University of Nottingham

University of Nottingham

Food Sciences

Entry requirements

Honours degree in an agricultural, biological or other relevant science; applicants may be admitted on the basis of significant relevant work experience in lieu of an appropriate academic qualification; applicants whose 1st language is not English require: IELTS: 6.0 (no less than 5.5 in any element); or TOEFL paper based: 550 with 4.0 in TWE; or TOEFL computer based: 213 with 4.0 in TWE; or TOEFL IBT: 79 (no less than 17 in any element).

Course modules

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 Fee Course duration
MPhil Full-time £ 4,052 per Academic year (home fees) 2 years
PhD Full-time £ 4,052 per Academic year (home fees) 3 years

Campus details

Campus name Town Postcode Region Main campus Campus Partner
Sutton Bonington Campus Loughborough LE12 5RD East Midlands

Key information

Postgraduate Enquiry Team
Telephone number: 
0115 951 5559