Master of Science in Food Innovation

Summary

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 may also be able to complete the degree in 12 months, depending on when you start.

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 like Food Scientist, Product Development Scientist, Food Safety Officer, Laboratory Analyst, Quality Control Supervisor, Production Supervisor, Food Biochemist or Food Consultant.

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. The degree may be completed in either 12 or 18 months, depending on when you start.

Compulsory courses

• FOOD 601 - Food Processing and Quality
• FOOD 602 - Food and Nutritional Biochemistry
• FOOD 604 - Food Product Innovation
• FOOD 606 - Food Safety and Security
• FOOD 607 - Sensory Science and Techniques
• MICR 604 - Advanced Microbiology
• SCIE 601 - Laboratory Experimentation

Choose 40 credits from the following courses:

• FOOD 697 - Research Issues in Food Science
• FOOD 698 - Research Essay

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.