University of Nottingham
2.2 (or international equivalent) in a relevant subject. Applicants holding other qualifications may also be accepted. English language requirements: IELTS 6.0 (no less than 5.5 in any element).
The major research interests of the groups are: brewing science; flavour science; food microbiology and safety; food structure; and the BBSRC National Centre for macromolecular hydrodynamics. The Division of Food Sciences carries out research in: flavour release from foods; lipid oxidation; the application of a materials science approach to the processing (particularly extrusion) and storage stability of low-water content foods; food rheology and its application to hydrocolloid gels; characterisation of macromolecules and macromolecular assemblies using hydrodynamic techniques; molecular enzymology; food microbiology and molecular genetics studies of food-borne bacterial and viral pathogens; brewing yeast genetics and fermentation performance; malting science.
|Qualification||Study mode||Start month||Fee||Course duration|
|PhD||Full-time||GBP 4,121 per Year 1 (England)||3 years|
|PhD||Full-time||GBP 4,121 per Year 1 (Northern Ireland)||3 years|
|PhD||Full-time||GBP 4,121 per Year 1 (Scotland)||3 years|
|PhD||Full-time||GBP 4,121 per Year 1 (Wales)||3 years|
|MPhil||Full-time||GBP 4,121 per Year 1 (Scotland)||2 years|
|MPhil||Full-time||GBP 4,121 per Year 1 (Wales)||2 years|
|MPhil||Full-time||GBP 4,121 per Year 1 (England)||2 years|
|MPhil||Full-time||GBP 4,121 per Year 1 (Northern Ireland)||2 years|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|Sutton Bonington Campus||Loughborough||LE12 5RD||East Midlands|
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