University of Nottingham
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).
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 name||Town||Postcode||Region||Main campus||Campus||Partner|
|Sutton Bonington Campus||Loughborough||LE12 5RD||East Midlands|
Postgraduate Enquiry Team
0115 951 5559