About the programme
The Master of Science in Food Innovation is an NZQF level 9 programme at Lincoln University that trains graduates to develop new foods and fresh approaches to nutrition. It carries 180 credits and takes 1 year of full-time study, delivered as three back-to-back semesters including a full summer semester.
The programme blends technical skills with nutritional and biochemical knowledge. Students examine how a food's composition and processing shape its quality, and study food biochemistry, microbiology, toxins, processing safety and human nutrition. Sensory evaluation and the factors behind consumer preferences are covered too, along with the commercial hurdles involved in bringing a new product to market.
All courses are prescribed: seven compulsory courses, ranging from food processing and quality to laboratory experimentation, plus 40 credits of research made up of a research essay and a course on research issues in food science. Students with an A- average who began in the first semester may instead complete a 40-credit research dissertation in the third semester. Teaching relies heavily on applied research and problem-based learning.
Graduates can assess trends in food science and technology, use analytical methods to improve product quality, safety and appeal, and work as professional food scientists. The programme runs on the Lincoln University campus and suits holders of a relevant bachelor's degree who want to join national or international food companies or create their own products. It also covers professional ethics and indigenous perspectives relevant to the wider food industry.
Entry requirements
- A relevant New Zealand level 7 bachelor's degree or recognised equivalent, with at least a B average in 300-level and final-year courses
- Additional English language requirements for applicants whose first language is not English
What you study
- Food Processing and Quality
- Food and Nutritional Biochemistry
- Food Product Innovation
- Food Safety and Security
- Sensory Science and Techniques
- Advanced Microbiology
- Laboratory Experimentation
- FOOD 697 Research Issues in Food Science and FOOD 698 Research Essay
- FOOD 660 Research Dissertation as an option for students with an A- average
Careers after graduation
- Food science and product development
- Food safety
- Laboratory analysis and quality control
- Food production
- Biochemistry
- Consultancy
Post-study work visa
Up to 3 years
Depends on the qualification, the length of study and other Immigration New Zealand requirements.
This description is based on the official programme page, checked on 09/09/2026. Ask an NIU adviser about fees and intake dates — the programme page on the Lincoln University website