Bachelor of Science - Food Innovation Major

  • Upcoming start dates

    Semester 1 - 19 Feb 2024

    Semester 2 - 15 Jul 2024

  • Qualification


  • 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 structure

Compulsory courses

Year 1

Semester 1

BIOS110 Biological Sciences

PHSC101 Chemistry 1A

Plus two electives

Semester 2

FOOD101 Food Quality & Consumer Acceptance

Plus three electives

Year 2

Semester 1

BICH207 Biochemistry II

FERM202 Principles and Application of Microbial Fermentation

FOOD201 Processing Food for Consumers

Plus one elective

Semester 2

ENGN230 Food Engineering

QMET201 Biometrics

Plus two electives

Year 3

Semester 1

FOOD301 Food Product Innovation and Quality

FOOD306 Microbiological Food Safety and HACCP Principles

Plus two electives

Semester 2

FOOD302 Advanced Food Processing

FOOD303 Food Biochemistry and Biotechnology

FOOD305 Sensory Science and Applications

FOOD399 Research Placement

Plus four electives

Recommended elective courses

Year 1

Semester 1

LINC101 Land, People and Economies

MGMT106 Global Food Systems

MKTG 115 Principles of Marketing

Semester 2

ANSC105 Animal Science

MAST120 Mahika Kai

PLSC104 Plant Science I

Year 2

Semester 1

ERST203 Environmental Monitoring and Resource Assessment

FERM201 Principles of Malting and Brewing

RECN216 Principles of Physical Activity, Exercise & Health

Semester 2

HORT272 Fruit Crop Production

LINC201 Sustainable Futures

WATR201 Freshwater Resources

Year 3

Semester 1

FERM301 Brewing and Fermentation Technology

FOOD398 Research Essay

Programme information


Here are your next steps

Programme contacts

Luca Serventi

Dr Luca Serventi

Senior Lecturer

Key information for students

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