Course details

Summary

The programme is 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).

Graduate outcomes:

This degree will equip students with skills in applied research and problem based learning. The knowledge and skills taught will help in finding employment in the fast moving international food industry.

Career opportunities:

Career opportunities include roles such as: food scientist, product development scientist, food safety officer, laboratory analyst, quality control supervisor, production supervisor, food biochemist, food consultant.

Entry criteria

A relevant degree with at least a B grade average in the 300 level and final year (full-time equivalent) courses. They should also have obtained an overall CAE score of 176, with no individual component less than 169; PTE of 58 overall score - with no communicative skill less than 50; Lincoln University English Language of GCAE or LU EL 70%; NZCEL of Level 5 (Academic or Professional Endorsement).