Master of Science in Food Innovation
Food Science and Biotechnology
Total student fees
over 1.5 Years - details
Check out Fees Free to see whether you are eligible for a year of fees-free study or two years industry training. Contact your provider to confirm your study options meet the criteria.
About the course
What can I expect out of this qualification?
Graduates from this programme will have the technical skills and knowledge to contribute to innovations within the domestic and international food production industry, and will have an awareness of market related issues in developing these products.
Key Information for Students
An undergraduate qualification in a relevant field achieved at an above average level, usually a B+
See provider website for more details about entry to this qualification.
(what you pay)
Government tuition subsidy
(what the government pays)
A Compulsory Student Services Fee may be charged, see your provider for details.
National Graduate Outcomes
Outcomes for students who completed qualifications at the same level and in the same subject area, three years after completion:
|Earnings range||$40,664 - $61,536|
|In further study||27%|
|On a benefit||1%|
All KIS information is the most recent data available and relates to domestic students only.
Examples of related scholarships
Sir Arthur Sims Scholarships
Lincoln University - Scholarships Office
This information comes from Generosity New Zealand. For more scholarships, search their givME database (formerly called BreakOut) via your college, university or local library website.
Where does this information come from?
The Key Information for Students data is compiled by the Tertiary Education Commission based on information provided by tertiary education providers and the Ministry of Education. Remember to check the provider’s website for further details.
The MyQ data is compiled by the Tertiary Education Commission based on responses to the MyQ survey provided by recent graduates of this qualification.
NZQA supplies all other information based on material from the provider.