Master of Science in Food Innovation

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.

Study duration

This is a 180-credit programme that will be completed in 12 months (three consecutive semesters, including a full summer semester from November to February).

About this programme

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

• Develop an understanding of how food composition and processing affects food quality.
• Understand the factors that drive consumer appreciation of foods, food biochemistry, food microbiology and food toxins.
• Gain strong skills in applied research and problem-based learning.

Career opportunities

You’ll be ready for roles in food science, product development science, food safety, laboratory analysis, quality control, food production, biochemistry and consultancy.

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

• Demonstrate advanced knowledge of food systems and food production.
• Transfer theoretical knowledge regarding a range of engineering and biochemical principles to applied situations involved in the manufacture and marketing of foods for a range of consumers.
• Demonstrate mastery of fundamental knowledge concerning the role of microbiology and processing in generating safe and nutritious foods.
• Critically evaluate current trends and emerging issues within the context of food science and technology to forecast future areas of product development.
• Integrate a range of analytical procedures to improve product quality, safety and consumer appeal of a range of food products.

Skills

• Critically evaluate and utilise information from a range of sources.
• Demonstrate an in-depth knowledge of tools and techniques which can be used to determine quality aspects within the food industry.
• Use critical analysis skills to help solve problems using knowledge databases.
• Research, analyse and argue from evidence based evaluation.
• Work independently and apply knowledge to new applications.
• Communicate effectively to relevant audiences.
• Plan, execute and complete a report/piece of academic discovery as part of a research essay and/or project.
• Effectively relate to people from a wide range of backgrounds and communities, and to contribute positively to group processes and projects.
• Proficiently utilise a wide range of different tools and approaches to ensure optimum food quality and safety.
• Demonstrate an in-depth appreciation of the link between food composition and nutritional value.
• Conduct original scholarly research and develop skills in research.
• methodology in relation to food science and technology.
• Function as a professional food scientist.

Values

• Understand the importance of sensitivity to gender, cultural, ethnicity and equity issues and perspectives. In particular, graduates will have an understanding of indigenous perspectives and their implications for the wider food industry.
• Build an awareness of the need for engagement with professional practice and standards of behaviour, based on knowledge of professional ethics and codes of conduct set by relevant professional organisations.