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Food Science (Research)

University of Leeds
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Program description

Research interests include: Food biochemistry and nutrition; diet and health; food allergy; immunochemistry; absorption and metabolism of dietary components; analysis and fate of vitamins, additives and phytochemicals during thermal processing; analysis and origin of flavour substances in raw materials and food products; the Maillard reaction; chemistry of carbohydrate components of food; physico-chemical studies of food colloids; computer simulations of colloid dispersions; interactions between food additives and food components during processing, storage and preparation; problems in food engineering; use of ultrasonics for study of food emulsions and phase transitions in triglycerides; computer control of food processing operations; studies on natural and synthetic food colouring agents in relation to structure, stability and reactivity.

About school

University of Leeds

Be part of a prestigious, research-intensive Russell Group university, where you’ll gain skills that will be invaluable to you, personally and professionally, for years to come. You’ll get the chance to take part in research, tailor your experience with discovery modules and take advantage of life-changing...

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Contact info

University of Leeds

Woodhouse Lane
LS2 9JT Leeds
United Kingdom

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