University of Nottingham
The school has five professorially led research groups. The major research interests 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||September 2017||-||3 years|
|MPhil||Full-time||September 2017||-||2 years|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|Sutton Bonington Campus||Loughborough||LE12 5RD||East Midlands|
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