PhD - 2:1 (or international equivalent) in a relevant subject.
MPhil/MRes - 2:2 (or international equivalent) in a relevant subject..
Months of entry
January, December, November, October, September, August, July, June, May, April, March, February
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 and course duration
Further details of qualification
Course contact details
- Postgraduate Enquiries
- +44 (0)115 951 6500