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 601Food Processing and Quality FOOD 602Food Biochemistry FOOD 604Food Product Innovation BICH 637Nutritional Biochemistry MICR 604Advanced Microbiology FOOD 698Design or Research Essay FOOD 699Research Placement