University of Leeds
Research interests include: food biochemistry and nutrition; diet and health; food allergy; immunochemistry; absorption and metabolism of dietary components; analysis and fate of vitamins, additives and phytochemicals during thermal processing; analysis and origin of flavour substances in raw materials and food products; the Maillard reaction; chemistry of carbohydrate components of food; physico-chemical studies of food colloids; computer simulations of colloid dispersions; interactions between food additives and food components during processing, storage and preparation; problems in food engineering; use of ultrasonics for study of food emulsions and phase transitions in triglycerides; computer control of food processing operations; studies on natural and synthetic food colouring agents in relation to structure, stability and reactivity.
Students with good Honours degrees are able to proceed directly to the programme and complete within 4 years.
Modules include: Microbiological and chemical food safety; food processing; food chemistry; food processing and nutritional quality; quality assurance; the chemistry of food flavour and colour; applying chemistry to food systems; research project.
Assessment is by course work and written exams which take place at the end of the semester in which the module is taught. Results obtained in the 2nd and final years contribute to the final degree classification.
BBSRC; industry; DEFRA; University.
|Qualification||Study mode||Fee||Course duration|
|MSc (Res)||Full-time||-||1 years|
|MSc (Res)||Part-time||-||2 years|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|University of Leeds||Leeds||LS2 9JT||Yorkshire and the Humber|
Research Postgraduate Administrator
0113 343 2986