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Master Of Science In Food Innovation Lincoln University

Last Updated on December 27, 2022 by Fola Shade

Centre for Food Research and Innovation

Elsie and Laura Lehmann Trust

Provided by:

Massey University

Website:
Value:

At the discretion of the Selection Committee

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This information comes from Generosity New Zealand. For more scholarships, search their givME database (formerly called BreakOut) via your college, university or local library website.

Contact details

Main Campus Office

Free phone: 0800 106 010
Phone: (03) 325 2811
Fax: (03) 325 3615
Email: [email protected]
Web: http://www.lincoln.ac.nzPlease contact the provider for details of where this qualification is offered.

Where does this information come from?

The Key Information for Students data is compiled by the Tertiary Education Commission based on information provided by tertiary education providers and the Ministry of Education. Remember to check the provider’s website for further details.

The MyQ data is compiled by the Tertiary Education Commission based on responses to the MyQ survey provided by recent graduates of this qualification.

NZQA supplies all other information based on material from the provider.

Lincoln University

UNIVERSITY

Lincoln University

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Master of Science in Food Innovation

Key informationLevel of study:Master’s DegreeDuration:1 yearStart date: Expected July-2021Campus:Lincoln UniversityCourse enquiryShortlistView institution website2 of 20 Your selection was not able to be shortlisted, please try again

Course details

Summary

Lincoln University’s Master of Science in Food Innovation is a one year master (180 credits) targeted at creating world-leading food scientists. Our students focus on food composition, quality, processing, innovation, marketing and human nutrition. This broad base provides graduates with the necessary skills to succeed, whether it is as an employee of national or international companies or creating your own unique products. Food innovation is not only critical to the economic viability of New Zealand, but for the world as a whole. Lincoln University is long-established in research and education with a land and food focus. As New Zealand’s specialist land-based University, Lincoln attracts internationally renowned researchers to utilise their theoretical knowledge of science to the applied benefit of the food industry.

Summary of Regulations

Students are required to complete 180 credits of taught courses from the schedules to the regulations for the MSc(Food) over three semesters (12 months of study).

Courses

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 (subject to approval)
  • MICR 604 Advanced Microbiology
  • SCIE 601 Laboratory Experimentation

?Plus 40 credits from:

  • FOOD 697 Research Issues
  • FOOD 698 Design or Research Essay
  • FOOD 699 Research Placement
  • FOOD 660 (40 credit dissertation)

Entry criteria

A relevant degree with at least a B grade average in the 300 level and final year (full-time equivalent) courses.

If English is not your first language, you will need to demonstrate that your English is good enough to study successfully at university. Lincoln University recognises achievement through a limited number of recognised tests of English Language. Below are the minimum standards for entry to the programme:

  • IELTS academic score of 6.5 overall, with no individual component less than 6.0
  • TOEFL (iBT) overall score of 80 (with at least 21 in writing and 18 in Speaking)
  • Cambridge English: Advanced (CAE) and First (FCE) overall score of 176, with no individual component less than 169
  • Pearson Test of English (Academic) overall score of 58 with no communicative score of less than 50
  • Lincoln University English Language GCAE or LU EL 70%.

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