Master of Science in Food Innovation
Master of Science in Food Innovation
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Upcoming start dates
Semester 2 - 17 Jul 2023
Semester 1 - 19 Feb 2024
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Qualification
Taught Master's
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Duration
1.5 years full-time
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Credits
180
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Location
Lincoln University Campus
Healthy food and nutrition is an essential for a healthy future. Lincoln University’s Master of Science and Food Innovation will expand your future with the knowledge and skills to create new foods, and to be at the forefront of creating original and innovative nutritional solutions.
This master’s degree that seeds the technical skills, nutritional and biochemical knowledge to innovate in the global food industry.
You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February.
You’ll gain an awareness of the market challenges and issues in developing new food products, and learn about food quality, composition and processing safety, human nutrition and sensory evaluation.
You’ll graduate with the abilities to succeed in both national and international companies, and even be able to design and create your own unique products.
How you’ll grow
- By developing an understanding of how food composition and processing affects food quality.
- The factors that drive consumer appreciation of foods, food biochemistry, food microbiology and food toxins.
- Strong skills in applied research and problem-based learning.
Career opportunities
As a graduate of the Master of Science in Food Innovation, you’ll be ready for roles in food science, product development science, food safety, laboratory analysis, quality control, food production, biochemistry and consultancy.
Programme information
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A relevant New Zealand level 7 bachelor’s degree or recognised equivalent with a B average or better in the 300 level and final year (full-time equivalent) courses
- If English isn’t your first language, other entry requirements will apply. Learn more about the English language requirements.
Summary of Regulations
- Students are required to complete 180 credits of taught courses from the schedules to the regulations for the Master of Science (Food Innovation) over three semesters. You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February.
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 – preferred option)
- Semester 2 (mid-July)
You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February.
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Entry requirements
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A relevant New Zealand level 7 bachelor’s degree or recognised equivalent with a B average or better in the 300 level and final year (full-time equivalent) courses
- If English isn’t your first language, other entry requirements will apply. Learn more about the English language requirements.
-
Regulations and fees
Summary of Regulations
- Students are required to complete 180 credits of taught courses from the schedules to the regulations for the Master of Science (Food Innovation) over three semesters. You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February.
What's it going to cost?
Learn more by using the Domestic Fees Calculator or viewing the International Fees.
-
Intake semesters
You can start studying in either:
- Semester 1 (late February – preferred option)
- Semester 2 (mid-July)
You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February.
Programme Structure
You are required to complete 180 credits of taught courses from the schedules to the regulations for the Master of Science (Food Innovation) over three semesters.
You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February.
Compulsory courses
Compulsory courses
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{{ 'FOOD 601' | except-last-word }} {{ 'FOOD 601' | last-word }}
Food Processing and Quality
20 credits
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{{ 'FOOD 602' | except-last-word }} {{ 'FOOD 602' | last-word }}
Food and Nutritional Biochemistry
20 credits
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{{ 'FOOD 604' | except-last-word }} {{ 'FOOD 604' | last-word }}
Food Product Innovation
20 credits
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{{ 'FOOD 606' | except-last-word }} {{ 'FOOD 606' | last-word }}
Food Safety and Security
20 credits
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{{ 'FOOD 607' | except-last-word }} {{ 'FOOD 607' | last-word }}
Sensory Science and Techniques
20 credits
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{{ 'MICR 604' | except-last-word }} {{ 'MICR 604' | last-word }}
Advanced Microbiology
20 credits
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{{ 'SCIE 601' | except-last-word }} {{ 'SCIE 601' | last-word }}
Laboratory Experimentation
20 credits
Choose 40 credits from the following courses:
- Compulsory courses
- Elective courses
Students with an A- average who have started their studies in the first semester could be considered eligible for FOOD 660 (Research Dissertation; 40 Credits) in the third semester (instead of FOOD 697 and 698). A course advisor can assist you to select your courses and plan your degree.
Programme contacts

Key information for students
Compare qualification and academic information across different New Zealand institutions.
Need more info?
Email us on [email protected]
Or call us on 0800 10 60 10
If you're overseas, please call +64 3 423 0000
Lincoln University endeavours to ensure that the information published on its website is accurate and up-to-date. However, such information is subject to regular review and can change without notice. Entry to programmes may be limited and staffing, programmes and courses may be varied or discontinued at any time.
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Students and prospective students are advised to check with the relevant Faculty or Department before applying to enrol in a particular course or programme. International students should also check relevant policies, fees and procedures with our Enrolment Office.
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