University of Leeds
Food Biochemistry and Chemistry
Food biochemistry research is concerned with how diet affects health and the underlying biochemical mechanisms; specific areas of interest include: Metabolism, bioactivity and potential health benefits of flavonoids (polyphenols) and other dietary bioactive components; properties and analysis of food allergens; consequences of the variable nutritional content of ethnic and regional foods.
|Qualification||Study mode||Start month||Fee||Course duration|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|University of Leeds||Leeds||LS2 9JT||Yorkshire and the Humber|
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School of Food Science and Nutrition - Research Postgraduate
0113 343 2986