BSc in Food Innovation in Lincoln New Zealand | Lincoln University

Global developments have underscored significant challenges, as both climate change and food scarcity present threats to communities worldwide.
Authorities are urging food manufacturers to lower their carbon emissions, requiring sustainable production methods that maintain reliable supplies. Equally important is fulfilling consumer expectations for healthy, flavorful, and safe foods manufactured with minimal environmental impact.
The Bachelor of Science in Food Innovation will prepare you to tackle these issues by building your skills in fermentation, sensory evaluation, nutrition, packaging, food safety, and the ecological consequences of food manufacturing.
You'll concentrate on leveraging state-of-the-art technologies to design groundbreaking food items rich in nutrients and eco-friendly, positioning you for rewarding professional paths in this vital sector.
How you'll develop
Grasping food production science and technology, covering biology, chemistry, engineering, management, marketing, microbiology, and sensory assessment
Expanding your expertise in emerging fields like aquaculture, lab-grown and fermented foods, and vertical agriculture
Mastering techniques for biological, chemical, and physical food analysis, along with food marketing, scientific methodology, and technical writing
Recognizing the importance of food-related scientific research and the fundamental principles behind food production technology.
Professional prospects
This degree program will qualify you for roles in food science research and product innovation with food corporations or related entities such as research facilities, testing laboratories, or agricultural government agencies.