistics and biometrics, in the design of experiments and data analysis.
- Communicate information effectively, in writing and orally.
Values
- Appreciate the role of scientific research in food production.
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Entry requirements
University Entrance through NCEA or an approved, equivalent qualification.
If you have an overseas qualification, you can find out more about entry requirements here.
*If English isn’t your first language, other entry requirements will apply. Learn more about English language requirements.
Recommended preparation
- Biology (highly recommended)
- Chemistry (highly recommended)
- Computing
- English (highly recommended)
- Māori Studies
- Maths / Statistics (highly recommended)
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Regulations and fees
Summary of Regulations
All of the following:
- Pass at least 360 credits (24 courses)
- Pass all compulsory courses
- Complete no more than 165 credits (11 courses) at the 100 level
- Complete at least 75 credits (5 courses) at the 300 level
- Meet the requirements of at least one of the named Bachelor of Science majors
- Please refer to the Academic Calendar for all of the suggested electives for the Bachelor of Science.
What's it going to cost?
Learn more by using the Domestic Fees Calculator or viewing the International Fees.
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Intake semesters
You can start studying in either:
- Semester 1 (late February)
- Semester 2 (mid-July)*
There are also options for starting in summer semesters, but the range of courses available would be limited.
*Please obtain course advice if you’re considering this option.
-
Additional major
There may be an opportunity to add an additional major to your study programme. Please refer to the programme course advisor for further information.
-
Graduate attributes
Graduate attributes refer to the knowledge, skills, and values that you gain from completing your qualification. These high-level qualities will prepare you for career success, further study or research and making a valuable contribution to society in your chosen field.
Knowledge
- Describe the biological, chemical and microbiological basis of food production.
- Describe the technological basis of food production.
- Critique quality and marketing of food products.
Skills
- Analyse the biological principles involved in food production.
- Analyse the chemical principles involved in food production.
- Analyse the technologies involved in food production.
- Analyse marketing, management and consumer perception in the food industry.
- Apply the scientific method to correctly interpret the results of scientific studies.
- Employ the scientific method to solve problems both independently and as part of a team.
- Competently apply statistics and biometrics, in the design of experiments and data analysis.
- Communicate information effectively, in writing and orally.
Values
- Appreciate the role of scientific research in food production.
Programme Structure
Year 1
Semester 1 Courses
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Semester 1 Courses
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{{ 'BIOS 110' | except-last-word }} {{ 'BIOS 110' | last-word }}
Biological Sciences
15 credits
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{{ 'PHSC 101' | except-last-word }} {{ 'PHSC 101' | last-word }}
Chemistry IA
15 credits
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BSc - FoodInnovation: Yr 1 Sem 1 Electives*
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Elective
Semester 2 Courses
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Semester 2 Courses
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{{ 'FOOD 101' | except-last-word }} {{ 'FOOD 101' | last-word }}
Food Quality and Consumer Acceptance
15 credits
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BSc - FoodInnovation: Yr 1 Sem 2 Electives*
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Elective
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Elective
Year 2
Semester 1 Courses
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Semester 1 Courses
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{{ 'BICH 207' | except-last-word }} {{ 'BICH 207' | last-word }}
Biochemistry II
15 credits
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{{ 'FERM 202' | except-last-word }} {{ 'FERM 202' | last-word }}
Principles and Application of Microbial Fermentation
15 credits
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{{ 'FOOD 201' | except-last-word }} {{ 'FOOD 201' | last-word }}
Processing Food for Consumers
15 credits
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BSc - FoodInnovation: Yr 2 Sem 1 Electives*
Semester 2 Courses
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Semester 2 Courses
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{{ 'ENGN 230' | except-last-word }} {{ 'ENGN 230' | last-word }}
Food Engineering
15 credits
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{{ 'QMET 201' | except-last-word }} {{ 'QMET 201' | last-word }}
Biometrics
15 credits
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BSc - FoodInnovation: Yr 2 Sem 2 Electives*
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Elective
Year 3
Semester 1 Courses
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Semester 1 Courses
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{{ 'FOOD 301' | except-last-word }} {{ 'FOOD 301' | last-word }}
Food Product Innovation and Quality
15 credits
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{{ 'FOOD 306' | except-last-word }} {{ 'FOOD 306' | last-word }}
Food safety: microbial pathogens and HACCP
15 credits
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BSc - FoodInnovation: Yr 3 Sem 1 Electives*
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Elective
Semester 2 Courses
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Semester 2 Courses
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{{ 'FOOD 302' | except-last-word }} {{ 'FOOD 302' | last-word }}
Advanced Food Processing
15 credits
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{{ 'FOOD 303' | except-last-word }} {{ 'FOOD 303' | last-word }}
Food Biochemistry and Biotechnology
15 credits
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{{ 'FOOD 305' | except-last-word }} {{ 'FOOD 305' | last-word }}
Sensory Science and Its Applications
15 credits
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{{ 'FOOD 399' | except-last-word }} {{ 'FOOD 399' | last-word }}
Research Placement
15 credits
- Compulsory courses
- Elective courses
- Choose between an elective or the list below
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*BSc - FoodInnovation: Yr 1 Sem 1 Electives
List E
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*BSc - FoodInnovation: Yr 1 Sem 2 Electives
List F
Semester 1
Semester 2
Variable
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*BSc - FoodInnovation: Yr 2 Sem 1 Electives
List G
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*BSc - FoodInnovation: Yr 2 Sem 2 Electives
List H
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*BSc - FoodInnovation: Yr 3 Sem 1 Electives
List I
Variable
Programme contacts
Key information for students
Compare qualification and academic information across different New Zealand institutions.
Need more info?
Email us on grow@lincoln.ac.nz
Or call us on 0800 10 60 10
If you're overseas, please call +64 3 423 0000
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