Bachelor of Science (Food Innovation)

Lincoln University

How do we feed a growing global population with less environmental impact? Recent world events have highlighted major challenges, with climate change and limited food supply both posing risks to society. Governments are asking food companies to reduce their greenhouse gas emissions, meaning production must be sustainable while guaranteeing supply. It’s also crucial that the industry meets consumer demands for nutritious, tasty, safe foods produced with a low carbon footprint. The Bachelor of Science in Food Innovation will equip you to address these challenges by developing your expertise and knowledge in fermentation, advanced sensory analysis, nutrition, packaging, food safety and the environmental effects of food production. You’ll focus on using cutting-edge technologies to create innovative new food products with high nutritional value and low environmental impact, preparing you to take advantage of career opportunities in this hugely important area. How you’ll grow Understanding the science and technology of food production, including biology, chemistry, engineering, management, marketing, microbiology and sensory analysis Developing your knowledge of modern technologies including aquaculture, cultured and fermented foods and vertical farming Acquiring skills in the biological, chemical and physical analysis of food, as well as food marketing, scientific method and scientific writing Appreciating the role of scientific research on food and the scientific and technological principles of food production.

Faculty of Agriculture and Life Sciences