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• A relevant New Zealand level 7 bachelor’s degree or recognised equivalent with a B average or better in the 300 level and final year (full-time equivalent) courses

• If English isn’t your first language, other entry requirements will apply. Learn more about the English language requirements.

Summary of Regulations

• Students are required to complete 180 credits of taught courses from the schedules to the regulations for the Master of Science (Food Innovation) over three semesters. You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February. 

What's it going to cost?

The Master of Science in Food Innovation is covered by our fee waiver. If you're a New Zealand citizen or permanent resident, residing in New Zealand at the time of study, you may be eligible for free tuition fees. Part time study options may be available. Terms and conditions apply. Learn more. 

If you are an international student, see our list of International Fees. 

You can start studying in either:

• Semester 1 (late February – preferred option)
• Semester 2 (mid-July)

You can complete the programme in 12 months if you start in February or July which includes a summer semester which runs from November to February.

Graduate Attributes refer to the knowledge, skills, and values that you gain from completing your qualification. These high-level qualities will prepare you for career success, further study or research and making a valuable contribution to society in your chosen field.

Knowledge

• Demonstrate advanced knowledge of food systems and food production.
• Transfer theoretical knowledge regarding a range of engineering and biochemical principles to applied situations involved in the manufacture and marketing of foods for a range of consumers.
• Demonstrate mastery of fundamental knowledge concerning the role of microbiology and processing in generating safe and nutritious foods.
• Critically evaluate current trends and emerging issues within the context of food science and technology to forecast future areas of product development.
• Integrate a range of analytical procedures to improve product quality, safety and consumer appeal of a range of food products.

Skills

• Critically evaluate and utilise information from a range of sources.
• Demonstrate an in-depth knowledge of tools and techniques which can be used to determine quality aspects within the food industry.
• Use critical analysis skills to help solve problems using knowledge databases.
• Research, analyse and argue from evidence based evaluation.
• Work independently and apply knowledge to new applications.
• Communicate effectively to relevant audiences.
• Plan, execute and complete a report/piece of academic discovery as part of a research essay and/or project.
• Effectively relate to people from a wide range of backgrounds and communities, and to contribute positively to group processes and projects.
• Proficiently utilise a wide range of different tools and approaches to ensure optimum food quality and safety.
• Demonstrate an in-depth appreciation of the link between food composition and nutritional value.
• Conduct original scholarly research and develop skills in research.
• methodology in relation to food science and technology.
• Function as a professional food scientist.

Values

• Understand the importance of sensitivity to gender, cultural, ethnicity and equity issues and perspectives. In particular, graduates will have an understanding of indigenous perspectives and their implications for the wider food industry.
• Build an awareness of the need for engagement with professional practice and standards of behaviour, based on knowledge of professional ethics and codes of conduct set by relevant professional organisations.