University of Leeds
Food colloidal systems are investigated using a coherent integrated approach based on a combination of experiment, theory and simulation. Emphasis is on: Optimisation of protein/lipid/polysaccharide ingredients for the formulation and stabilisation of dispersed systems; development of improved understanding of the properties of adsorbed proteins and nanoparticles at fluid interfaces; control of microstructure and rheology of gels, foams and emulsions.
|Qualification||Study mode||Start month||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|
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School of Food Science and Nutrition - Research Postgraduate
0113 343 2986