Research and innovation

Protecting communities from aflatoxins

Communities and children in Africa will be safer from exposure to toxic fungal contamination from 'aflatoxins' on staple foods

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Contaminated sweetcorn
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Supporting Zambian farmers

Ndashe investigates how diversifying into soybean production could help Zambian farmers to boost their resillience

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Image of soybeans growing
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Global Food and Environment Institute

Researching sustainable solutions for the future of global food production

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food market
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Research and innovation

We are recognised as world-leaders in food colloids and diet and health. We apply fundamental scientific principles to address issues of food quality, safety and sustainability, diet quality and consumer behaviour, from food production to the consumer’s plate. 

Our research is supported by dedicated and experienced technical staff and first-class facilities, allowing us to scientifically develop new processes and products and analyse the quality and composition of foods from the macro- to the nanoscale.

We collaborate with the best researchers around the world to solve global challenges which are of concern to consumers, governments and industry.

100%

of our research

has either ‘outstanding’ or ‘very considerable’ impact, latest REF

Over 35

academic and research staff

working with over 85 PhD researchers to deliver high-impact research

100%

of our research

is ‘world-leading’ or ‘internationally excellent,' latest REF

Collaborate with us

Sometimes you need specialist knowledge to help your business thrive, grow and innovate. Our aim is to make it as easy as possible for you to work with us, to access our research, expertise and facilities.

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Our researchers have access to a range of specialist facilities and laboratories to facilitate world leading research, supported by dedicated and experienced technical staff.

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