Food Sciences (MPhil, PhD)

University of Nottingham the United Kingdom

For more information about Food Sciences at University of Nottingham, please visit the webpage using the button above.

The award
MPhil, PhD

How long you will study
2 - 4 Years

Domestic course fees
find out

How you will study
full-time, part-time

Course starts
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International course fees
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All study options

About Food Sciences at University of Nottingham

The school has five professorially led research groups. The major research interests are: brewing science; flavour science; food microbiology and safety; food structure; and the BBSRC National Centre for Macromolecular Hydrodynamics. The Division of Food Sciences carries out research in: flavour release from foods; lipid oxidation; the application of a materials science approach to the processing (particularly extrusion) and storage stability of low-water content foods; food rheology and its application to hydrocolloid gels; characterisation of macromolecules and macromolecular assemblies using hydrodynamic techniques; molecular enzymology; food microbiology and molecular genetics studies of food-borne bacterial and viral pathogens; brewing yeast genetics and fermentation performance; malting science.

Study options for this course

  • The award How you will study How long you will study Course starts Domestic course fees International course fees
  • The awardMPhil, PhDHow you will studyFull-time, Part-timeHow long you will study2 - 4 years
    Course starts find outDomestic course fees find outInternational course fees find out

Entry requirements

2:2 (or international equivalent) in a relevant subject. Applicants holding other qualifications may also be accepted; IELTS 6.0 (5.5)

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