Research course

Food Sciences

Institution
University of Nottingham · Division of Food Sciences
Qualifications
PhDMPhilMRes

Entry requirements

PhD - 2:1 (or international equivalent) in a relevant subject.

MPhil/MRes - 2:2 (or international equivalent) in a relevant subject..

Months of entry

Anytime

Course content

The School has five professorially led research groups. The major research interests 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, course duration and attendance options

  • PhD
    full time
    36-48 months
    • Campus-based learningis available for this qualification
  • MPhil
    full time
    24 months
    • Campus-based learningis available for this qualification
  • MRes
    full time
    12 months
    • Campus-based learningis available for this qualification
  • Further details of qualification

    Part-time available.

Course contact details

Name
Postgraduate Enquiries
Email
postgraduate-enquiries@nottingham.ac.uk
Phone
+44 (0)115 951 6500