MPhil/PhD Food and Human Nutrition
MPhil and PhD supervision covers a number of research topics supported by our research active academic staff. Our broad range of research areas relate to understanding how food and food constituents affect human health and well-being, relating to healthy ageing, food security, sensory quality, international nutrition and personalised nutrition.
Much of the research is multidisciplinary and cross-disciplinary, via links across research areas within the School, and across the University through the Human Nutrition Research Centre.
Research themes
health benefits of consuming selected foods and food types, eg whole grains, carrots, nitrate-rich vegetables, food supplements, regarding cardiovascular health, cancer, sarcopenia, cell damage
elucidation of roles of fat-soluble vitamins in health and disease, eg vitamins A and D, modelling and understanding sources and metabolism in humans and farm animals
medicinal properties of herbs and plant extracts, eg effects on cognitive performance, pain, mood, well-being, dementia
effects of production/processing factors on food composition & sensory quality, eg effects of organic/conventional production, supply chain temperatures, varieties/breeds.
MPhil and PhD supervision covers a number of research topics supported by our research active academic staff. Our broad range of research areas relate to understanding how food and food constituents affect human health and well-being, relating to healthy ageing, food security, sensory quality, international nutrition and personalised nutrition.
Much of the research is multidisciplinary and cross-disciplinary, via links across research areas within the School, and across the University through the Human Nutrition Research Centre.
Research themes
health benefits of consuming selected foods and food types, eg whole grains, carrots, nitrate-rich vegetables, food supplements, regarding cardiovascular health, cancer, sarcopenia, cell damage
elucidation of roles of fat-soluble vitamins in health and disease, eg vitamins A and D, modelling and understanding sources and metabolism in humans and farm animals
medicinal properties of herbs and plant extracts, eg effects on cognitive performance, pain, mood, well-being, dementia
effects of production/processing factors on food composition & sensory quality, eg effects of organic/conventional production, supply chain temperatures, varieties/breeds.
