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University of Nottingham - Sutton Bonington
Food Sciences research comprehensive study encompasses the entire spectrum of food and beverage production, advancing the understanding and management of quality and safety. The investigation encompasses raw materials, processing, consumer preferences, and physiological effects.
The research team has achieved international acclaim for its work, which delves into the basic principles of food structure, flavor delivery, and perception.
Key areas of research focus include:
• Food flavor and sensory science
• Food microbiology and safety
• Food structure
• Brewing science
The University’s investment in six Beacons of Excellence, including the Future Foods Beacon, underscores its commitment to addressing global challenges. The Future Foods Beacon aims to tackle the critical issue of feeding an expanding population in a rapidly changing world.
Research Areas
Flavor release from foods
Sensory science
Lipid oxidation
Food formulation
Characterization of macromolecules and macromolecular assemblies using hydrodynamic techniques
Molecular enzymology
Food microbiology
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