Lincoln University

What you'll study

This master's combines taught coursework with an applied research project or thesis to build technical, creative and commercial capabilities in food innovation. Core topic areas typically include food chemistry and microbiology, food processing and preservation technologies, product formulation and sensory science, food quality and safety management, and sustainable supply‑chain considerations.

• Core modules – subjects often cover advanced food analysis, processing technologies (thermal, non‑thermal and novel techniques), food safety systems (HACCP, risk assessment), and principles of product development.
• Specialist modules – options commonly include sensory evaluation and consumer science, functional foods and nutraceuticals, food packaging and shelf‑life, and fermentation/biotechnology applications.
• Research project or thesis – a substantial individual research project supervised by academic staff, which may be laboratory‑, pilot plant‑ or industry‑based and leads to a dissertation. Projects typically address practical innovation challenges, such as new product formulation, process optimisation, ingredient functionality or sustainability assessments.
• Workshops and industry engagement – practical training in pilot plant facilities, sensory labs and analytical instrumentation, plus seminars and collaborative projects with food companies and co‑operatives.

Entry requirements

Applicants are normally expected to hold a relevant bachelor’s degree (or equivalent) in food science, nutritional science, agricultural science, chemistry, biotechnology or a closely related discipline. Candidates with a three‑year degree plus substantial relevant industry experience may also be considered. A background in laboratory practice, processing principles or product development is advantageous.

Prospective international students should meet the university's English language requirements; acceptable evidence commonly includes recognised tests or equivalent qualifications. Additional documentation such as a curriculum vitae, academic transcripts and a statement of purpose outlining research interests and career goals is usually required. Some applicants may be asked to identify a potential supervisor or research topic during the application process.

Career prospects

Graduates from this programme pursue careers across the food and beverage sector, agribusiness, research organisations and public agencies. Typical roles include product developer, food technologist, sensory scientist, quality assurance/food safety manager, technical manager in manufacturing, and R&D scientist. The degree also prepares graduates for doctoral study and careers in applied research, consultancy and innovation management within supply‑chain and ingredient companies.

Why study at Lincoln University

Lincoln University has a strong applied focus in agriculture, food and environmental sciences, with established links to New Zealand’s food and agribusiness sectors. Students benefit from hands‑on access to pilot‑scale processing facilities, sensory laboratories and analytical equipment, and from teaching and supervision by staff active in food science research and industry collaboration.

The campus environment emphasises small‑group teaching and close supervision for research projects, while industry partnerships and regional food clusters provide opportunities for internships, collaborative projects and knowledge transfer. The programme’s applied research orientation makes it well suited to students wanting practical skills that can be implemented in commercial food innovation and sustainability initiatives.