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.
Applicants should normally hold a 1st Class or 2nd Class Honours degree, or equivalent qualification, in a subject relevant to their proposed field of research; applicants without such qualifications may be accepted in special circumstances, but will have to demonstrate suitability, either by taking exams or by other appropriate means, both before and during their studies; applicants whose 1st language is not English require one of the following qualifications, the British Council IELTS with a score of 6.0 (with not less than 5.5 in listening and reading and 5.0 in speaking and writing skills), the paper based TOEFL with a score of 550 (with 4.0 on the Test of Written English TWE), the internet based TOEFL (iBT) with 83 overall (with not less than 18 in listening, 20 in reading, 20 in speaking and 21 in writing), please note that several schools specify higher requirements than the University minimum listed above.
|Qualification||Study mode||Fee||Course duration|
|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