Why Study / Key Benefits

The Master of Science in Food Innovation at Lincoln University is a 180-credit taught master’s designed for students who want advanced technical and applied knowledge for the food industry. The programme focuses on food science, nutrition, food processing, food safety, sensory science, microbiology and new-product development. Lincoln highlights its focus on creating innovative nutritional solutions and preparing graduates for national and international food companies.

Key benefits include:

• Develop advanced knowledge of food systems, food production and food innovation.
• Understand how food composition and processing influence food quality.
• Develop knowledge of food biochemistry, nutrition, microbiology and food toxins.
• Learn about food safety and security across different food-processing sectors.
• Develop sensory evaluation and consumer-perception skills.
• Gain laboratory experimentation and applied research skills.
• Learn how food processing, sensory analysis, consumer preferences, marketing and ingredient technology contribute to new-product development.
• Build skills applicable to the global food industry and food-product development.

Programme Structure and Subjects / Topics

Students must complete 180 credits of taught courses over three semesters. All courses are prescribed for the standard full-time pathway.

The compulsory courses are:

• FOOD 601 – Food Processing and Quality, 20 credits
• FOOD 602 – Food and Nutritional Biochemistry, 20 credits
• FOOD 604 – Food Product Innovation, 20 credits
• FOOD 606 – Food Safety and Security, 20 credits
• FOOD 607 – Sensory Science and Techniques, 20 credits
• MICR 604 – Advanced Microbiology, 20 credits
• SCIE 601 – Laboratory Experimentation, 20 credits

Students then complete 40 credits from:

• FOOD 697 – Research Issues in Food Science, 20 credits
• FOOD 698 – Research Essay, 20 credits

Students with an A- average who began in Semester 1 may be considered for:

• FOOD 660 – Research Dissertation, 40 credits

Disciplines / Specialisations

There are no separately named formal majors or specialisations listed for this master's.

The programme's main academic areas include:

• Food science
• Food technology
• Food processing
• Food product innovation
• Food and nutritional biochemistry
• Food microbiology
• Food safety and security
• Sensory science
• Laboratory science
• Applied food research
• Nutrition and food quality

Programme Highlights

• 180-credit Level 9 master's.
• 12-month full-time completion pathway.
• Three consecutive semesters.
• Strong combination of food science, nutrition, processing, microbiology, safety and product innovation.
• Seven compulsory 20-credit courses plus 40 credits of research-related study.
• Potential 40-credit research dissertation route for students meeting the A- average requirement.
• Practical laboratory experimentation.
• Applied research and problem-based learning.
• Preparation for work across national and international food industries. 

Career Outcomes

Lincoln identifies career opportunities in:

• Food science
• Product development science
• Food safety
• Laboratory analysis
• Quality control
• Food production
• Biochemistry
• Consultancy

The programme's skills can also support roles involving:

• Food product development
• Food quality assurance
• Food technology
• Food safety management
• Sensory evaluation
• Food microbiology
• Nutrition and food science
• Research and development
• Food-industry laboratory work
• Food and biotechnology consultancy

Latest Updates / Special Requirements

The current Lincoln programme page lists the next published starts as 9 November 2026, 22 February 2027 and 19 July 2027.

The 2026 Academic Calendar confirms that the programme is a 180-credit Master of Science in Food Innovation completed through at least one calendar year of study and requires Academic Board approval of the candidate and course of study.

A student with an A- average who began in the first semester may be considered for the 40-credit FOOD 660 Research Dissertation in the third semester instead of the 40-credit combination of FOOD 697 and FOOD 698.

Programme content, course availability, fees and regulations can be reviewed or changed by Lincoln University. The university recommends confirming current programme information with the relevant faculty or enrolment office before applying.

International Student Visa Requirements

International students intending to study in New Zealand need an appropriate valid New Zealand visa. Lincoln directs new international students to Immigration New Zealand and requires an Offer of Place, evidence of tuition payment, passport, photograph, evidence of living funds and evidence of funds or arrangements for onward travel.

For a Fee Paying Student Visa, Immigration New Zealand currently states:

• Visa cost: from NZD $850.
• Maximum stay: up to 4 years, subject to the visa issued.
• Students must have an offer from an approved education provider.
• Students must demonstrate sufficient tuition funding or an eligible scholarship.
• Students must demonstrate sufficient living funds.
• Tertiary students studying for one year or longer generally need NZD $20,000 per year for living expenses.
• Students studying for less than one year generally need NZD $1,667 per month.
• Students must have acceptable medical and travel insurance.
• Students must meet health, character and genuine-intention requirements.
• Students must show they can leave New Zealand at the end of their stay.