School of Food Science and Nutrition
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Research and innovation
Our research tackles major and emerging problems in food science and nutrition. 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.
News and events
Development of plant-based egg project rated 'Outstanding' by Innovate UK
Knowledge Transfer Partnership with UK brand THIS™ applies latest food…
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CDRC researchers to conduct first-ever evaluation of HFSS legislation.
Researchers to study regulation that restricts promotion of products with…
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Making plant-based meat alternatives more palatable
Researchers have developed a new colloidal technique to make plant-based…
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New project launched to boost sustainable farming
Integrated on-farm renewable energy and waste management technologies will be…
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