Master of Science in Food Innovation

Programme Overview

The Master of Science in Food Innovation at Lincoln University is a 180-credit taught Master's degree designed to equip students with the technical skills, nutritional knowledge, and biochemical understanding needed to innovate in the global food industry. The programme is completed across three consecutive semesters in 12 months, including a full summer semester running from November to February.

Students gain awareness of the market challenges involved in developing new food products, and learn about food quality, composition, processing safety, human nutrition, and sensory evaluation. The programme builds strong skills in applied research and problem-based learning, preparing graduates to succeed in both national and international food companies.

New Zealand citizens or permanent residents residing in New Zealand at the time of study may be eligible for free tuition fees under the government fee waiver scheme. Part-time study options may also be available for domestic students.

What You'll Study

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

Note: Students with an A- average who commenced in Semester 1 may be eligible to substitute FOOD 697 and FOOD 698 with FOOD 660 Research Dissertation (40 credits) in their third semester.

Why Choose This Programme?

• Comprehensive Food Science Coverage: Courses span food processing, biochemistry, microbiology, sensory science, product innovation, food safety, and laboratory experimentation — building a well-rounded foundation for industry roles
• Industry-Ready Graduates: Graduates are prepared for careers in food science, product development, food safety, laboratory analysis, quality control, food production, biochemistry, and consultancy
• Fast-Track Completion: The programme is completed in just 12 months through three consecutive semesters, including a summer semester from November to February
• Research Pathway: High-achieving students commencing in Semester 1 with an A- average may be invited to undertake a 40-credit Research Dissertation instead of the standard research courses
• Fees-Free Eligibility: Eligible domestic students (NZ citizens or permanent residents) may qualify for free tuition fees under the government fee waiver scheme
• Flexible Study Options: Part-time study may be available for domestic students; contact the Course Adviser, Dr Lokesh Kumar, for options

Entry Requirements

Academic (Domestic): 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.

Academic (International): Must meet the same academic requirements as domestic applicants. All courses for this programme are prescribed; full-time enrolment is required unless part-time study is approved. Contact the Course Adviser for guidance.

English: IELTS Academic 6.5 overall with no individual band score lower than 6.0.

Performance: Students are required to complete 180 credits of taught courses over three semesters. Satisfactory academic progress is required for continued enrolment.