The Division of Food Sciences is committed to fundamental and applied research associated with food and beverage production. The Division undertakes research at all levels of the food production process with interests ranging from the quality of food raw materials from the farm right though food and beverage processing to consumer preference and choice. Our research is strongly aligned with the research needs of Governmental and Industry sponsors, which is reflected in the balance of our research (£4M from Government and Research councils and £4M from Industry). Our industrial and academic collaborations extend across the world and include contracts with large multinational companies (e.g. Masterfoods, SAB Miller, Unilever, Nestle and Kellogg) as well as SMEs based in the North America, Asia and Europe.
Key areas of strength are in Brewing Science, Flavour Science, Food Microbiology, Food Structure and Biomolecular properties.