Lincoln University

What you'll study

This programme builds from core science principles into specialised food science topics. In early stages you study foundational subjects such as chemistry, biology, microbiology, biochemistry, statistics and mathematics for scientists. As you progress, common modules include food chemistry, food microbiology, food processing and engineering, food analysis and instrumentation, food safety and hygiene, sensory science, product development, and food quality systems.

Teaching combines lectures and laboratory work with practical classes in analytical chemistry, microbial methods, and pilot‑scale processing. Many students undertake a final-year research project or industry-based project that applies laboratory and processing skills to real-world problems such as shelf-life extension, novel product formulation, ingredient functionality, or HACCP and food safety compliance.

Entry requirements

Applicants are normally expected to meet general university entrance requirements. A strong background in science is recommended, typically including chemistry and at least one of biology or mathematics/statistics from secondary school. Lincoln University also considers equivalent international qualifications and recognised tertiary study; international applicants must demonstrate proficiency in English.

Mature applicants with relevant work experience in food, agriculture or laboratory settings may be considered even if they lack the standard school subject combination. Specific course prerequisites can vary, so applicants should check the university's official entry guidance for up-to-date advice.

Career prospects

Graduates with a Food Science major enter a wide range of roles across the food and beverage value chain. Typical career paths include:

• Food/product development scientist or technologist
• Quality assurance and quality control professional
• Food safety and regulatory compliance officer
• Sensory scientist or consumer research analyst
• Processing or production supervisor in food manufacturing
• Technical sales or specialist advisor for ingredient and equipment suppliers
• Research technician or further study leading to research and academic careers
• Entrepreneurship and innovation roles in start-ups focused on novel food products and value-added primary products

Graduates find employment in food manufacturing companies, ingredient suppliers, contract laboratories, government food safety agencies, research institutes and consultancy firms. The programme also provides a pathway to postgraduate study in food science, nutrition, biotechnology or related disciplines.

Why study at Lincoln University

Lincoln University has a strong applied focus on primary industries and the food value chain, linking science with processing, sustainability and market needs. The campus offers hands-on laboratory and pilot-scale facilities where students gain practical experience relevant to industry. Small class sizes support close contact with academic staff and opportunities for supervised project work.

Lincoln maintains active connections with regional and national food companies and research organisations, which can provide industry project opportunities and work placements. The programme emphasises real-world problem solving, preparing graduates to work across food science, quality, safety and product innovation roles that are critical to the food sector.