Food colloidal systems are investigated using a coherent integrated approach based on a combination of experiment, theory and simulation. Emphasis is on:
- Optimization of protein/lipid/polysaccharide ingredients for the formulation and stabilization of dispersed systems
- Development of improved understanding of the properties of adsorbed proteins and nanoparticles at fluid interfaces
- Control of microstructure and rheology of gels, foams and emulsions
In the School of Food Science and Nutrition we will teach you the science behind food and give you the skills to work in Europe's largest industry
The University has been a pioneer in the teaching of Food Science subjects and has built up a reputation over more than 50 years as a world leader in this area of study. The School was ranked equal 1st in the 2008 Research Assessment Exercise (RAE) amongst Food Science departments, with 90% of its research classed as world leading or internationally recognised.
The School is located in a custom designed building at the heart of the campus. It has several laboratories, one of which enables industrial methods of food processing to be realistically reproduced using state of the art equipment, such as computer controlled canning retorts, evaporators and freeze-drying apparatus.
- Exceptional career prospects
- International excellence in research
- World-class academics with an international reputation for teaching
- Expert student support services
- Strong industrial connections
- Up to date courses meeting employer needs
You will enjoy a newly refurbished student support centre, a popular student common room and access to excellent lecture theatres, seminar rooms and computer clusters.
This is an exciting time to join one of the most prestigious Food Science research centres in the world. We are expanding our numbers of academic staff, with further appointments over the next 3 years. The size of the School of Food Science and Nutrition makes for a friendly environment, with strong staff-student relationships.