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.

Our research activity is driven by three research groups: Food colloids and bioprocessing, Nutritional sciences and epidemiology and Sustainable food systems, and is delivered through interdisciplinary themes.

We collaborate with the best researchers across campus and around the world to solve global challenges which are of concern to consumers, governments and industry, nationally and internationally. We have strong links with the Astbury Centre for Structural Molecular Biology and the Global Food and Environment Institute.