Research course

Food Sciences

University of Nottingham · Division of Food Sciences

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

January, December, November, October, September, August, July, June, May, April, March, February

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 and course duration


full time
36-48 months


full time
24 months


full time
12 months

Further details of qualification

Part-time available.

Course contact details

Postgraduate Enquiries
+44 (0)115 951 6500