Food Technology and Processing

Learn about our theme

Food technology and Processing

We are a multidisciplinary research group with a primary mission to advance understanding of Earth surface processes, both in modern and ancient environments.

Our research strengths lie in environmental geochemistry, reconstructions of past environments, biological evolution and extinction through Earth history, palaeoclimate and biogeochemical modelling, experimental, isotope and organic chemistry, and water and land quality.

Our research is supported by dedicated and experienced technical staff and first-class laboratories.

If you would like to discuss an area of research in more detail please contact the Institute Director: Dr Alex Dunhill.

Our sub-themes

Photo of robot arm picking lettuce leaves from a conveyor belt

Food Engineering and Processing

This theme focuses on advancing innovative process monitoring technologies to enhance the nutritional value and appeal of food. We prioritise sustainable ingredients and alternative processing methods to develop protein-, lipid-, and fibre-rich foods for future generations. In collaboration with global industry partners, we conduct full life cycle impact analyses to address real-world challenges in next-generation food manufacturing.

Photo of a teat pipette taking a sample from a petri dish

Fermentation and Biotechnology

In response to the global demand for sustainable food systems, this theme promotes fermentation and biotechnological approaches to create novel food products. By precisely controlling cellular processes, we enable the sustainable production of biomass and high-value ingredients, offering alternatives to traditional agricultural methods.

Our people

Our research academics and staff—including research fellows, research associates, and research assistants— all play a vital role in supporting and developing our work in Food Technology and Processing.

Learn more about them and their work and projects.