University of Leeds

University of Leeds

Food Colloids

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.

Course modules

Assessment methods

Qualifications

Qualification Study mode Start month Fee Course duration
PhD Full-time - 3 years
PhD Part-time - 6 years
MPhil Full-time - 2 years
MPhil Part-time - 4 years
MSc (Res) Full-time - 1 years
MSc (Res) Part-time - 2 years

Campus details

Campus name Town Postcode Region Main campus Campus Partner
University of Leeds Leeds LS2 9JT Yorkshire and the Humber

Get in touch

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Key information

Contact: 
School of Food Science and Nutrition - Research Postgraduate
Telephone number: 
0113 343 2986