MRes Food Sciences

Our research covers all levels of food and drink production, contributing to the understanding and controlling of quality and safety. We work with raw materials, through processing, to consumer preference and effects on the body.

We are internationally renowned for our research. We study the fundamental understanding of food structure, flavour delivery and its perception.

Major research interests are:

food flavour and sensory science 
food microbiology and safety
food structure
brewing science
The University has funded six new Beacons of Excellence committed to tackling global challenges. One of these, the Future Foods Beacon, addresses the challenge of feeding a growing population in a changing world.

Research areas
flavour release from foods
sensory science
lipid oxidation
food formulation
characterisation of macromolecules and macromolecular assemblies using hydrodynamic techniques
molecular enzymology
food microbiology
Read about some of our research: How science is making a tasty profit for global crisp manufacturer