PhD Biosciences - Food and drink

Our research encompasses all levels of food and drink production contributing to understanding and controlling quality and safety, starting with raw materials though processing to consumer preference and subsequent effects on the body. We are internationally renowned for research on the fundamental understanding of food structure, flavour delivery and its perception.

Expertise in food structure focuses on the development of novel materials and processing technologies and the understanding of food material properties including their impact on flavour delivery. This includes understanding the oral processing of food and accessibility of sodium in the mouth to redesign more healthy foods with reduced salt content.

We have in key strengths in food flavour chemistry and flavour perception. Our research in sensory science includes how taste, aroma and texture integrate to ellicit flavour perception. Also, investigating individual variation in perception of flavour – for example, why are some people supertasters.

Our centre of excellence for brewing research is directed at the development of new processes and technologies and yeast biology. This is achieved by applying fundamental scientific knowledge of yeast cell biology and genetic stability, detection and identification of microorganisms associated with the brewing process and development of novel on-line mass spectrometry techniques for monitoring flavour generation during processing and fermentation, to the brewing process.

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