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.
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|
|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