Bachelor of Science – Food Science Major

Lincoln University

Bachelor's degree

Study Discipline: Agriculture Studies, Science & Mathematics

Study Programme Details

City: Philadelphia

Country: New Zealand

Admission Sessions: Autumn Session, Spring Session

Study Format: Full Time

Mode of Study: Fully on Site

Programme Type

Bachelor's degree

Duration

36 Months

Scholarship Available

Language

English

About this Study Course

The Bachelor of Science with a major in Food Science at Lincoln University propels you into the forefront of answering critical questions like “how to feed the world with less environmental impact?” This program is designed for individuals like you, fostering both practical and theoretical understandings of microbiology, nutrition, and related fields. By pursuing this degree, you position yourself as a highly employable professional in New Zealand and globally.

Overview

In a dynamic world where populations and environments undergo constant change, the Bachelor of Science with a major in Food Science at Lincoln University addresses the challenge of sustainable food production. This specialized program offers a solid foundation in the basic sciences, complemented by practical and theoretical knowledge in food composition and processing, nutrition, safety, sensory evaluation, and consumer-focused product innovation.

Admission Requirements

For more information, please visit perspective universities.

Embark on a comprehensive learning journey with courses such as Biological Sciences, Chemistry IA, Food Quality and Consumer Acceptance, Principles and Application of Microbial Fermentation, Biometrics, Food Engineering, Food Product Innovation and Quality, and Research Placement. Tailor your education with a variety of electives.

For more information, please visit perspective universities.

Future Career Outcomes

Graduates of the Food Science program are well-positioned for diverse career opportunities, including roles as Food Scientists, Nutrition Consultants, Quality Assurance Specialists, Food Technologists, and Research and Development Scientists. These roles are instrumental in ensuring the balance between food innovation and environmental sustainability.